Coffee roast levels: what's behind your morning cup?

Coffee beans are greenish and hard in their natural state. But the moment these beans are exposed to heat, the real magic begins - the roasting process. It transforms the raw material into a flavourful, intense and sometimes surprising drink. The level of roast has a significant impact on what you taste in each sip. And here begins a story where the protagonists are not milk or sugar, but the roast.

What is the roast level?

Simply put, the roast level indicates how long and at what temperature the coffee beans have been roasted. The process starts at around 180-250°C and, depending on how long the beans are kept in the roaster, they change their colour, aroma and chemical composition. This results in the three classic roasting levels - light, medium and dark.

Light roast - nuances, not strength

Light roasted beans are light brown, without an oily sheen. These coffees retain more of the characteristics of the bean's origin - they are more nuanced, often with fruity, floral or citrus character.

These coffees are more acidic and have slightly more caffeine than darker roasts. This style is particularly appealing to those who appreciate regional differences, such as in Ethiopian or Colombian coffees. The light roast allows the bean to speak for itself.

Medium roast - master of balance

Medium roasted beans have a warmer, browner tone and sometimes a light coating of oil. This is where the flavour profile becomes more interesting: fruity notes remain, but caramel, chocolate or nutty elements also appear. The acidity becomes milder and the coffee more balanced.

It is this type of roast that is the most common in the world, combining both the origin of the bean and the contribution of the roast. It is a great base for espresso, but filter coffee lovers also appreciate its fullness and harmony.

Dark roast - depth and dominance

Dark roasted beans are almost black, with an oily surface and a very intense aroma. The acidity almost disappears, replaced by smoke, bitter chocolate, roasted nuts and even hints of coal.

These coffees are often chosen by those who want a strong, full-bodied and classic espresso. But take note - the darker the roast, the more the origin of the bean is sacrificed for intensity.

The caffeine paradox

Contrary to popular myth, darker coffee does not mean more caffeine. In fact, the longer the beans are roasted, the more caffeine is broken down. So if your goal is an energy boost, a lighter roast will be more effective. A dark roast, on the other hand, can help you prepare emotionally for a day that's already having a bad start.

Roasting as art: the case of Caffè Corsini

In the heart of Tuscany, Italy, Caffè Corsini has been known for its artistic approach to roasting since 1950. With professionals such as Michele Anedotti - Italy's best roaster - and taster Francesco Sanapo, the company is able to create a nuanced and high-quality product where every level of roasting is carefully considered. Not just because it sounds good in the marketing material, but because they simply know what they are doing.

Do you know what you are drinking?

Coffee roast level is not just a visual indicator or a design detail. It determines everything from the first aroma you smell to the aftertaste notes that linger long after the last sip. It is a story of temperature, time and human craftsmanship. And, of course, about your taste. Whether you choose a nuanced light, a balanced medium or a dominant dark is your decision.