Green coffee beans taste grassy. Roasting creates the flavours we know, and how far it goes changes the cup.
- Light: brighter acidity and more of the bean's origin: fruit, florals, tea-like. Great for pour-over.
- Medium: balanced. Caramel, chocolate and nuts, with some brightness left. A safe all-rounder.
- Dark: roasty, smoky and bitter-sweet, with low acidity and heavier body. Holds up in milk and in filter coffee.
A common myth
Dark roast doesn't mean much more caffeine. The difference between roast levels is small. “Strong” usually describes flavour, not caffeine.