Four roast levels, four flavor personalities. Tap a tab to see what to expect in the cup and how to brew it well.
Roast level describes how long and how hot the beans were roasted. As roast progresses, acidity drops, body increases, origin character fades, and roast character (caramel, chocolate, smoke) takes over. Understanding where a bag sits on this spectrum is the fastest way to choose a brew method that flatters it.
No — dark roasts lose slightly more caffeine per bean. By weight, light and dark are roughly equivalent.
Origin-derived organic acids (citric, malic, phosphoric) remain intact. That perceived "brightness" is the point.
A roast level (usually medium) designed to work well as both filter and espresso, common with modern specialty roasters.
Look for surface oil (dark roasts glisten), color (light roasts are cinnamon-brown), and smell (dark roasts smell of caramel and smoke).