Category: Coffee roasting

Over 40% of a coffee bean's gas is released within the first 24 hours of roasting, a critical step for flavor development. Understanding how long to rest coffee before drinking is an essential skill for achieving a balanced, delicious cup, free of off-flavors caused by excess carbon dioxide.

A 2021 study published in the journal Molecules found that medium roast coffee often has a slightly higher caffeine content than light roast, though the difference is minimal. When asking what is stronger, light or medium roast, it's crucial to distinguish between caffeine and flavor, as the answer can vary depending on what 'stronger' means to you.

The perception that a darker roast means a stronger cup of coffee is a widespread misconception, with many associating bold, rich flavor with higher caffeine content. In fact, while dark roasts taste more intense, the actual caffeine levels are remarkably similar between medium and dark roasts, especially when measured by weight. The key lies in understanding that "strong" can refer to either flavor or caffeine, and the roasting process affects these two factors differently.

The total amount of caffeine within a batch of coffee beans remains remarkably stable during the roasting process. However, the density changes that occur as beans roast slightly alter the caffeine content per bean and per volume, while brewing technique has a much larger impact on the final cup.

According to coffee experts, what does it mean if your coffee is blonde, it means the beans have been roasted for a shorter period, resulting in a lighter color and preserving more of the bean's unique origin characteristics and acidity. It's a key detail that significantly influences flavor and caffeine perception.

According to research published in the journal *Molecules*, medium roast coffee may contain slightly more caffeine than dark roast, though the difference is minimal. The common misconception that dark roast is stronger is rooted in its bolder, more intense flavor, which is a result of the roasting process, not a higher caffeine content. This article explores the key differences in caffeine, flavor, and acidity to help you decide which is stronger for your palate.

According to the National Coffee Association, coffee is mildly acidic, with a typical pH range of 4.85 to 5.13. If you want to reduce acidity, a darker roast is the best choice, as the longer roasting process breaks down the acidic compounds in the bean.

It's a common and persistent myth that darker roast coffees contain more caffeine because of their bold, rich flavor. However, the truth about which color coffee has more caffeine is more nuanced, depending heavily on how you measure your beans and the type of bean used.