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Light Roast vs. Dark Roast Coffee: Which Has More Caffeine?

Light Roast vs. Dark Roast Coffee: Which Has More Caffeine?

Allison Ford | Divine Caroline

January 18, 2011

Millions of Americans begin each morning with a cup of coffee. Some people are coffee connoisseurs, obsessing over the origin of the bean and the method of brewing while shunning any additives that would adulterate the natural flavor; other people just grab whatever’s available and dump in loads of milk and sugar.

Besides the bean itself, the biggest factors that influence coffee’s flavor, color, and chemical makeup are how it’s roasted, for how long, and at what temperature. Roasting can bring out certain flavors while removing others. It can alter the caffeine content and even change how the coffee affects sensitive stomachs. Contrary to most people’s perception, thick, black coffee isn’t the strongest or most bracing brew. In fact, it may be the kindest, gentlest choice of all.

The Bean Basics
All coffee beans start out green. The roasting process imparts the burnished brown color we all recognize, and it also affects the finished characteristics of the coffee. In general, the less a coffee bean is roasted, the more that bean’s natural flavors will shine through—both the good flavors and the bad ones, which can include bitter, sour, or acidic tastes. Dark roasting covers up the not-so-desirable elements of the bean, but in eliminating the undesirable tastes, it also burns away the chemicals that impart the delicious flavors particular to the bean’s region, soil, and growing climate—the ones that coffee lovers prize so much.

Dark-roast coffee (sometimes called French, Italian, or Viennese roast) is by far the most popular type sold today, owing to the quality of the beans available for purchase. The coffee industry is large, and huge coffee companies generally offer coffee of a much lower quality (the kind available in tins at the supermarket) than what’s available at specialty shops or coffee bars. The manufacturers make up for the inadequacy of their beans by roasting them longer, eliminating the natural flavors in favor of the taste of traditional dark-roasted coffee: sweet and highly caramelized. Much of the hype over dark-roasted coffee is a mere marketing trick to sell subpar beans. Once a bean has been roasted so much, it can be hard to tell a poor-quality bean from a high-quality one. Imagine two steaks: one a tenderloin of Kobe beef, and one a lump of tough shank. If both were cooked beyond well-done, it would be hard to tell the difference between them.

Next Page: Foiling the Java Jitters →



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At DivineCaroline, you’ll be spending time with women who embrace the fact that life isn’t always easy or beautiful or fair. Our dream is to give you a place to come together to express yourselves. What brings you joy. What breaks your heart. Makes you giggle. What pisses you off. Confuses you. Entertains you. What keeps you strong. Check them out here!


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    teacherbee

    almost 2 years ago

    2 comments

    very interesting... thanks!
    Been drinking medium roast for the past 2 months and just opened a packet of dark roast. It was so different, as you said, I couldn't taste any of the subtle flavours I had become used to in the medium roasts... I was a little disappointed! I'm thinking of mixing the dark roast with a medium roast, do you think that will add more flavour to the coffee or will it be overpowered by the dark roast?

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