It is said that the darker the roast, the more similar the taste of the coffee. The reason for this is that the more darkly you roast coffee, the stronger the burnt / charred flavour becomes. That isn't always a bad thing; it might be a desirable trait that adds a new layer of flavour to a cup of coffee. The Best Coffee Beans In Melbourne can manipulate the taste from the aroma itself. To read about the types of coffee roasting, continue reading the blog! Lightly roasted coffee The heat draws out more caffeine and acidity the longer a bean is roasted. This indicates light roasts have the highest caffeine and acidity (by volume). Because the roasting process is abbreviated, some chemical changes inside the bean are prevented, light roasts might have a distinct flavour profile. Because the aromas that originate from the roasting process are frequently not dominant, the bean's origin flavours are more discernible in light roasts. The acidity in light roasts is frequently...