Which is Best? Roast Color Examined

Summary

This video delves into the importance of roast color in determining coffee preferences, challenging the conventional light, medium, and dark classification. It highlights that roast color is a more reliable indicator of taste than roast time or temperature. The presenter discusses the use of color readers like the Die Fluid Omni and the Agtron scale for measuring coffee color, advocating for roasters to provide color readings for better consumer understanding. The video also touches on the impact of roasting methods and coffee processing on color perception, urging roasters to standardize color readings for quality control and consumer convenience.

Takeaways

• 😀 The video discusses the importance of understanding coffee roast color to identify personal preferences, as it can vary greatly even among light roasts.
• 🔍 The term 'light roast' can be misleading, as the same term might refer to very different tastes depending on the environment or the coffee shop.
• 🌈 The script emphasizes that roast color is a significant indicator of a coffee's sensory profile, more so than roast time or temperature.
• 📊 Morton Mow's 2020 study with 18,500 data points showed that color is the biggest predictor of sensory variation in coffee.
• 📏 The script introduces the use of the agtron scale to measure coffee color, where a lower number indicates a darker roast and a higher number a lighter one.
• 🔬 The die fluid Omni is mentioned as a device that measures coffee color, though it's noted for its limitations in particle size distribution.
• ⚖️ The video suggests that a finer grind size might provide a more accurate and consistent color reading, contrary to the traditional agtron recommendation for a coarser grind.
• 🕒 The time after the first crack in the roasting process, known as development time, is highlighted as a crucial factor in coffee flavor development.
• 📉 Weight loss during roasting is another important aspect that can affect the sensory outcome of coffee, especially when comparing across a narrow spectrum of roasts.
• 🌍 Cultural preferences for coffee roast levels vary globally, with historical examples showing that 'light' roasts have been around for decades.
• 📝 The video concludes with a call to roasters to use color readers for quality control and to provide this information to consumers to simplify the coffee purchasing experience.

Q & A

What is the main topic of the video script?

The main topic of the video script is the relationship between roast color and coffee preferences, and how understanding roast color can help consumers identify their preferred coffee types.

Why does the script mention 'rage bait' in the context of light roast being overrated?

The term 'rage bait' is used to suggest that the statement about light roast being overrated could be a provocative statement designed to elicit strong reactions from viewers, possibly to increase engagement with the video.

What does the script suggest about the importance of roast color in determining coffee flavor?

The script suggests that roast color is the biggest predictor of sensory variation in coffee, indicating that it plays a significant role in determining the flavor profile of the coffee.

What is the Agtron scale, and how is it used in the coffee industry?

The Agtron scale is an industry standard method for measuring the color of coffee. It provides a numerical value that correlates with the darkness or lightness of the coffee, with lower numbers indicating darker roasts and higher numbers indicating lighter roasts.

How does the script differentiate between light, medium, and dark roasts using the Agtron scale?

The script differentiates between roasts by providing Agtron scale ranges: around 50 to 75 for dark roasts, 75 to 100 for medium roasts, and over 100 to 120 for light roasts, with anything over 120 being considered super light.

What does the script say about the importance of development time in the roasting process?

The script emphasizes that development time, the period after the first crack until the end of the roast, is crucial for developing the coffee's aroma and flavor, and is a significant factor in the sensory outcome of the coffee.

Why does the script suggest that roasters should invest in color readers?

The script suggests that roasters should invest in color readers to ensure batch consistency and to provide consumers with accurate information about the roast color, which can help consumers find coffees they enjoy more easily.

What role does weight loss play in the perception of coffee roast levels?

Weight loss is an important aspect in determining the roast level, as it indicates the amount of time the coffee was in the roaster and the temperature it was exposed to. However, the script notes that weight loss becomes less significant when comparing a wide spectrum of roasts.

How does the script address the issue of inconsistent nomenclature in describing coffee roast levels?

The script acknowledges the broken nomenclature and suggests that the terms light, medium, and dark are not always helpful due to their subjective nature. It advocates for the use of objective measures like the Agtron scale to better communicate roast levels.

What does the script imply about the cultural preferences for coffee roast levels around the world?

The script implies that different regions around the world have culturally ingrained preferences for certain roast levels, with some areas favoring very light roasts and others preferring much darker roasts.

How does the script relate the roast color to the sensory experience of coffee?

The script relates roast color to the sensory experience by stating that the color is a significant indicator of the coffee's taste, with darker roasts generally being more bitter and less fruity, and lighter roasts being more acidic and potentially grassy if underdeveloped.