BAKED BEANS OR ROASTED BEANS ???

Coffee roasting. bringing the flavor from a bland bean. Beans boast all of coffee’s acids, protein, and caffeine—but none of its taste when its roasted. Heat causes the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

LIGHT ROAST: Cinnamon roast, half city, New England

After about seven minutes the beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

MEDIUM ROAST: Full city, American, regular, breakfast, brown

At nine to eleven minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity

DARK ROAST: High, Viennese, French, Continental

After 12 to 13 minutes the beans begin hissing and popping again, and oils rise to the surface. Roasters from the U.S. Northwest generally remove the beans at this point.

Flavor: Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness

DARKEST ROAST: Italian, espresso

After 14 minutes or so the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize.

Flavor: Smokey; tastes primarily of roasting, not of the inherent flavor of the bean

BAKED BEANS OR ROASTED?