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Evaluating Roasted Coffee

Coffee is an amazing beverage that can be enjoyed in many different ways. Whether you prefer a single origin or a blend, there are tons of options out there. But how do you know which coffee to try? The best way to learn about the flavor profiles of different roasts and origins is by drinking them yourself! So let’s get started with some tips on evaluating roasted coffee:

Freshness.

Freshness is the key to great-tasting coffee. The fresher your beans, the better they will taste. The ideal time to drink coffee is within one week of roasting, but you can still get some enjoyment out of it if you wait up to two weeks after roasting (this is why we recommend ordering on Tuesdays).

If you want your beans to last longer than a few days at home, store them in an airtight container like glass jar or Tupperware container. Don’t keep them in plastic bags! Coffee can absorb odors from other foods so make sure that there isn’t anything else stored near your beans–and try not put them in the freezer as this can ruin their flavor by causing condensation within the package when thawed out again later on down the road

Flavor profile.

The flavor profile is influenced by the coffee’s origin and processing. The flavor profile is also influenced by the roast level and brewing method.

Body (the way the coffee “feels” in your mouth).

One of the most important factors in evaluating roasted coffee is its body, or how it feels in your mouth. The body is affected by the length of time that beans are roasted, so it’s important to know how long each coffee has been roasted if you want to get a sense of its body.

In general, full-bodied coffees have a smooth and creamy texture on your tongue; these tend to be darker roasts with more oils or sugars left in them after roasting (and sometimes even before). Light-bodied coffees tend to have more acidic tastes because less heat was used during processing–they’re often lighter roasts with less oil content than full-bodied beans

Acidity (the tartness or brightness of the coffee).

Acidity, or the tartness or brightness of a coffee, is determined by the type of beans used and how long they were roasted. Acidity can range from none at all to very strong.

There are many tasting notes for acidity; here are some common ones:

  • Sour – A sour flavor in your mouth after drinking coffee with high acidity will be described as “sour”. This is usually associated with low-grade coffees that have been poorly processed or overroasted.
  • Tangy – Similar to sour but less intense; more like apple juice than lemon juice!
  • Bright – Brightness refers to how much brightness there is in your mouth after drinking a cup of coffee with high levels of acidity (or low levels). High levels tend to give you this feeling while low ones might leave behind an unpleasant aftertaste instead!

Roast level.

There are many factors that determine the quality of your coffee, but perhaps none as important as roast level. The roast level is a measure of how darkly roasted your beans have been. A darker roast will bring out more body and less acidity in your brew, while a lighter roast will bring out more acidity and less body.

Roasting is done to develop flavor compounds in green coffee beans by heating them at temperatures between 400 degrees Fahrenheit (204 Celsius) and 520 degrees Fahrenheit (271 Celsius). The process begins with roasting gasses passing over raw coffee beans inside an oven or drum roaster until they reach between 350-375 F (176-190 C), depending on how long they’re roasted – this is called “First Crack”. After the first crack has occurred, the temperature rises slightly above 400F (204C), causing a second crack before cooling down again once all moisture has evaporated from inside each bean’s outer shell – this means there should be no steam coming out when you open up one bag!

The flavor of coffee is affected by its freshness and roast level

The flavor of coffee is affected by its freshness and roast level. The longer you wait to grind your beans, the more stale they become. If you can’t brew immediately after purchasing whole bean coffee from a store or roaster, keep it in an airtight container at room temperature (or in the fridge).

To get the most out of your roasted beans, be sure to grind them right before brewing. A burr grinder will produce a much better result than a blade grinder because it allows you to control how finely or coarsely your grounds are ground–you’ll find this especially helpful when experimenting with different brewing methods like pour-over or French press.