Tag: protip

Roasting 101

When it comes to the flavour behind your favourite coffee, there are many factors that impact the experience of the final cup.

  • Roast
  • Origin
  • Extraction
  • Milk/Coffee Recipe

All of these combine to create the flavour profile of the coffee. One of the most common misconceptions I hear daily is that if the coffee tastes stronger (ie. more bitter/intense), then it must be stronger. However, due to the portioning of espresso, a large latte will have the same caffeine content as a double espresso made by the same café. Whilst the black extraction (espresso) may seem more intense on the tongue, the latte will also contain two shots of espresso incorporated into the milk.

I can go to one café and order a latte, and then go to another- order the same thing and find one WAY more intense. This is partially due to the roast.

Light, Medium and Dark roasted beans. Image credit: athingforcoffee.com

My initial understanding of roast came from the marked instant coffee jars at the supermarket. I became quite familiar with the ‘light’, ‘medium’ and ‘dark’ roast labels. I myself, prefer either a medium roast (with soy milk) or a dark roast (black). However, too many times I’ve found myself using these labels as indicative of the ‘strength’ of the coffee.

Now, what’s interesting is that a light roast will often have higher caffeine content. A light roast contains beans that are softly ‘toasted’, whilst a dark roast is roasted at a higher heat over a longer period- resulting in a darker, oilier coffee bean. These dark roasts (due to the longer process) burn out some of the caffeine content. So actually what I used to think were ‘stronger’ coffees in fact had less caffeine content than the sweeter, more acidic light roasts.

Confusing, right?

So now, how does roast impact the flavour? Sure, a light roast may have more caffeine, but dark roasts often can taste bitter or strong (which are two things I hear regularly). I associate dark roasts with very INTENSE flavours. Here is how I have always compared roast’s impact on coffee notes.

LIGHT ROAST: Biscuit, fruit, floral,

MEDIUM ROAST: nutty, caramel, malt, cereal

DARK ROAST: wood, tobacco, roast, spice, cocoa

If you are able to identify any of these notes in your coffee- it is partially due to the roasting profile. Not only will the roast effect the crema and bean colour, but also the acidity/note profile of the bean.

Using espresso, we can distinguish from light to dark roast by comparing the crema consistency and colour. What does this have to do with the taste of your coffee? Well. it helps to understand the base-line of what your coffee should taste like. For example, by looking at the crema of a dark roast espresso would be able to anticipate that you may taste spice or cocoa notes before trying the coffee.

I have extracted a light roast, medium roast and dark roast to show the difference between the cremas.

Many of the cafes in Wellington tend to use a Colombian bean-based medium roast (e.g. Mojo). These roasts are popular due to their versatility. Medium roasts are able to be a vibrant espresso or milk-based coffee without over-saturating the malt/fruit flavours. Milk-based coffee recipes will pull out the sweeter, nutty notes of the coffee, whilst black coffee recipes will enhance any acidity in the crema to create vibrant fruity or malt notes.

What roast do you find yourself gravitating towards? I personally prefer a dark roast in the morning (to really remind myself I’m drinking intense coffee), and a medium malty roast in the mid afternoon.

How to Do: Latte Art (Heart)

It’s relatively easy to get a picture perfect coffee whilst out and about, but how do you create an Instagram-worthy coffee at home? Most of my latte art skills were self-taught. I learnt on the job, and found my own techniques. Often it really does look more complex than it is. Latte art is easy to practice as long as you have access to a milk steaming device.

This is how I create a simple heart design using steamed milk.

Steam your milk. Once the milk is steamed, bang the jug lightly on the bottom against the counter to settle the micro-foam. This will dissipate any visible bubbles. Then, use a strong, slow wrist rotation to swirl the milk around the outer edges- making sure that any clumps are incorporated into the foam. Do this whilst you are extracting your espresso shot. This way when your shot is extracted and the crema has settled into the cup your milk is ready to pour. Otherwise, leaving the milk to sit in the jug will allow it to separate into foam vs. hot milk. If this happens, your foam will pour out all at once; making a macchiato-style coffee.

Extract espresso. The darker/stronger the roast, the more vibrant the crema, and the more contrast you will be able to achieve with your latte art.

Swirl milk around the outer rim to incorporate the crema and allow it to be worked with.

Pouring around the outside of the crema

Once the cup gets to roughly around 2/3- 3/4 of capacity, steady the milk pour against the side of the cup and allow it to fill out into the center. The best advice I can give is to POUR WITH CONFIDENCE. Many people make the mistake of pouring too fast and thinly with the milk. This means crema sits on the top, and the milk pours down through the crema rather than with it.

Filling out the ‘heart’

Once a large shape has formed, pull the last remains of milk back through the white design, forming a heart-like design. The crema will pull through the milk, creating the heart shape.

Pulling back through the milk

Not everyone has the expertise to pour perfectly every time- even I can’t always create the perfect latte art. So how do you save an ‘ugly’ coffee?

I’ll teach you a barista tip.

Once you have poured your steamed milk into the coffee/crema, you will often find that there is some creamy white foam left on the top of the coffee. Using a spoon/stirrer, we can use this white foam to etch designs into the top of the coffee. The outer crema surrounding the edges can be pulled through the milk, creating a simple design. Simply pull the crema from side to side to create a pattern.

Pulling the crema across
Using the crema to create a pattern

I encourage you to tackle latte art using these techniques. I would love to know how your experience goes!