The terms light roast, medium roast, and dark roast simply refer to the degree to which coffee beans are roasted. The roasting process significantly influences the taste, aroma, and body of the coffee and, interestingly, different roasting methods can be applied to the same lot of beans to produce a totally unique taste.
Each roast level offers a different drinking experience, and when done properly it simply comes down to personal preference in terms of what the drinker enjoys. Great specialty coffee roasters are adept at bringing out the best qualities of the beans, regardless of the roast level, to create a unique and enjoyable coffee experience for coffee lovers. So if you tend to enjoy a light roast, medium is your thing, or your dead set against a dark roast — go ahead and experiment, you just might be surprised. We roast our House Coffee 3 ways because the high quality of our beans and processing methods give us maximum flexibility to provide a great tasting cup of coffee anyway you like to drink it.
Light roast coffee beans are roasted for a shorter duration, typically until the beans reach an internal temperature of about 356°F to 401°F (180°C to 205°C). Light roasts preserve the natural flavors and acidity of the coffee, making it more vibrant and fruity. These beans are light brown in colour and have a higher caffeine content compared to darker roasts.
Tambia's House Light Roast allows the natural flavours of the bean and process to shine. We bring forward the flavours of plum, toffee & chocolate for a delicious brew. A simple drip, pour over or Aeropress method work well with these lightly roasted, light bodied beans.
Medium roast beans are roasted to a slightly higher temperature, around 410°F to 428°F (210°C to 220°C). This roasting level strikes a balance between preserving the bean's original characteristics and developing some of the roasty, chocolatey flavors associated with darker roasts. Medium roasts have a more balanced flavour profile, with a mix of acidity and body.
Tambia’s House Medium Roast brings out the flavours of berries and rich chocolate. It works well with many brew methods — cafetiere, moka pot, espresso machine, drip and Aeropress.
Dark roast coffee beans are roasted to higher temperatures, typically reaching 464°F to 482°F (240°C to 250°C) or beyond. The prolonged roasting process results in oils rising to the surface of the beans, making them shiny and dark in appearance. Dark roasts have bold, smoky, and sometimes bitter flavors with reduced acidity. The original flavours of the beans can be highlighted by the roasty notes.
Tambia’s House Dark will satisfy those looking for a rich, smooth and smokey brew accented with notes of cherry and chocolate. Works well with cafetiere, moka pot, espresso machine. A touch of milk can nicely compliment this dark roast.