Roast profiles at Brændeholm Risteri

The roast has a great impact on how coffee tastes in the cup.

At Brændeholm Risteri, we work with light roast, medium roast, and dark roast coffee, but a roast profile is about more than just making the coffee beans lighter or darker.

Every coffee reacts differently during roasting. Origin, variety, processing, density, and moisture content are among the factors that can affect how the coffee develops.

That is why we base our approach on the individual coffee rather than using one identical recipe for all coffee beans.

What is a roast profile?

A roast profile describes the process that coffee beans go through during roasting.

During the process, the beans change color, structure, aroma, and chemical composition, among other things. Heat is applied and regulated throughout the roast until the coffee has reached the desired development.

For us, working with a roast profile is primarily about the taste in the finished cup.

Temperature and time are important tools, but the numbers alone do not provide the answer to whether a coffee is well-roasted.

We therefore evaluate the roast based on both the roasting process itself and the resulting outcome.

From small home roaster to larger drum roaster

Brændeholm Risteri started small.

The first coffees were roasted on a Gene Café, and later the production was expanded with Aillio Bullet roasters.

As the roastery has grown, a larger Yoshan 6 kg drum roaster has become a central part of production.

The larger equipment makes it possible to roast larger batches, but the principle remains the same: we work with the individual coffee and try to find a profile that suits its character and the desired taste experience.

The coffee is roasted at Brændeholm Risteri in Vester Åby near Faaborg on Funen.

Why don't we use a fixed temperature for every roast degree?

It can be tempting to define light, medium, and dark roast coffee based on one specific final temperature.

However, coffee roasting is not that simple.

The temperature reading depends on factors such as the roaster, the placement of the temperature probe, the batch size, and the roasting process itself.

Therefore, it makes more sense to view light, medium, and dark as roast degrees and flavor directions rather than three universal temperature figures.

Furthermore, two coffees can have approximately the same roast degree and still taste different.

The raw material still plays a major role.

Light roast coffee

With a lighter roast, we largely try to preserve and highlight the coffee's individual character.

This can result in a cup with:

• clearer fruitiness

• more perceived acidity

• floral or fresh aromas

• greater difference between coffees from different origins

• less dominant roast character

Light roast coffee is therefore particularly interesting if you want to taste the difference between different coffee beans and countries of origin.

It can work very well for, for example, V60, Chemex, and other filter coffee, but there is no rule that light roast coffee can only be used for filter.

You can also brew espresso, AeroPress, French press, or use other methods with a light roast.

See our selection of light roasted coffee beans.

Medium roast coffee

Medium roast coffee sits between the clear origin character of a light roast and the stronger roast character of a dark roast.

Here, we often try to find a balance between:

• sweetness

• acidity

• body

• the coffee's original flavor notes

• character from the roasting

This makes medium roast coffee versatile.

It can be used for filter coffee, French press, AeroPress, Moka pot, and espresso, depending on the individual coffee and your own taste.

For many, medium roast coffee is therefore a good place to start if you do not yet know which roast degree you prefer.

See our selection of medium roasted coffee beans.

Dark roast coffee

With a darker roast, the roasting itself has a greater impact on the overall taste experience.

The coffee can typically be experienced with:

• more intense roast character

• greater perceived bitterness

• lower perceived acidity

• stronger and darker flavor notes

• more body

Dark roast coffee often appeals to you if you prefer a classic, intense, and strong cup of coffee.

It is often used for espresso and Moka pots, but again, the brewing method is not a rule.

If you prefer dark roast coffee in your filter machine or French press, it is, of course, the right coffee for you.

See our selection of dark roasted coffee beans.

Is light roast coffee better than dark roast coffee?

No.

Roast degree is not a quality ranking.

A light roast coffee is not automatically better or more exclusive than a dark roast coffee – and vice versa.

It is about which flavor profile you want to create, and what you as a coffee drinker prefer.

If you love a round, strong, and dark cup of coffee, there is no advantage in choosing a light roast coffee just because someone tells you that a lighter roast is more "correct".

At Brændeholm Risteri, we would rather help you find the coffee that you actually like.

Roast degree and the origin of the coffee are linked

We do not necessarily decide in advance that all coffee beans should be treated the same way.

A coffee from Ethiopia with clear fruity or floral characteristics might call for one approach, while a coffee with more classic notes of, for example, chocolate and nuts, might call for another.

The roast profile must therefore be seen in the context of the raw material.

This is also why two medium-roasted coffees do not necessarily taste the same.

The roast degree tells you something about the roast – not the whole story about the coffee.

How do we evaluate a roast?

The roast curve is a work tool, but the finished coffee is the most important thing.

After roasting, we evaluate, among other things:

• aroma

• sweetness

• acidity

• bitterness

• body

• balance

• aftertaste

• whether the coffee's desired character is clearly present

If the result is not as we wish, the roast profile can be adjusted for a subsequent roast.

Coffee roasting is therefore not just a matter of entering a recipe and pressing start.

It is a process where experience, repetition, and tasting are used to continuously improve the result.

Which roast degree should I choose?

If you are unsure, you can start with the taste experience you are looking for.

Choose light roast if you want to experience more fruitiness, clearer acidity, and the differences between the origins of different coffees.

Choose medium roast if you want a balanced coffee with both sweetness, body, and character from the coffee bean.

Choose dark roast if you prefer a more intense coffee with a clear roast character and lower perceived acidity.

These are only starting points.

Your brewing method, grind size, and recipe also affect the finished cup.

If you want to work further on the brewing itself, you will find concrete recipes in our brewing guides.

Freshly roasted coffee from our own roastery

At Brændeholm Risteri, we roast coffee several times a week in our own roastery on Funen.

You can choose between different origins, flavor profiles, and roast degrees and find the coffee that suits you.

See the entire selection of freshly roasted coffee beans.

If you are in doubt about roast degree or coffee beans, you are also welcome to contact Brændeholm Risteri for personal guidance.

Frequently asked questions about roast profiles

What does roast profile mean?

A roast profile describes the coffee's development through the roast and the choices made along the way regarding, among other things, heat, time, and airflow.

What is the difference between light, medium, and dark roast coffee?

Lighter roasts typically allow more of the coffee's origin character, fruitiness, and acidity to come through. Medium roast often seeks a balance between origin character and roast character, while darker roasts typically provide a more intense roast character and lower perceived acidity.

Which roast degree is best?

No roast degree is generally best. It depends on the individual coffee and the taste you prefer.

Which roast degree is best for espresso?

Both light, medium, and dark roast coffee can be used for espresso. Medium and dark roasted coffees are often easier to work with if you are looking for a classic, full-bodied espresso, while lighter roasts can provide a more fruity and acidic style.

Is dark roast coffee more bitter?

A darker roast will typically provide more roast character and can be perceived as more bitter than a lighter roast. However, the coffee bean and the brewing also have a great impact on the finished taste.

Is light roast coffee more acidic?

Light roast coffee will often retain more of the perceived acidity and fruitiness from the coffee bean than a darker roast.

Can I use the same coffee for different brewing methods?

Yes. There is no hard and fast rule that a certain roast degree must only be used for one brewing method. Use the recommendations as a starting point and choose according to your own taste.