What is Roast Coffee?
Roast coffee refers to green coffee beans that have undergone roasting, the heat-driven process that develops flavour, aroma, and body. Roasting is both a science and an art, with roast curves guiding how the beans reach their ideal profile.
Why does roast coffee matter?
Flavour development: Roasting transforms raw beans into complex, aromatic coffee.
Roaster skill: Adjusting roast profiles allows roasters to highlight origin and processing nuances.
Consumer experience: The roast level affects cup body, acidity, and sweetness.
Specialty vs. Commercial Coffee
Specialty coffee uses controlled, traceable roasting with precise curves and small batches. Commercial coffee often prioritizes speed and uniformity, sometimes compromising flavour complexity.
Where Nordic Approach fits in
At Nordic Approach, we provide green coffee with roast guidance to help roasters develop profiles that express the full potential of each lot. From light to medium roasts, we support flavour development while preserving traceability.
FAQ about Roast Coffee
Q1: What is the difference between green and roast coffee?
A1: Green coffee is raw beans; roasting transforms them into aromatic, flavourful coffee ready to brew.
Q2: How does roast level affect flavour?
A2: Light roasts emphasize origin character and acidity; dark roasts increase body and roast-derived flavours.
Q3: Can all green coffee be roasted the same way?
A3: There is no right or wrong here. Each lot has unique properties that can require tailored roast curves.Roasters adjust their profiles to highlight sweetness, acidity, and balance, making the most of each coffee’s potential.
Q4: What is the difference between light and dark roast?
A4: Light roasts are roasted for a shorter time at lower temperatures, preserving the coffee’s origin flavors, acidity, and complexity. Dark roasts are roasted longer at higher temperatures, developing more caramelized and roasted notes, with lower acidity and heavier body.