We have been experimenting with a French Roast for the past couple of weeks. We have found some surprising things.
The first being, we have recently purchase some very good coffees. They are complex and have a lot of depth. What this has allowed, is for us to roast from American roast to a Dark French and still have an excellent coffee. Even thought this definitely changed the flavor and aroma, it brings a whole new set of elements to your cup that you cannot taste without the dark roast temperatures. The Sweetness and Pungency will increase and Acidity decreases. So if you love your Bolivian coffee, you can get new taste experiences if you try different roast temperature. You may still prefer the lighter roast, but this can be a lot of fun. Bolivia was just an example; we have already found that four of our coffees create some great new tastes when slowly brought to a French Roasted. And one that burns very easily and is bests kept at an American Roast or lighter.
That last comment brings up a new thought. I have been telling you all kinds of things about when roasting the coffee beans to a higher temperature to get a French Roast, but I didn’t tell you one very important thing.
The time that it takes to get it there is the most important element. Slow, slow, slow!! Slow roasting your coffee is what will allow the internal and external temperatures to rise at the same rate. I want to create a tasty word picture here: You are baking your favor chocolate brownies; you raise the oven temperature 20° because you are in a hurry to eat them. You get a crisp on top, possibly burnt outside brownie that is gooey & under cooked in the middle. Now, in a brownie that can be very good; but that is no way to treat coffee beans. What will happen is the outside gets roasted faster than the inside, leaving the inside too moist and slightly green. Some pretty funk tastes can remain when it is still green inside. This goes back to what I said in an early article. A quality Specialty Roaster not only knows how to treat a bean special but will make the time to do it right.
I told you that sweetness and pungency increase and you may ask “what this really means?”
As you roast darker there is a development of sugars and a partial elimination of bitter flavor components, like trigonelline. This will soften the taste without making it flat, a richer body. A naturally sweeter coffee or a Dry Processed coffee could be even sweeter. Pungency is a word used to describe a distinctive bitter that we actually find pleasant. Together you get the “bittersweet” that is in my favor type of chocolate. The notes of acidy are gone, the sugars start to caramelize and that new impression is created.
As you roast darker there is a development of sugars and a partial elimination of bitter flavor components, like trigonelline. This will soften the taste without making it flat, a richer body. A naturally sweeter coffee or a Dry Processed coffee could be even sweeter. Pungency is a word used to describe a distinctive bitter that we actually find pleasant. Together you get the “bittersweet” that is in my favor type of chocolate. The notes of acidy are gone, the sugars start to caramelize and that new impression is created.
Even though it may have sounded like I didn’t like French Roasted coffees in Part 1 & Part 2, I willingly tell you, I appreciate the sweetness and pungency that comes into the coffees in the dark roast that just are not there in a lighter roast. My roaster is a different story. He still prefers an American Roast. Maybe that is the artist in him. Not wanting to lose that special God given gift to the particular origin of coffee bean. Or it could just be his taste preference.
I am sure that I have left some stone unturned in the examination of the French Roast Coffee Conspiracy, but right now I don’t know what it could be. If you have some other angle to look at this subject or you know of something that is still under a stone. Let me know, I am sure I can keep talking about coffee, it is one of my favorite subjects.
