Roast Magazine Publishes Study by Coffee Analysts’ Staff

A Study in Roast Levels

We have often heard in the industry, “the lighter the roast, the greater the acidity, the darker the roast, the fuller the body.”  So the staff at Coffee Analysts decided to study the effects of roast development on physical, chemical and sensory attributes on two Arabica coffees (Central American and East African) at 5 different roast levels for physical, chemical, and sensory attributes.

To read the full article:    A Study in Roast Levels.