In the last few years, the term "Blonde Roast" or "Blonde Espresso" has appeared everywhere. But what exactly is it? Is it just a very smooth light frying or is it actually the lightest light frying?
We are here to answer all your blonde roast coffee questions, from what people define to how it can affect your health. So stay tuned and read on!
A Roast By Any Other Name
Although it may seem like Blonde roasts came out of nowhere, the concept of extra-light steak has been around for some time. The initial term for a brewed beer brewed from the toaster at the beginning of the first crack was Cinnamon Roast. This is due to the color of the resulting infusion, rather than any specific flavor notes.
What is considered a blonde roast has also been called Light City, Half City, and New England Roast. However, Starbucks has popularized the term Blonde Roast or "Blonde Espresso since January 2018 in the US. He sells it as light and fragrant - our lightest coffee to drink and a real light roast.
Lighter Than Light Roast?
For reference, we will describe how the roast chart works. There is no standard roasting chart in the coffee industry, so there is little variation between brands. However, there are some generally agreed guidelines that we can achieve.
The easiest way to divide the roast is into these categories: bright, medium, medium-dark, and dark. These are the terms you will come across most often while shopping for coffee. These are caused by a variety of factors, including grain color, frying temperature, and cracks.
Note: At about 205 °C, the outer shell of the grains begins to come out to allow expansion, creating the first "crack".
If you see the terms easy city, half city, and cinnamon roast, it's a light roast. This means that it has been fried between 180-205 ° C and has a high to very high acidity. The surface of the bean is dry and the body is usually very light or thin. They are removed from the toaster just before or at the beginning of the first crack.
Because the definition of "Blonde Roast" varies quite significantly, some believe it is closer to half the city or cinnamon cream. Others place it even closer to a medium roast. Starbucks, for example, has a "blonde roast coffee" that matches the color profile of a city roast.
Note: Cinnamon, Half-City, and Blonde are very strong. So it may wear out your grinder and not work well as a chocolate-covered snack.
The terms regular roast, American roast, city roast, and breakfast roast fall into the category of medium roast. They are fried in the ball stadium at 410-428 ° F. They also have a dry surface, but tend to have more medium acidity and fuller bodies than light roast coffee. The roast will usually take a medium roast out of the oven around the middle/end of the first crack to the second crack.
The Medium-Dark Roast category includes Full-City, Full-City + Roast, After Dinner Roast, and Vienna Roast (can also be classified as Dark). They are fried between 225 ° C- 230 ° C. This is the point where the roast flavor begins to mix more prominently with the varietal ones, creating spice hints and a heavier body.
Finally, French Roast, Italian Roast, espresso roast, continental roast, New Orleans toast, and Spanish toast are all considered dark roast coffee, making this the most diverse category. The main standard is that they remain below 250 ° C, but roasters generally bring them to about 240 ° C. These beans have an oily surface and low acidity. However, the amount of body and sweetness varies greatly. They finished during the second crack.
Everyone has a different palette, so surprisingly, while some people enjoy the aroma of a light coffee, others find it repulsive. A real blonde roast is unique, however, in that it would theoretically be outside the normally accepted taste range.
Now, you may be shocked by this, because you or someone you know really likes something marketed like a blonde roast. However, because there is no standardization of how companies sell coffees, some of them sell typical light to medium-sized coffees such as "blondes."
However, just as you probably have that friend who happily enjoys lemons at dinner, you could be the person who loves the hyperacidity of a “blonde” or half-city roast.
Roast of this kind is generally preferred by those who have a soft spot for intense brightness and a lighter body. Also, lighter coffees tend to retain more floral and citrus notes characteristic of the origin of coffee.
However, you should keep in mind that many elements of the typical coffee flavor profile are missing from ultra-light coffees. Notes of butter, caramel, and sweeter flavors are largely absent, as they usually develop only after the high heat interacts with the sugars in the coffee.
As you probably know, all coffee has some health benefits in the form of antioxidants. However, research shows that Blond Roasts could have several of these benefits. It is assumed that there is a sweet spot for antioxidants during the frying process.
Green coffee beans have essentially no antioxidant properties; however, the frying process activates the chemical reactions needed to produce them. This makes light roasts a kind of sweet spot for antioxidants. Some even say that the benefits of silver skin on coffee are the greatest around this type of roast.
However, there is not much evidence to suggest that the blonde roast is significantly different from other light roasts. So while it may have more antioxidant potential than some darker roasts, it's probably not too far from a city roast that has less acidity.