Roast Profiles
Find Your Flavor.
Every roast level tells a different story. Understanding them is the first step to finding the coffee that's truly yours.
What Is a Roast Profile?
A roast profile is the precise combination of time, temperature, and heat application that transforms a raw green coffee bean into the roasted coffee you brew. It's not just about color — it's about chemistry, flavor development, and the careful balance between preserving a bean's natural character and coaxing out new complexity through heat.
At MY Coffee Roasting, Michael develops each profile with a specific bean and a specific drinker in mind. There's no one-size-fits-all approach here. The same bean roasted light versus dark becomes an entirely different experience — and knowing which direction suits your palate is what the consultation is all about.
Bright, Vibrant & Origin-Forward
Light Roast
Light roasts are stopped shortly after first crack — the moment when moisture and CO₂ escape the bean with an audible pop. The result is a coffee that retains most of its origin character: the terroir of the farm, the processing method, and the natural sugars of the fruit. Expect high acidity, a lighter body, and a wide range of delicate, complex flavors.
Flavor Notes
Best Brew Methods
Recommended Origins
Ethiopia
Natural or washed — floral, blueberry, jasmine
Kenya
Bright, juicy, blackcurrant and tomato
Panama
Geisha varieties — tea-like, delicate, complex
Michael's Note
"Light roasts reward patience and precision. They're the most expressive of a bean's origin — if you want to taste where your coffee came from, this is where to start."
Side by Side
How the Roast Levels Compare
| Attribute | Light Roast | Medium Roast | Dark Roast |
|---|---|---|---|
| Acidity | High | Medium | Low |
| Body | Light | Medium | Full |
| Sweetness | Delicate | Caramel | Bittersweet |
| Origin Character | Prominent | Balanced | Subtle |
| Roast Character | Minimal | Moderate | Dominant |
| Caffeine | Slightly higher | Moderate | Slightly lower |
How Michael Evaluates
The Art of Cupping
Before any roast leaves the roastery, Michael cups it — a standardized tasting method used by professional roasters and Q-graders worldwide. Freshly ground coffee is steeped in hot water, then evaluated for aroma, flavor, acidity, body, and finish. It's how Michael ensures every batch meets the profile he intended, and how he calibrates future roasts based on what he tastes.
Not Sure Which Roast Is Yours?
That's exactly what the consultation is for. Tell Michael what you enjoy — or what you've never tried — and he'll recommend a starting point. You can always adjust from there.