The Advantages and Disadvantages of Different Roasting Levels for Capsule Coffee

Different Roasting Levels for Capsule Coffee

Coffee beans’ different coffee roasting levels differentiate coffee from different vendors. A few seconds’ difference in the roasting process can make coffee unique. It can also mean the difference between a good and a ruined batch.

Despite the many unique roast levels that might be available, three major ones exist. The rest are slight variations of these three. However, you will likely see them go by different names on store shelves.

Many private label businesses usually give their roast levels different names depending on their brand essence and their target market.

The core coffee roasting levels are:

  1. Light roast
  2. Medium roast
  3. Dark roast

Each of these levels has traits unique to it and its variants. Let’s have a look at each of them individually and compare the advantages and disadvantages.

Light Roast

Light roast beans are those that have been mildly heated at between 380-400 degrees Fahrenheit. They are brown in color and retain most of the traits and notes from the original bean. Below are some of the pros and cons of lightly roasted beans.


  1. Fruity and floral. This attribute is also derived from the original bean. The bean is barely dry, and most fruity and floral notes can be tasted in the final product.
  2. More caffeine. More caffeine is lost when coffee is significantly heated. However, the temperature range within which light roast coffee is heated does not allow the beans to lose caffeine. This implies that light roast beans have slightly more caffeine content than the other roasts.


  1. Highly acidic. People with acid reflux might have issues drinking this kind of coffee because most of the acidity is still in the beans. You should make a point to inform your customers about this. The ones who need this information will appreciate it.
  2. Underdeveloped flavor. The more coffee beans are heated, the more flavor they gain. Heat is responsible for bringing out the flavor in the beans. However, since light roasted beans experience mild heat, they have less developed flavor compared to the other levels.

Medium Roast

Medium-roast coffee beans are roasted at between 400-430 degrees Fahrenheit. At this temperature, the best of both worlds starts to come out. Everything feels just right to a novice or average coffee drinker.

This roast happens right after the first crack and a few seconds before the second crack. Let’s look at the pros and cons of this roast.


  1. Balanced flavor. This is one of the reasons medium roast coffee is known as the American roast. Americans generally prefer medium roast because it offers the best flavor.
  2. Sugary, sweet. Most coffee drinkers like their coffee sweet with or without sugar. However, the sugar and sweet notes start to decline but can still be tasted.


  1. Moderate acidity. Even though the beans are heated at slightly higher temperatures, not all the acidity clears out. Consequently, sensitive stomachs might have issues with mild acidity in the coffee. Ensure your customers are aware of this for their benefit.
  2. Slightly bitter. Medium roast is the best of both worlds. As the sweetness of light roast begins to drop, slight bitterness can be tasted. However, it is not enough to cause discomfort to those who don’t like bitter coffee.

Dark Roast

Dark roast coffee is heated at between 430-450 degrees Fahrenheit. They are roasted until the second cracking of the beans is heard. The roasting takes much longer than that of light and medium roast coffee beans.


  1. Not oily. When high heat is applied to the coffee beans, the oil inside the beans comes out. This gives the beans the glossy appearance that is absent in light and medium roast coffee beans. The coffee is drier and has a stronger aroma.
  2. Not acidic. Most of the acidity is heated out of the coffee beans at high temperatures.
  3. Strong flavor. The flavor at this level is best enjoyed by connoisseurs. It is characterized by a strong aroma, flavor,  and dark color.


  1. Bitter flavor. For average coffee consumers, the bitterness in the coffee might be a problem. But, consumers uncomfortable with the bitterness can always fall back on the medium roast.
  2. Slightly less caffeine compared to other roasts. Exposure to the highest temperature means dark roasts have less caffeine content. This might not be a good thing because most people drink coffee for the caffeine.


Despite heat being a major determinant of the final flavor in the coffee you sell, there are other factors that also affect the flavor. For instance, environmental factors of the geographical region where the beans were cultivated and how they were stored.

It is vital to ensure that each category of coffee you sell to your customers offers consistent flavor. The long-term success of your brand might be affected if your customers do not get a consistent flavor of the coffee they choose.

Even though we have created a list of pros and cons for each roasting level, customers might have a different opinion of the list. For instance, we have classified bitterness as a disadvantage of dark roast beans. Some people prefer and appreciate bitterness.

It is up to you to ensure that you have a strong image and preference list of your ideal customer in your vision board. This will allow you to create a flavor that your customer will love and return to buy.

Finally, even though heat is the greatest determinant of coffee flavor, it is also the greatest killer of coffee flavor. Always ensure you pay close attention to the amount of heat the beans are exposed to during roasting.

If you are not an expert at roasting, finding an expert and letting them do the roasting might be a good idea. As mentioned earlier, a few seconds of extra heat could ruin a batch of coffee beans. Also, applying even a little heat after cooling could have the same disastrous outcome.


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