![]() ![]() The medium roast exceeded my expectations, delivering one of the finest cups of coffee I've ever had. In this instance, I eagerly prepared both the light and medium roast using a range of brewing techniques. Typically, I lean towards a medium roast, finding it strikes a perfect balance between the light and dark extremes. I knew that if Flamingo was going to roast coffee beans, they would undoubtedly put their whole heart into it. ![]() So when I discovered that FE is offering their own coffee beans, I wasted no time in ordering both their light and medium roast. There's something incredibly satisfying about grinding my own beans and experimenting with various brewing methods. It’s freshly roasted here in Los Angeles, and you should consume it within 3 weeks if you want the aroma and taste to be exceptional. Our 8-ounce bag is roughly a one-week supply, whereas the 16-ounce lasts two weeks for daily drinkers. We pay our growers a verified living wage and provided them with stable, long-term demand to support their livelihood and communities. Our single-origin Rwandan whole-bean coffee is naturally sundried by the Gasharu Coffee Company which has been cultivating coffee trees since the 1970s. We have a small first harvest, finally available for all. It MUST be fresh and roasted to order because coffee should really be consumed no later than three weeks after roasting. It has a sparkling acidity, where tangerine, dried cherry, raw sugar, honey, and grilled stone fruit dance on the palate. Our new Light Roast is made out of juicy, fruity coffee cherries. If you measure by volume, you’ll end up with more buzz with a light roast than with a dark roast.I’m obsessed with coffee, and it has taken me a while to make one I love. THE BOTTOM LINE: The only way to ensure that you’re getting the same amount of caffeine with different roasts (all other variables being equal) is to weigh coffee. When the ground beans are measured by volume, the light roast particles will be denser, weigh more, and contain more caffeine than the dark grinds, producing a more caffeinated brew. Dark roast beans will thus weigh less (and be slightly larger) than light roast beans. It turns out that as the beans roast, they lose water and also puff up slightly-and the longer the roast time the more pronounced these effects. Nevertheless, when the results came back, we saw that both pots had virtually the same amount of caffeine. As we added ground coffee to the scale, we noticed that it took 2 1/2 more tablespoons of dark roast than light roast to reach 1 1/2 ounces. We made two more pots to send to the lab, measuring out 1 1/2 ounces of ground coffee per 3 1/2 cups of water. Perplexed, we decided to see what would happen if we measured the ground coffee by weight instead. ![]() When the results came back, we learned that the light roast had much more caffeine than the dark roast-60 percent more in this particular case. ![]() After grinding the batches separately in a burr grinder, we brewed two pots of coffee, using the same volume of ground coffee per batch (1/2 cup per 3 1/2 cups of water), and sent both to a lab for testing. We rounded up a bag of green coffee beans and a home coffee roaster and then brought half of the beans to a classic light roast and the rest to a dark roast. Coffee beans are roasted to different degrees to produce specific flavors, but whether the process affects caffeine level is a question many of us in the test kitchen have also had. ![]()
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