by While we’re pretty much stuck between Arabica and Robusta as the two only drinkable varieties as coffee, it seems that the coffee gods blessed humans with the roasting process of coffee—one of several characteristics of coffee that significantly impact flavor. To boot, most of us are pretty familiar with 3 levels: Dark, Medium, and Light. And well, yes, that is literally the roast spectrum: From lightest to darkest. But that hasn’t stopped coffee shops from giving their coffee roasts some fancy names to make them stick out. Starbuck’s “Blonde” roast is a very light roast of coffee beans, and it is something that my boyfriend loves dearly, and for good reason. Blonde roast coffee is exceptionally smooth—very little bitterness and no “burnt”, earthy flavors. I on the other hand like my coffee just as dark as I like my beers—you can’t see through them! This article offers a general idea into the roast levels of coffee, noting that there’s a level higher than French roast (it is known as a Spanish or Italian roast) but at that point, it’s practically charcoal. I’m still curious to try that out, though.
