Coffee Roasts Explained

Have you ever wondered how different coffees pick up their unique flavor and aroma? Any casual connoisseur of good coffee is familiar with light roast and dark roast coffees. But Stone Creek Coffee roasts offer up a whole spectrum of flavor profiles, from bright light to beyond dark. How do we create our different coffee roast types? Understanding the roasting process will forever change the way you see your cup of joe. Let’s break it down.

What Is Coffee Roasting?

Coffee beans start out as green, raw seeds from the coffee cherry. In this state, they’re soft, grassy-smelling, and . . . entirely undrinkable. Roasting is the process that transforms those humble little seeds into the aromatic, flavorful beans we know and love.

During the roasting process, beans are heated to high temperatures (usually 370°F–540°F), which causes what is known as the Maillard reaction. This is where sugars and amino acids break down and recombine, creating hundreds of flavor compounds. The longer and hotter the roast, the darker and oilier the beans become.

Is that TMI? Ok, let’s bring it down a notch or two.

Coffee Roast Levels 101

There are three main categories of roast:

• Light Roast – Bright, acidic, and often fruity. These beans are roasted for the shortest time, preserving more of the bean’s original flavor and caffeine content. Great for pour-overs and coffee nerds who love nuance. 

• Medium Roast – Balanced and smooth, this is your classic “house blend” profile. With hints of sweetness and a nice body, a good medium is perfect for almost any brew method.

• Dark Roast – Bold, rich, and often chocolatey or smoky, these beans have a longer roast time, which develops deeper flavors and a more robust feel. Think espresso, French press, or that cozy late-night diner mug.

Stone Creek Coffee offerings take things a step farther. Or three steps, actually. Here’s our complete roast lineup:

Roasts and Caffeine Content

Misconceptions abound about which coffee roasts contain the most caffeine. In reality? The easiest way to think about it is that the differences are likely negligible. But how is that possible?

After roasting, darker coffees actually tend to have a lower caffeine content than lighter roasts, if we measure by weight rather than by volume. Since dark roast beans expand as they are heated, measuring coffee by weight tends to be more accurate than measuring by volume, such as in teaspoons or tablespoons. 

When adjusting for this, most studies actually find very similar caffeine levels across the board. For example, one study found that a typical sample of light roast brewed coffee contains about 60 mg of caffeine, while the same weight of dark roast packs 51 mg of caffeine. 

Even this small discrepancy could easily vary between batches of beans. And since dark roast is “lighter” by volume, you might be tempted to add more of it to your brew, meaning that in practice, there is very little difference. 

The best way to ensure that you are meeting your daily caffeine quota regardless of preferred roast is simple: Drink More Coffee!

Why the Roast Matters

Coffee Roasting isn’t just about color—it’s about flavor. The intricacies of the roast shape the entire personality of your coffee. Whether you’re chasing vibrant florals or rich mocha vibes, roast level plays a huge role in what you taste.

So the next time you're picking up a bag of beans or chatting with your favorite barista, take a second to think about the roast. It’s not just coffee at Stone Creek—it’s Farm-to-Cup craft.