From Light Roast Brightness to Dark Roast Boldness: How Roast Level Actually Transforms Flavor (and How Your Machines Can Nail It)
I’ve been exporting coffee machines for 11 years, and one question follows me across continents: “Why does my client’s light roast taste like citric acid, or their dark roast like burnt rubber?” The answer isn’t “bad beans”—it’s roast level misalignment with machine settings. Every roast tells a story: of how heat unlocks sugars, mellows acids, […]
