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As we all know, with the rise of the third wave of coffee, medium and light roasting is becoming more and more popular. But the first cup of coffee for almost everyone in the world is black.

In recent years, newer and lighter baking curves have become more and more common and easy to use. They are also mainly related to higher quality and more expensive specialty coffee.

To learn more about why coffee has always been dark roasted and the future prospects of special dark roasting, I talked to professionals throughout the supply chain.

Before we specifically study dark baking, let's take a look at the differences between baking profiles and how professionals in different industries define them.

Tim Wendelboe, the 2004 world barista cup champion, is now the owner and coffee director of his eponymous coffee shop in Oslo, Norway. Most customers familiar with his coffee describe it as "light" or "Nordic" roasting.

"I no longer talk about light, medium and dark colors," Tim said. " "it depends more on whether it is baked or not. Then, of course, once developed, it can be either a shallow version or a darker version. "

Tim advises the calciner to use tools such as Agtron or ColorTrack, but he also says it is helpful to define the various stages of the baking cycle, especially when the first and second cracks occur. "the very dark roasting means that the coffee has almost lost its identity. You can drink Kenyan coffee or Indonesian coffee and roast them very black. they will taste the same. "

Michael Phillips (Michael Philips) is the Cultural Director of Blue bottle Coffee. He told me that the blue bottle also tried not to use light, medium or dark colors when describing coffee.

[we try not to do this] unless we want to compare two products, for example, coffee An is darker than coffee B. Instead, we use things like color, weight loss and baking duration to establish specifications for a given coffee based on the desired flavor characteristics. "

Danny Wilson (Danny Wilson) is the chief baker of Ona Coffee and has won the Australian Coffee Award twice in the "Good Spirits" championship. He said Ona's baking profile provided a more "purposeful" description. "We classify them according to the final method we are trying to implement. We have filter roasting, espresso roasting and milk-based coffee roasting. "

Danny added that the Ona team first considered the final results and tried to ensure that everything else that happened throughout the supply chain was reflected in the cup.

Before the field of boutique coffee existed, coffee was roasted dark. Coffee companies usually care about tonnage, not quality. Since production and sales are the only priorities, the amount of coffee defects is usually much higher.

Coffee is usually roasted black so that all mung beans (good, bad, and everything in between) are developed to taste the same level. This is a way to ensure consistency and cover up any defects.

This is why there is some stigma around the darker roasts in the third wave of coffee drinkers. Even with high-scoring coffee, many "modern" specialty coffee drinkers look down on dark roasting, which they believe "masks" the origin and innate flavor of coffee.

The general trend seems to be to deep-roast coffee to provide consumers with a specific flavor, product or taste. In most cases, for espresso or milk-based coffee drinks, the coffee gets deeper.

Kyle Ramage is the co-owner and buyer of green coffee in Black and White Coffee Roasters, North Carolina. "when you get into the barbecue, you need a lot of sweetness to make it delicious," he said. If we roast a not-so-sweet coffee very black, it will be too flat. It becomes one-dimensional. "

"for our mixtures, we usually start with the desired flavor and then try to reverse engineer the coffee through the selection and roasting process," Michael said. "

He added that some of Blue Bottle's highest-quality coffee took longer to develop. Blended beers like three Africans or Bella Donovan usually get extra development, but we are proud that these coffees can be made independently. "

Martin Mayorga is the owner and founder of Mayorga Organics. He told me that for Mayorga Organics, thinking about baking properties began on the farm.

"We have enough advanced levels in the supply chain to manage and screen coffee from farms to wet mills to dry mills. We want a kind of coffee with this density and sharpness, which will be able to roast in a heavy dark color.

"sometimes, dark roasting puts too much emphasis on the characteristics of coffee, but you go too far. You need to be able to withstand the quality of dark baking, otherwise you can only taste baking. "

Tim added that, for example, 88 o'clock raw coffee usually tastes better than 84 o'clock raw coffee, whether it is dark or not. "even if it is baked black, the high-quality material will still be a little better than the lower material," he said. "

Danny says he wants the industry to change the way it bakes its appearance. "I hope we get to the point where we don't just talk about light and darkness.

[we should] talk about roasting drinks properly. The baker needs to ask himself, "how can I drink this coffee of origin and turn it into the best result for customers and what they want to drink?" Barbecue is the way you convert information. "

Michael said: "only when I joined Blue Bottle, I was introduced to you, you can use it to handle a higher level of coffee, and still get delicious food." Like anything else, it needs to be exposed to what is done well.

"if you can find it well, bake it well and build its formula, just as we use lighter products, I think you will see some perceptions change."

Kyle believes that the future of the supply chain means that black barbecue will become more common. "I think the reality of climate change will be a part of it. Unless there is a major change in the way we do things in the environment, we will not be able to get these truly vibrant coffees. Every coffee producer I've ever talked to is saying that their world is changing. "it's getting hotter!"

"for them, the climate is changing and there is nothing they can do about it. So unless we make some big changes there, I think you'll see a lot of dark roasted coffee. The delicately filtered roasted coffee that we like and cherish will increase exponentially as the supply decreases. "