Exploring the Impact of Roasting on Coffee Flavor

A study published in Scientific Reports explores how different roasting levels affect caffeine content and extraction yield in coffee. Led by Dr. Zachary R. Lindsey, the research found that light and medium roasts generally have higher caffeine content than dark roasts due to caffeine loss during roasting. The study used Ethiopian coffee and the AeroPress brewing method to analyze 30 unique combinations of roast and brew times. The findings challenge previous assumptions about caffeine stability during roasting and suggest that medium roasts offer the highest caffeine content.