A Guide to Brewing Coffee: Methods, Roast Levels, and How to Choose the Perfect Cup
- Marzena Lukasiewicz
- 23 hours ago
- 4 min read
Coffee is more than a drink - it’s a ritual. The brewing method you choose and the roast you prefer shape the flavor, aroma, and overall experience in your cup.
Let’s explore the world of brewing methods, roast types, and how to choose the right combination for your perfect cup.
Brewing Methods: How You Brew Shapes What You Taste
1. Pour-Over (V60, Chemex, Kalita)
A clean, bright, aromatic cup. Pour-over highlights clarity and acidity, making it perfect for:
Light and light-medium roasts
Coffees with fruity, floral, or citrus notes
Single-origin beans
If you love tasting the nuanced flavors of specialty coffee, pour-over is your best friend.
2. French Press
Rich, full-bodied, and immersive. The French Press keeps natural oils in the cup, creating a heavier mouthfeel. Best for:
Medium and medium-dark roasts
Coffees with chocolatey, nutty, or earthy notes
Anyone who prefers smooth, round, warm flavors
3. Espresso Machine
Concentrated, intense, and aromatic. Espresso pulls complex flavors in seconds, making roast level crucial. Ideal for:
Medium-dark to dark roasts
Beans with caramel, spice, cocoa, or malt notes
Milk-based drinks like lattes, cappuccinos, and cortados
Some medium roasts also shine as espresso - especially ones with balanced sweetness and acidity.
4. Aeropress
Versatile, portable, and perfect for experimentation. Aeropress can brew clean or full-bodied depending on technique. Great for:
Light roasts (inverted method for more sweetness)
Medium roasts (for balanced everyday brewing)
Travelers, commuters, and anyone who loves “hands-on” coffee
5. Drip Coffee Maker
Classic, simple, and consistent. Ideal for daily coffee lovers who want a dependable cup with little effort. Works best with:
Medium roasts
Medium-dark roasts
Blends crafted for smoothness and balance
6. Cold Brew
Smooth, refreshing, low acidity. Cold brewing extracts sweetness while muting bitterness.
Perfect for:
Medium or dark roasts
Coffees with chocolate, caramel, or nutty notes
Iced coffee fansity.
Roast Levels: From Light to Dark - What’s the Difference?
Coffee roasting is an art. Temperature, timing, airflow, and development all change how beans taste. Here’s a simple guide to understanding roast levels:
Light Roast
Flavor: Bright, fruity, citrusy, floral
Acidity: High
Body: Light
Best brewed as: Pour-over, Aeropress, drip
Light roasts preserve the natural flavors of the bean - especially ideal for high-altitude organic specialty coffee like Brew Line.
Light-Medium Roast
Flavor: Balanced with fruit and sweetness
Acidity: Medium
Body: Light-medium
Best for: Pour-over, Aeropress, drip, French Press
This roast keeps the character of the bean but softens the sharp acidity.
Medium Roast
Flavor: Chocolate, caramel, nuts, sweetness
Acidity: Mild
Body: Medium
Best brewed as: Drip, French Press, Aeropress, espresso
Medium roasts are the most versatile - crowd-pleasing and full of comforting flavor.
Medium-Dark Roast
Flavor: Hazelnut, cocoa, malt, deeper sweetness
Acidity: Low
Body: Full
Best brewed as: Espresso, French Press, cold brew
This roast brings out richness and warmth - perfect for bold, syrupy espresso shots or cozy morning brews.
Dark Roast
Flavor: Smoky, bold, deep chocolate, toasted caramel
Acidity: Very low
Body: Heavy
Best for: Espresso, cold brew
Dark roasts offer intensity and robustness, ideal for lovers of strong, classic coffee.
How Roasting Works: From Green Bean to Aromatic Cup
Coffee roasting is a transformation in three key phases:
1. Drying Phase
Beans lose moisture and begin turning yellow. No visible roasting yet, but the foundation is set.
2. Maillard Reaction
Sugars and amino acids react, creating:
Caramel, nut, and chocolate notes
The browning color
Complex aromas
This stage heavily influences medium and medium-dark roasts.
3. Development (First Crack → Darker Profiles)
Beans crack as gases expand, it's a sign that roasting has reached the critical flavor stage.
Longer development = deeper, bolder flavors
Shorter development = brighter, more complex flavors
Light roasts finish shortly after first crack
Medium roasts stay a bit longer
Dark roasts go past second crack
Roasting coffee is both an art and a science - a transformative journey that turns raw green beans into the aromatic, flavorful coffee we love. Each stage plays a crucial role: the drying phase prepares the beans, the Maillard reaction develops sweetness and complexity, and the development phase shapes the final flavor profile, whether bright and citrusy or rich and chocolatey.
The length and intensity of the roast determine everything: aroma, acidity, body, sweetness, and character. Light roasts highlight natural fruit and floral notes, medium roasts offer balance and smooth sweetness, while dark roasts bring depth, boldness, and a velvety finish.
Roasting isn’t just a technique - it’s the craft of creating flavor, and unlocking the full potential of each coffee - bringing out its best qualities with accuracy and intention.
Brew Line Coffee: Crafted for Every Brew Method
Every Brew Line roast is designed with purpose - inspired by Chicago’s intersections and roasted locally for peak freshness.
State & Lake (Dark Roast) → bold and smooth for espresso or cold brew
Michigan & Wacker (Light Roast) → ideal for clean, bright brews
Milwaukee & Damen (Medium-Dark Roast) → exceptional as espresso
Clark &Diversey (Medium Roast) → perfect for everyday drip or pour-over
Whether you brew slow on a Sunday morning or rush out with a quick espresso shot, Brew Line Coffee brings Chicago’s spirit to your cup - A City in Every Sip.
If you're ready to taste the difference, explore our organic, locally-roasted Chicago blends at:
