Medium roast and dark roast: the perfect balance of bean flavor and acidity

Medium roast and dark roast: the perfect balance of bean flavor and acidity

Coffee is one of the most popular drinks in the world, and the roasting process plays a vital role in the flavor and taste of coffee. In coffee roasting, medium roasting and deep roasting are two common processing methods. They each have different characteristics and flavor performance, but they all pursue the perfect balance between bean aroma and acidity.

Medium Roast

Medium roasting means that the coffee beans are processed until the color turns slightly yellow and the oil begins to seep out but no obvious shiny surface is formed. This treatment method usually retains more of the unique flavor of the original origin and makes the coffee have a higher degree of acidity.

During the medium roasting process, the warm and fragrant fruity aroma can be well preserved. These fruity aromas may include citrus, blueberry and other fruity notes, which exude a charming aroma in the cup. At the same time, acidity is also a major feature of medium roasted coffee. Acidity makes the coffee more refreshing and lively, giving people a bright and energetic feeling.

However, medium roasting does not mean light or monotonous. On the contrary, it can show a rich and diverse flavor level. In addition to fruity and sour flavors, it may also have some taste elements such as nuts and chocolate, leaving a long-lasting and pleasant aftertaste in the mouth.

Dark roast

Compared with medium roasting, deep roasting stops processing when the coffee beans are darker in color and have a shiny surface. This treatment usually causes the coffee to lose the unique flavor of its original origin and gives it a stronger and bitter taste.

During the deep roasting process, a large degree of chemical changes occur inside the coffee beans. Due to the high temperature, the oil begins to decompose and produce substances such as benzimidazole, which makes the surface of the coffee beans have a glossy appearance. This treatment method makes the coffee have a rich caramel and chocolate flavor, while the acidity is greatly reduced.

Dark roasted coffees usually have a strong, full-bodied taste. They tend to have a certain degree of bitterness, but they are also more layered. When tasting, you can feel obvious caramel and chocolate flavors, leaving a long-lasting and rich aftertaste.

Perfect balance

Whether it is medium roast or dark roast, the key is to achieve the perfect balance between bean aroma and acidity. Medium roasting achieves this goal by retaining the unique flavor of the original origin and a higher degree of acidity; while dark roasting achieves the same effect by giving the coffee a rich taste and reducing acidity.

For those who like fresh, bright taste and pursue fruity and vibrant experience, medium roast may be more suitable for them. On the other hand, those who prefer rich, full taste and pursue caramel and chocolate flavors tend to prefer dark roast.

Whether it is medium roasted or dark roasted, they all represent different flavors and characteristics of coffee. Choose the coffee that suits your taste, taste its delicacy and richness, and enjoy the wonderful experience that coffee brings.