Coffee bean roasting color value correspondence table: a new interpretation allows you to easily understand the aroma and taste of coffee!

Coffee bean roasting color value correspondence table: a new interpretation allows you to easily understand the aroma and taste of coffee!

The roasted color value of coffee refers to the degree of color change of coffee beans during the roasting process. Different roasting degrees will give coffee different aromas and tastes. Below we will introduce you to a new interpretation of the coffee bean roasted color value corresponding table to help you more easily understand the characteristics presented at different color levels.

Light Roast

Light roasting means stopping heating the coffee beans when the internal temperature reaches about 180°C. At this point, the coffee beans appear light yellow to light brown, and retain more of the original flavor and acidity.

1. Cinnamon Roast (Cinnamon): This is the lightest and least time-consuming color grade after fire treatment. Cinnamon-style roasting produces a faint or no oily glossy appearance and has very high acidity and original flavor.

2. New England Roast: This grade of coffee beans is slightly darker in color, but still lighter. They show some oily shine and have noticeable acidity and a soft taste.

Medium Roast

Medium roasting means that the coffee beans are processed until the internal temperature reaches about 210°C and then stopped heating. At this point, the coffee beans are medium to dark brown, and retain a certain original flavor while adding some caramel aroma.

1. American Roast: Coffee beans at this level are more uniform in color, with a small amount of oil and light. They usually have a balanced acidity, sweetness and bitterness, and are the choice of many people for daily coffee.

2. City Roast: The coffee beans at this level are slightly darker in color, with more oil on the surface. The taste is richer than American, but still maintains a balance of acidity and sweetness.

Dark Roast

Deep roasting means stopping heating the coffee beans when the internal temperature reaches about 240°C. At this point, the coffee beans appear dark brown to black, and add a strong caramel aroma and bitterness to the original flavor.

1. Full City Roast: The coffee beans of this grade are darker in color, with a noticeable oily sheen on the surface. The taste is richer than medium roast, with a certain degree of bitterness.

2. French Roast: This is the darkest and longest fired color grade. French roasting produces a very dark, greasy appearance with a strong bitter and caramelized flavor.

Conclusion

Through the above interpretation of the characteristics of coffee beans at different color levels, we can better understand the impact of different degrees of roasting on the aroma and taste of coffee. Whether you like the sour original flavor, balanced taste or rich caramel aroma, you can choose the coffee beans that suit your taste according to your preferences.

I hope this newly interpreted coffee bean roasting color value correspondence table can help you better understand coffee and have more fun when tasting coffee!