Eight types of coffee bean roasting methods

Eight types of coffee bean roasting methods

Coffee is one of the most popular beverages in the world, and the way coffee beans are roasted plays a vital role in determining the taste and flavor of coffee. Coffee beans can be divided into eight different categories based on the degree and method of roasting. This article will introduce these eight categories and explore their impact on the taste and flavor of coffee.

1. Light roast

Light roasting means roasting coffee beans gently at a low temperature, usually below 180°C. This roasting method retains most of the original flavor and acidity of the coffee shop, and makes the coffee have bright, refreshing, floral characteristics. Light roasting is suitable for people who like a light taste and pursue the characteristic flavor of a single origin.

2. Medium-light roast

Medium-light roast is between light roast and medium roast, usually at 200-205°C. This roasting method preserves the full flavor and acidity, while also adding some roasted aroma and sweetness. Medium-light roast is suitable for those who like a balanced taste and pursue a soft flavor.

3. Medium roast

Medium roasting is the most common way to roast coffee beans, usually at 210-220°C. This degree of roasting causes some oil to appear on the surface of the coffee beans and produces a certain degree of bitterness. Medium roasting makes the coffee balanced, full, and rich, which is suitable for most people's taste.

4. Medium-dark roast

Medium-dark roasting is a degree between medium roasting and dark roasting, usually carried out at 225-230°C. This degree of roasting makes the surface of the coffee beans more shiny, and produces a stronger bitterness and reduced acidity. Medium-dark roasting is suitable for people who like a strong taste and pursue a slightly bitter flavor.

5. Deep black (French)

Dark roast is a very deep roasting method, usually carried out at above 240°C. This degree of roasting makes the surface of the coffee beans appear very dark brown or even black, and produces a strong bitter taste and reduced acidity. Dark black is suitable for people who like a strong, bitter taste and pursue a strong flavor.

6. Italian

Italian roasting is a degree between medium-dark roasting and French roasting, usually carried out at 230-235°C. This degree of roasting makes the surface of the coffee beans shiny, and produces a strong bitterness and reduced acidity. Italian roasting is suitable for people who like full, rich taste and pursue a slightly bitter flavor.

7. Spain

Spanish roasting is a very deep and special method, usually carried out at above 245°C. This degree of roasting makes the surface of the coffee beans extremely shiny, and produces a very strong, heavy taste and a very obvious and lasting bitterness. Spain is suitable for people who like a strong, bitter taste and pursue extreme flavor.

8. Re-roasting

Heavy roasting is a very deep and special roasting method, usually carried out at a temperature above 250°C. This degree of roasting makes the surface of the coffee beans very shiny, and produces a very strong, heavy taste and a very obvious and lasting bitterness. Heavy roasting is suitable for people who like a strong, bitter taste and pursue extreme flavor.

In summary, different coffee bean roasting methods will have different degrees of impact on the taste and flavor of coffee. Choosing a roasting method that suits your taste and preference can help us better enjoy the wonderful experience brought by coffee.