Coffee bean roasting degree levels: a comprehensive analysis of different degrees of roasting to make you a coffee expert!

Coffee bean roasting degree levels: a comprehensive analysis of different degrees of roasting to make you a coffee expert!

The roasting degree of coffee refers to the degree to which the raw beans are roasted after being treated for a certain period of time and temperature. Different degrees of roasting will give the coffee different flavors and tastes. In this article, we will comprehensively analyze the various degrees of roasting to help you become a true coffee expert.

Light RoaST

Light roasting means that the green beans are processed until they are just fully developed and the first popping sound begins to appear. At this level, the surface of the beans still retains a lot of oil, and the color is light yellow or light brown.

The coffee produced by light roasting has a bright and clear acidity, floral and fruity aroma. Since it has not been processed at high temperature for a long time, it retains the unique flavor of the original origin.

Medium Light Roast

Medium to light roasting means that the green beans are processed for a while until the color of the beans turns light brown. At this level, the oil on the surface of the coffee beans begins to disappear.

The coffee produced by medium to light roasting has a more balanced acidity and sweetness. The aroma is richer than that of light roasting, but it still retains the unique flavor of the original origin.

Medium Roast

Medium roasting means that the green beans are processed for a period of time until the color turns brown. At this time, the oil on the surface of the coffee beans is further lost and a small and uniform oil sheen begins to form.

The coffee produced by medium roasting has a more balanced and rounded taste. The acidity is weakened compared to the first two levels, and some chocolate, nuts or caramel aromas are added.

Medium Dark Roast

Medium-dark roasting means that the green beans are further processed until the color turns dark brown and the oil on the surface of the coffee beans is further lost.

The coffee produced by medium-dark roasting has a richer and fuller taste. The acidity almost disappears completely, replaced by a bittersweet flavor with caramel or chocolate aroma.

Dark Roast

Deep roasting means processing the green beans until the color becomes very dark brown, even close to black. At this point, a distinct and uniform oily sheen is formed on the surface of the coffee beans.

Dark roasted coffee has a rich, strong and bitter taste. The acidity is almost completely gone, while some roasted wood or carbonized aroma is added.

Summarize

Different degrees of roasting bring different flavors and tastes to coffee. From light to dark, each degree shows different levels and characteristics. Choosing the roasting degree that suits your taste will allow you to enjoy the coffee that best suits your preferences.

I hope that through the analysis in this article, you can better understand the roasting level of coffee beans and become a true expert who knows how to appreciate and taste coffee!