Coffee bean roasting degree: the difference between light roast, medium roast and dark roast

The difference between light roast, medium roast and dark roast

The degree of roasting of coffee beans has an important influence on the taste and flavor of coffee. Common roasting degrees include light roasting, medium roasting and dark roasting. Each roasting degree has its own characteristics and suitable occasions. The following will introduce these three different degrees of roasting in detail.

Light roast

Light roasting means stopping heating when the internal temperature of the coffee beans reaches about 180°C. At this time, the surface color of the beans is yellow-brown, and the internal water content is still high. Because it has not been treated with high temperature for a long time, light roasted coffee has a high acidity, a fresh taste, and a bright and fragrant aroma.

Since drinking coffee can fully reflect the characteristics of the origin and the subtle differences between different varieties, many specialty coffees are made with light fire. For example, single-origin specialty coffees such as Perry Island or Kenya AA grade are usually processed with relatively gentle fire.

Medium Roast

Medium roasting means stopping heating when the internal temperature of the coffee beans reaches about 200°C, at which time the surface of the beans presents a darker brown color. Compared with light roasting, medium roasted coffee beans are fuller and have a more mellow taste.

Since medium roast has both acidity and bitterness, it is suitable for making coffee with milk or other seasonings such as latte and cappuccino. For example, espresso is usually made with medium roast.

Dark roast

Deep roasting means stopping heating when the internal temperature of the coffee beans reaches about 230°C, at which point the surface of the beans appears very dark black. After a long period of high temperature treatment, the internal moisture of the coffee beans is almost completely lost, and a large amount of bitter substances are produced.

Because dark roasting brings a stronger bitterness and low acidity, the taste is more intense and heavy. This type of coffee is suitable for pairing with chocolate or as a dessert after-meal drink. For example, French roasted coffee is usually made with dark roasting.

Summarize

Light roast, medium roast and dark roast are three different degrees of coffee bean roasting. Light roast has a high acidity and bright aroma, suitable for showing the characteristics of the origin; medium roast has both acidity and bitterness, suitable for adding milk or other seasonings; dark roast brings a strong bitterness and a heavy taste, suitable for dessert or after dessert. Choosing coffee beans of different degrees can be determined according to personal taste preferences and the need to match food.

Whether it is light roast, medium roast or dark roast, each one has its own special features, and you can find your favorite cup of coffee for different occasions.