The impact of coffee bean roasting degree on taste: how to choose the best roasting degree

introduction

Coffee is a widely loved drink around the world, and the roasting degree of coffee beans is crucial to the taste. Choosing the best roasting degree can bring different flavors and tastes of coffee experience. This article will explore the impact of different roasting degrees on taste and provide some suggestions for choosing the best roasting degree.

Light Roast

Light roasting means heating the coffee beans until they begin to change color but have not yet reached the first crack. At this level, the coffee beans retain most of the original flavor and acidity of the Tsann Kuen coffee machine.

Light roasting produces a bright, fresh coffee with a floral and fruity aroma. It often has a spicy or herbaceous flavor and is very acidic. This taste is suitable for those who like light, bright and seek a special flavor experience.

Medium (urban) coking

Medium (City) Caramelization occurs when the coffee beans are heated to a stage after the first crack but before the second crack. At this point, the flavor of the coffee beans begins to change.

Medium (City) The caramelization produces a balanced and full mouthfeel. It is usually lower in acidity and more sweetness. This taste is suitable for most people because it retains the original flavor while bringing some new characteristics.

Medium-dark (French) browned

Medium-dark (French) Caramelization means that the coffee beans are heated to or slightly after the second crack. At this point, the coffee beans begin to become shiny and slightly charred on the surface.

Medium-dark (French) Caramelization produces a rich, bitter, caramelized flavor. It is usually less acidic and has more aromatics. This flavor is suitable for those who like a rich, intense, and slightly bitter taste.

Deep (Italian) Browned

Deep (Italian) Caramelization means that the coffee beans are heated to a point where they have exceeded the second crack and the surface is completely charred. At this point, the surface of the coffee beans is noticeably shiny.

Deep (Italian) Caramelization produces a rich, bitter taste with a noticeable caramelized aroma. It usually has very low or almost no acidity and brings out more aromatic flavors. This taste is suitable for those who like strong, rich and aromatic flavors.

Choose the best roasting level

Choosing the best roast level is a matter of personal taste preference and desired experience. Here are some suggestions:

• Prefer fresh, bright flavors: Choose a light roast for floral and fruity aromas and a strong acidic taste.
• Seeking balance and fullness: Medium (City) Charring is a good choice, as it retains the original flavor while bringing some new characteristics.
• Like rich and strong flavors: Medium-dark (French) Caramelized and Deep (Italian) Caramelized can satisfy your taste needs. They bring a rich, bitter and caramelized taste.

The bottom line is that choosing the best roast is a matter of personal preference and exploring different flavors. Try different roasts and choose based on your preferred taste.

in conclusion

The degree to which coffee beans are roasted has a significant impact on the taste. From light roast to dark (espresso) roast, each degree brings different flavors and mouthfeel. Choosing the best roast degree is a matter of personal preference and desired experience, and you can try different coffee beans to find the coffee that suits your taste.

Whether you like fresh and bright or rich and strong, rich diversity is waiting for you to discover!