The basic principles and process of coffee bean roasting

Coffee bean roasting is the process of treating raw coffee beans with heat to change their chemical and physical properties to develop flavor. During the roasting process, coffee beans undergo a color change from green to dark brown, accompanied by a complex flavor evolution. The roasting temperature and time directly affect the flavor and aroma of coffee beans, and are key factors affecting the final taste of coffee.

Depending on the degree of roasting, coffee beans can be divided into light, medium and dark roasting. Lightly roasted beans retain more original acidity and fruity aroma, suitable for drinkers who like refreshing flavors. Medium roasting balances acidity and sweetness, providing a more complex flavor layer. Dark roasting gives coffee beans a strong caramelized and smoky flavor, suitable for people who like a strong taste.

During the roasting process, the inside and outside of the coffee beans will undergo drastic changes. At the beginning of heating, the internal moisture of the beans begins to evaporate, producing gas, causing the beans to swell. As the temperature rises, the beans begin to undergo chemical reactions, including the Maillard reaction and caramelization reaction, which produce the flavor and

Medium roasted balanced flavor and depth

Medium roasted coffee beans are favored for their unique balanced taste. This degree of roasting can produce complex flavor levels in coffee beans, retaining the bright acidity of light roasting and incorporating the rich flavor of dark roasting. The aroma of medium roasted beans usually includes a variety of notes such as nuts, caramel and chocolate, providing a rich and balanced taste experience.

During the medium roasting process, the flavor of the coffee beans is significantly enhanced. Compared with light roasting, medium roasting can reduce the sharp acidity and replace it with a mellow sweetness and rich taste. This balance makes the flavor of the coffee complex but not too strong, suitable for drinkers with various taste preferences.

The diverse flavor profile of medium roasted coffee beans can provide a variety of drinking experiences. For example, some medium roasted coffee beans may exhibit deep caramel and nutty flavors, while others may have light fruity and vanilla notes.

Deep roasted flavor and taste changes

Deep roasted coffee beans are treated with high temperatures for a long time to develop strong flavor characteristics. This degree of roasting causes the sugar in the coffee beans to undergo a significant caramelization reaction, giving the coffee a deep caramel and chocolate flavor. In addition, deep roasting also brings a unique smoky flavor and a slight bitterness, making the taste of the coffee more intense and complex.

During the deep roasting process, the natural acidity of the coffee beans is greatly weakened, and instead a full-bodied taste is revealed. The sweetness generated by the caramelization reaction is combined with the smoky flavor, adding a strong flavor layer to the coffee. This flavor profile is usually suitable for drinkers who like a strong taste and a balance of bittersweet.

In dark roasted coffee, you will find more roasted and charred flavors, and these flavor changes often leave a lingering aftertaste in the mouth. Although the taste of dark roasting is stronger, its complex aroma and taste are still worth savoring.