Coffee roasting: eight stages from light to dark

Light Roast

Light roasting is the initial stage of coffee, also known as "city roasting". At this stage, the coffee beans have a light yellow to dark brown appearance. They are characterized by high acidity and a refreshing taste. Since they are not heated for a long time, the coffee beans retain more of their original flavor and aroma.

Medium light roast

Medium light roast is a stage between light roast and medium roast. At this stage, the coffee beans begin to become darker and some oiliness appears on the surface. Medium light roast brings more sweetness and balance to the coffee while still retaining a certain degree of original flavor.

Medium (American) Red Bao Mashi

American Red Baume is a common degree that many people like. At this stage, the coffee beans become darker and have obvious oil on the surface. At this time, the acidity of the coffee beans decreases, and the bitterness and sweetness increase. Medium roasting is usually used to make American coffee, which has a more balanced taste.

Medium dark roast

Medium-dark roasting is a stage between American Red Baume and French roasting. At this stage, the coffee beans become darker and more shiny. At this point, the acidity of the coffee beans is further reduced, and the bitterness and sweetness are more prominent. Medium-dark roasting is suitable for making rich and layered espresso.

French (European) Blackened

French (European) roast is the darkest stage, at which the beans become very dark and have a lot of oil on the surface. At this point, the beans have almost no acidity and the bitterness is at its highest point. French roast is often used to make extra strong and powerful Italian-style espresso.

More than France

Over French roast is a stage between French roast and dark roast. At this stage, the coffee beans become very dark and have a lot of oil on the surface. At this point, the bitterness of the coffee beans is more prominent, and the acidity almost disappears. Over French roast is suitable for making particularly strong and bitter coffee.

Black (Italy) Burnt

The Black (Italian) roast is the deepest and darkest stage, where the beans become very, very dark and have a lot of oils on the surface. At this point, the beans have almost no acidity and are extremely bitter. The Black (Italian) roast is often used to make particularly rich, strong, and bitter espressos.

All over the city

Citywide is a special level where all cups have the same or similar color and flavor characteristics.

Summarize

Each different degree of roasting brings a different flavor and taste to the coffee. Light roasting retains the original flavor and acidity, medium roasting has a balanced feel, and dark roasting is more intense and bitter. Choosing the degree of coffee that suits your taste is a personal preference, and trying different degrees of coffee can also help us better understand the diversity of coffee.