Coffee bean roasting degree: exploring the secret of taste

The relationship between coffee bean roasting degree and taste

As a popular beverage, the taste of coffee is one of the important factors that influence consumers' choices. The degree of roasting of coffee beans directly determines the flavor and taste of coffee. In this article, we will explore the impact of different roasting degrees on the taste of coffee.

Light roast: fresh acidity and floral aroma

Light roasting means heating the coffee beans to an internal temperature of 180-205°C, at which point the surface of the beans will be slightly shiny. Light roasting usually retains the original flavor and characteristics, and has a distinct acidity and floral aroma.

Lightly roasted coffee beans are bright yellow in color, larger in size and less dense. This treatment can highlight the special flavors of a single origin or a specific variety, such as Patrón and Yirgacheffe.

Medium/Urban Fire: Balance and Sweetness

Medium roast, also known as urban roast, is when the beans are heated to an internal temperature of 210-220° C. This level of roasting can increase the sweetness and balance of the coffee while retaining a certain acidity.

The coffee beans after medium roasting are brown in color with a small amount of oil on the surface. This treatment method is often used to make rich and balanced espresso or mixed drinks such as latte.

Deep/French/Heavy: Rich and Bitter

Deep roasting, also known as French or heavy roasting, means heating the coffee beans to an internal temperature of 225-230°C. This degree of roasting produces a lot of oil on the surface of the coffee beans, and the flavor tends to be more bitter and strong.

Deep roasted coffee beans are very dark in color, smaller and denser in size. This treatment is often used to make espresso coffee, which has a strong caramel and bitter chocolate flavor.

Comprehensive baking: rich and diverse taste

In addition to the three common roasting degrees mentioned above, there are also some special processing methods. For example, mixing beans of different roasting degrees, or heating at different temperatures in the same batch, etc. This comprehensive processing method can make the coffee beans have a richer and more diverse taste.

After comprehensive roasting, coffee beans may have characteristics such as sourness, sweetness and bitterness at the same time, and the flavor is complex and balanced. This processing method is often used to make hand-brewed coffee or drip coffee to show the characteristics of various origins and varieties.

Conclusion

By exploring the relationship between different roasting degrees and taste, we can find that each degree gives coffee beans different flavors and characteristics. Whether you are pursuing a fresh floral aroma or a rich bitterness, you can choose the roasting degree of coffee beans that suits your taste according to your preferences.

Finally, I hope this article can help readers better understand the relationship between the degree of coffee bean roasting and the taste, and provide some reference and inspiration when choosing coffee.