Coffee bean roasting degree: from light roast to dark roast, learn the secrets of different flavors!

The roasting degree of coffee beans is one of the important factors that determine the flavor of coffee. From light roasting to dark roasting, each stage will bring different flavor characteristics. Let's explore these secrets together!

Light roast refers to roasting the coffee beans until they just start to change color. At this stage, the coffee beans retain the most of their original acidity and fruity aroma. Light roasted coffees usually have bright, refreshing and floral aromas, with higher acidity and a lighter taste. They are often described as having fruity and floral aromas such as lemon, strawberry or jasmine.

Medium roast is a stage between light roast and dark roast. At this stage, the coffee beans begin to become more evenly brown and the surface begins to show oiliness. With medium roast, the acidity gradually decreases, while the sweetness and bitterness increase. This type of coffee is usually characterized by a balanced, rounded and smooth taste, with notes of chocolate, nuts or caramel.

Dark roast refers to roasting coffee beans to a darker degree, usually resulting in an oily sheen on the surface of the beans. At this stage, the acidity of the coffee beans is almost completely gone, while the bitterness and caramelization increase. Dark roasted coffees usually have a rich, intense and bittersweet taste. They are often described as having complex and rich flavors such as cocoa, roasted wood or spices.

In short, different roasting degrees bring different flavor characteristics of coffee. When choosing a coffee that suits your taste preferences, you can consider the acidity, sweetness and bitterness levels you like, as well as whether you like it bright and refreshing or rich and strong. At the same time, you should also pay attention to the differences that may exist between each style and different varieties or origins, and try to find your favorite combination!