Medium roasted and dark roasted coffee beans: the difference revealed!

Coffee is one of the most popular drinks in the world, and the degree of roasting of coffee beans has an important impact on the taste and flavor of coffee. Medium roast and dark roast are two common roasting methods, which have obvious differences in color, taste and flavor.

First of all, medium roasting means heating the coffee beans to a higher temperature (about 210-220 degrees Celsius) and continuing to heat for a period of time. This process turns the coffee beans into light brown or medium brown and retains a certain degree of sourness. Medium roasted coffee beans usually have higher acidity, a clear and bright taste, and a floral and fruity aroma. This type is suitable for people who like a fresh taste and soft aroma.

In contrast, deep roasting requires longer heating (about 230-240 degrees Celsius), which turns the coffee beans dark brown or even black and produces more oil. Due to the chemical reactions that occur during high-temperature processing, deep roasted coffee beans usually have lower acidity and bitterness, and have a rich caramel, chocolate or roasted nut aroma. This type is suitable for people who like a rich taste and strong aroma.

In addition to the differences in color, taste and flavor, medium roasting and dark roasting also differ in caffeine content. Because some caffeine is broken down during high-temperature processing, dark roasted coffee beans usually contain less caffeine. Medium roasting, on the other hand, retains more caffeine.

In summary, medium roasting and deep roasting are two different styles of coffee bean processing. Medium roasting produces a fresh and bright taste with high acidity and rich floral and fruity aroma, while deep roasting creates a special rich atmosphere with rich oil, prominent bitterness, and an emphasis on chocolate or nuts.