Dark and light roasting of coffee beans: the difference in taste

The effect of coffee bean roasting degree on taste

Coffee is one of the most popular drinks in the world, and the degree of roasting of coffee beans has an important impact on its taste and flavor. From light roasting to dark roasting, each stage brings different characteristics and experiences. This article will explore the taste differences of coffee beans at different roasting degrees.

Light roast: fresh acidity and fragrant aroma

Light roasting means that the coffee beans are processed to an internal temperature of about 180°C, at which point a slight layer of oil remains on the surface of the beans. At this level, the coffee beans retain their original flavor and have a higher acidity.

When poured into the cup, light roasted coffee exudes a bright and fresh aroma. It often has a refreshing and pleasant taste of fruits and flowers such as citrus, lemon or herbs.

Since they are not roasted for a long time, lightly roasted coffee beans have a relatively high caffeine content, which makes them somewhat refreshing, but they may also have a bitter taste.

Medium roast: balanced taste and rich flavor

Medium roasting means that the coffee beans are processed until the internal temperature reaches about 210°C. At this stage, oil begins to appear on the surface of the beans and gradually turns dark brown.

Medium roasted coffee beans have a more balanced and rich taste. They are usually lower in acidity and sweeter, with some flavors such as chocolate, nuts or vanilla.

Due to the longer roasting time, medium roasted coffee beans contain less caffeine than light roasted ones. This makes them a popular choice for many people who want to enjoy the rich flavor without overstimulating the nervous system.

Deep fried: rich bitterness and cocoa flavor

Deep frying means processing the coffee beans until the internal temperature reaches above 240°C. At this stage, the oil on the surface of the beans is fully released, showing a dark black color.

Dark roasted coffee beans have a strong bitter and cocoa flavor. They are usually lower in acidity and sweeter, with some caramel, chocolate, or wood flavors.

Because they are heated for a long time, dark roasted coffee beans are relatively low in caffeine, making them a good choice for people who like a strong taste and less bitter flavor.

in conclusion

Different degrees of roasting bring rich and varied taste and flavor characteristics to coffee. The fresh acidity and fragrant aroma of light roasting are suitable for people who like bright taste and fresh and pleasant aroma; the balanced taste and rich flavor of medium roasting are suitable for tasters who pursue balance without losing the sense of hierarchy; and the deep roasting brings rich bitterness and cocoa flavor, which is suitable for people who like rich taste and bitter flavor.

No matter what type of coffee lover you are, choosing the roasting degree that suits your taste will give you a more satisfying tasting experience.