3 different roasting methods for coffee beans, 8 completely different flavors

Coffee Bean Roasting Tips

Even the same coffee beans can have very different flavors or aromas through different roasting styles.

In order to brew a delicious cup of coffee, it is extremely important to understand the impact of roasting on coffee.

As the degree of roasting increases, the taste of coffee beans gradually changes from sour to bitter. The following introduces the 8 general roasting levels.

Light roasting stage

Light Roast

The texture of coffee beans will deteriorate after being heated. As the deterioration progresses, the taste and aroma will change. Lightly roasted coffee beans are at the cinnamon stage, with a light yellow color. The beans are characterized by a stronger sour taste and a lighter bitter taste.

Representative origins of light roasts:

Although coffee beans from Cuba, Tanzania, and Haiti are lightly roasted, they are not used to make coffee. Most of them are only roasted experimentally.

1. Light baking

The sour taste is very obvious, which is the so-called light roasting, and the aroma is relatively light. In addition to the strong sour taste, there is almost no richness and bitterness that are unique to coffee.

2. Cinnamon Baking

Mainly used for trial baking, it is named because its color and taste are similar to cinnamon. This grade is the lightest roasting degree and is usually used for trial baking and is not suitable for drinking.

Medium roasting stage

Medium Roast

From medium roasting to city roasting, it is called medium roasting. As the roasting degree increases, the color of the coffee beans will also change from chestnut to darker brown. In the light roasting stage, it presents a strong sour taste. After deepening the roasting degree, the bitter taste will slowly emerge, allowing people to taste the balance of sourness and bitterness.

Representative origins of medium roast:

Ethiopia, Guatemala, Costa Rica, Colombia, Cuba, Tanzania, Haiti, Brazil, Jamaica.

3. Medium roast

Smooth acidity, when roasted to medium, the coffee beans turn chestnut. The taste is quite soft, but on the other hand, it has a clear acidity, which is very suitable as a single origin coffee.

4. Highly roasted

The harmonious state of sourness and bitterness, medium roasting is dark brown. The balance between sourness and bitterness is just right, and it is easy to show its own characteristics.

5. City Baking

It has a bitter and rich taste, and medium roasting is dark brown. The sour taste disappears and the bitterness is also low. Many people like urban roasting, and it is also in high demand in homes and cafes.

Dark roasting stage

Deep Roast

When the coffee beans are roasted from dark city to Italian style, they are not only close to black, but also have shiny oil on the surface. As the degree of roasting increases, the elegant bitterness becomes stronger, the acidity decreases relatively, and the brewed coffee has clear layers and a refreshing taste.

Representative origins of deep roasted coffee:

India, Kenya, Brazil, Indonesia (Mandheling), Papua New Guinea, Bolivia, etc.

6. Deep City Baking

Also suitable for iced coffee, slightly darker roasted, with a dark chocolate color. Not sour but slightly bitter. Often used for brewing iced coffee or espresso.

7. French Baking

Used for latte, the coffee beans are dark in color, with a little oil on the surface. They have a strong bitter taste and are best suited for making latte that is mixed with milk.

8. Italian Baking

Very suitable for espresso, the darkest roast, almost black, with oil on the surface. The strong aroma it exudes is intoxicating, but also very bitter.