Coffee Bean Roasting Grades: A Guide to Quality Identification and Classification

Coffee Bean Roasting Grades: A Guide to Quality Identification and Classification

Coffee is one of the most popular drinks in the world, and the roasting degree of coffee beans plays a vital role in determining the taste and flavor of coffee. In this article, we will introduce the classification and quality identification methods of coffee bean roasting levels.

1. Green Coffee Beans

Green coffee beans are picked in their raw state without any treatment or processing. They usually have a high moisture content and a low density. Since they are not roasted, they do not develop any special flavor or aroma.

2. Light Roast

Light roasting means that the green beans are slightly heated to remove moisture and make them dry. This degree of roasting will turn the color into a light yellow and retain most of the original flavor and aroma.

3. Medium Light RoaST

Medium-light roast is a degree between light roast and medium roast. It makes the coffee beans light brown and produces more aroma and flavor.

4. Medium Roast

Medium roast is the most common roast level for coffee beans, also known as city or American roast. At this level, the coffee beans are dark brown and have a balanced taste of acidity, sweetness, and bitterness.

5. Medium Dark Roast

Medium to deep frying will turn the coffee beans into a darker chocolate color. At this level, the acidity decreases and the bitterness increases. At the same time, some special flavors such as cocoa or nuts will also be produced.

6. Dark Roast

Deep black is the highest level of coffee bean frying. At this stage, the coffee beans become very oily and close to black in color. At this point, the acidity completely disappears, and bitterness and heavy taste become dominant.

7. French Roast

French roasting is the deepest roasting of coffee beans. At this level, the coffee beans are very dark black and have a more obvious oily taste. The taste is extremely rich, with bitterness and caramel flavor as the main characteristics.

Quality Identification and Classification Guide

In addition to judging the roast degree of coffee beans based on color and appearance, there are other ways to evaluate their quality:

• Aroma: Does it smell rich and pleasant?
• Taste: Does it taste smooth, mellow and balanced? Or is it bitter, acidic or heavy?
• Flavour: Are specific flavours discernible, such as nutty, chocolate or fruit?
• Aftertaste: Does the wine leave a lasting, pleasant aftertaste in your mouth after you finish drinking it?

In summary, the roasting level of coffee beans is crucial in determining the taste and flavor of coffee. Different degrees of roasting will bring different aroma, taste and flavor characteristics. Through the quality identification and classification guide, we can better understand and appreciate various types of coffee.