Coffee roasting degree and taste: a cup of mellow aroma, taste the difference between strong and light

The relationship between coffee roasting degree and taste

Coffee is a popular drink, and its roasting degree directly affects the taste. During the coffee roasting process, different times and temperatures will make the coffee beans present different colors and tastes. This article will explore the effects of different roasting degrees on the taste of coffee.

Light Roast

Light roasting means heating the coffee beans until they just begin to change color and emit the first popping sound. This method retains most of the original flavor, so the lightly roasted coffee has a distinct and clear fruity acidity, floral aroma, and a light and fresh taste like tea.

Shallow frying produces less bitter substances, so it tastes softer and easier to drink. However, since it has not been processed at high temperature for a long time, there may be some compounds in the shallow frying that are not completely decomposed or released, which may cause a messy or stale smell after a long storage time.

Medium Roast

Medium roasting means heating the coffee beans until the color turns light brown and the second crackle is heard. This degree of roasting is generally considered to be the most balanced choice between sourness and bitterness, and is therefore the most popular taste.

After medium-temperature cultivation, a layer of oil will form on the surface of coffee beans, giving the coffee a richer taste and aroma. In addition, due to the long-term high-temperature treatment, some acidic substances will be reduced and converted into sweet substances, making the coffee smoother and softer.

Dark roast

Deep roasting means heating the coffee beans until the color turns dark brown or black and stops heating when the third crack is heard. This degree of wall breaking produces a lot of bitter substances and often masks the original flavor.

Dark roasted coffee has a strong and rich taste, leaving a lasting bitter taste in the mouth. In addition, deep roasting will also make the surface of coffee beans more oily, so coffee usually has a certain greasy feeling. However, due to long-term high temperature treatment, burnt or smoky taste may appear in dark roasting.

Summarize

Different coffee roasting degrees have a significant impact on the taste. Light roasting retains the original flavor and has a fresh, soft taste; medium roasting balances the sourness and bitterness and has a rich aroma; and dark roasting brings a strong, strong bitter taste.

Choosing the degree of coffee roasting that suits your taste is a personal preference, and you can try and adjust it according to your preferences during the tasting process. Whether you are pursuing freshness and lightness or richness and strength, you can find the taste that meets your needs in different degrees of coffee roasting.