Coffee knowledge revealed: taste the aroma, the secrets of roasting technology and taste

Coffee roasting process

The roasting process of coffee is an important factor affecting the taste and aroma. Different degrees of roasting will make the coffee beans present different characteristics. Generally speaking, the degree of roasting can be divided into three stages: light roasting, medium roasting and deep roasting.

Light roast

Light roasting means that the coffee beans are lightly heated at a relatively low temperature, causing the surface to change color but the interior to retain a high moisture content. This roasting method retains the original acidity and floral aroma of the coffee beans, while also highlighting the characteristics of their original origin. Since it has not been subjected to long-term high-temperature treatment, light roasted coffee usually has a fresh, bright and full taste.

Medium focus

Medium-burned batches are usually roasted at higher temperatures and for longer periods of time to achieve a deeper flavor development. This level of fire will enhance sweetness and reduce acidity, giving the coffee a balanced and smooth taste. Medium-burned beans are darker in color, but still retain some of the original origin characteristics.

Depth of Focus

Deep roasting means that the coffee beans are heated for a long time at high temperature, so that the oil on the surface is released and the color is darker. This degree of roasting will reduce the acidity and give the coffee a strong bitter taste and heavy taste. Deep roasted coffee usually has a strong and strong aroma, but it may mask the unique flavor of the original origin.

Taste the coffee at different levels of fire

To better understand the effect of different degrees of roasting on taste and aroma, we can conduct a tasting experiment and compare coffee beans from the same batch, origin, and similar processing methods (except for the degree of roasting).

Start by tasting the light roasted coffee, and you'll notice it's bright and fresh, with floral notes and fruity acidity. Move on to the medium batch, and you'll notice more sweetness and balance, with less acidity. Finally, taste the dark roasted coffee, and you'll notice it's richly bitter and heavy.

Roasting Degree and Coffee Flavor

Coffee beans roasted at different degrees of fire will bring completely different flavor experiences. Light roasting is usually suitable for people who like fresh and bright taste; medium batches are more suitable for people who pursue a compromise between balance and sweetness; and deep roasting is suitable for people who like a strong bitter taste.

It’s also worth mentioning that roasting degree also has something to do with caffeine content. Darker batches generally result in less caffeine due to being heated at higher temperatures for a longer period of time. So if you’re sensitive to caffeine or want to limit your intake, go for a darker batch.

Conclusion

By understanding the impact of different degrees of roasting on the flavor of coffee beans and conducting tasting experiments to experience these differentiated characteristics, we can better select coffee that suits our personal taste. Whether you like fresh and bright, balanced sweetness or rich bitterness, you can find the roasting degree that suits you.

Finally, coffee beans from different origins and varieties will also show different characteristics during the roasting process, so when choosing coffee, in addition to considering the degree of roasting, you can also try combinations of different origins and varieties to discover more interesting taste experiences.