Coffee bean roasting degree: from light to dark, understand the charm of different roasting degrees

The roasting degree of coffee beans is caffee, which refers to the degree to which the color and taste of coffee beans change during the roasting process. From light to dark, different roasting degrees bring different charms. Below we will introduce three common roasting degrees.

Light roasting means that the surface of the coffee beans is light yellow to light brown. This roasting method retains the original acidity and floral aroma of the coffee beans. Due to the low temperature, the coffee beans still retain a certain amount of moisture, so the taste is relatively refreshing and light, and has a bright and complex fruity taste. This light roasting is suitable for people who like to taste the original flavor and pursue a personalized taste experience.

Medium RoaST is a medium-heavy or medium-deep roast that is processed slightly at high temperature. After a proper amount of processing, it produces a suitable tea aroma and a faint sweet blueberry aroma with herbal citrus and cocoa essential oil aroma. The surface of the coffee beans at this roasting level is medium to dark brown. Medium roasting retains some acidity and floral aroma, while also bringing some caramel and chocolate sweetness. The taste is rich, balanced, and has a smooth texture. This medium roasting is suitable for most people's tastes.

Deep roasting means that the surface of coffee beans becomes very black after being treated with high temperature, with almost no original color. In this process, the moisture inside the coffee beans is completely evaporated, and a layer of oil is formed on the surface of the beans. Deep roasting brings a strong and strong bitter and carbonized flavor, while also reducing the acidity and floral aroma. The taste is rich and full, with a clear bitter and sweet contrast. This deep roast is suitable for people who like a strong taste and pursue a special style and experience.