Which is more fragrant, medium roast or dark roast?

Roasting is an important part of coffee bean processing. Different degrees of roasting will bring different flavor characteristics to coffee. Medium roasting and deep roasting are two common roasting degrees, which differ in the degree of aroma.

First of all, medium roasting is generally considered to be more suitable for showing the flavor of coffee beans themselves. During the medium roasting process, the surface of the coffee beans will turn light brown and retain a certain amount of oil. This slight oil retention makes the medium roasted coffee have a soft and balanced taste, and can better reflect the influence of factors such as the original origin, variety and soil on the flavor.

In contrast, deep roasting seeks a richer, stronger taste. During the deep roasting process, the surface of the coffee beans becomes very black and the oil is fully released. This results in a dark and bitter taste, which may also be considered more "rich" in the eyes of some people. However, deep roasting also masks the original flavor of the coffee beans, so the characteristics of the origin and variety cannot be fully displayed.

Generally speaking, both medium roasting and dark roasting have their own unique features. Medium roasting focuses more on preserving the flavor of the coffee beans themselves, making the taste soft and balanced; while dark roasting pursues a strong and bitter taste. The degree of roasting you choose depends on your personal taste preference and the demand for the original flavor and richness of the coffee beans.

It should be noted that when choosing the coffee that suits your taste, you should also consider that different origins, varieties, and processing methods may lead to differences in the flavor of coffee after different degrees of roasting. Therefore, when buying or tasting coffee, you can try different degrees of roasting and choose according to your personal preferences.