Why does the selection and roasting of coffee beans affect the taste and aroma of coffee?

The taste and aroma of coffee is influenced by a combination of factors, including the choice of coffee beans and the roasting process. These two factors have a significant impact on the final taste of the coffee.

First of all, the choice of coffee beans plays a decisive role in the taste and aroma. Coffee beans of different types, origins and processing methods have different characteristics. For example, Arabica and Robusta are two common coffee varieties, and they have obvious differences in taste. Arabica beans are usually smoother, higher in acidity, and have floral and fruity aromas; while Robusta beans are richer, bitter, and have some nutty or chocolate-like flavors.

Secondly, during the roasting process, temperature, time and roasting method will have an important impact on the taste and aroma. Short-term high-temperature roasting can make the coffee taste lighter and retain the original flavor; while long-term low-temperature fire slowly browning can make the coffee beans taste richer. In addition, the degree of roasting will also affect the taste and aroma. Light roasting usually retains the original flavor of the coffee beans, with high acidity and bright aroma; medium roasting retains some of the original flavor while adding some nutty or chocolate-like flavors; dark roasting makes the coffee beans more bitter, rich in oil, and has a certain degree of caramel.

In short, coffee bean selection and roasting process are one of the most important factors in determining the taste and aroma of coffee. The characteristics of different types, origins and processing methods will directly affect the taste of the coffee in the final cup. Therefore, when choosing to buy or make coffee with the taste and aroma characteristics you like, we should pay attention to these two key factors.