Coffee Bean Roasting Degree: The Bean-Centric Key Factor

Factors affecting the degree of coffee bean roasting

The roasting degree of coffee beans is one of the key factors that determine the taste and flavor of coffee. Different degrees of roasting will bring different aromas, acidity and bitterness, thus meeting the taste needs of different people. The following will introduce several common roasting degrees of coffee beans and their characteristics.

Light RoaST

Light roasting means that the coffee beans are processed until the surface turns slightly yellow and the inside still retains a lot of moisture. This roasting method retains the most obvious flavor of the original origin, making the acidity higher, the aroma fresh, and the floral and fruity aroma stand out. Since it is not exposed to high temperatures for too long, light roasting can also maintain a certain degree of sweetness and usually has a relatively light and refreshing experience.

Medium Light RoaST

Medium to light is between light and medium color. Processing within this range can balance the original origin flavor and roasted flavor. Some oil will appear on the surface of medium to light coffee beans, but it still retains high acidity and fresh aroma. This degree of roasting is usually suitable for those who want to experience both the original origin characteristics and roasted flavors in the taste.

Medium RoaST

Medium roasting means that the coffee beans are processed until oil begins to appear on the surface and the internal water is basically evaporated. This degree of roasting allows the coffee beans to fully develop a full and balanced flavor, while reducing some of the acidity and increasing the sweetness. Medium roasting is usually more balanced, mellow and slightly bitter, suitable for most people.

Medium Dark Roast

Medium to dark is between medium and dark. Processing within this range can enhance the aroma of the coffee beans themselves and give them more recognizable characteristics. The surface oil of medium to dark coffee beans is more obvious, and the internal moisture is further reduced. This degree of roasting will bring a richer taste, full aroma and a certain degree of bitterness, which is suitable for people who like strong flavor coffee.

Dark Roast

Dark roasting means that the coffee beans are processed until the surface oil is fully released and the internal water is almost completely evaporated. This degree of roasting will cause the coffee beans to lose the characteristics of their original origin, but give them more flavors brought by the roasting process. Dark roasting usually has a rich and strong taste, spicy and chocolate-like aroma, and obvious bitterness. It is suitable for people who like heavy flavors or for making mixed drinks such as lattes.

Summarize

Different degrees of coffee bean roasting can bring completely different flavor experiences. From light to dark, each stage has its own special aroma, acidity and bitterness. Choosing the roasting degree that suits your taste can allow coffee lovers to have more fun when tasting coffee.