Coffee bean roasting degree comparison chart: a comprehensive understanding of the different roasting levels of coffee beans

Coffee bean roasting degree comparison chart: a comprehensive understanding of the different roasting levels of coffee beans

Coffee is one of the most popular beverages in the world, and the degree of roasting of coffee beans directly affects the taste and flavor. In this article, we will take a deep look at the effects of different roasting levels on coffee beans.

Light roast

Light roasting means processing coffee beans until the internal temperature reaches about 180°C and then stopping the process. This method is usually used for high-quality coffee from special origins or rare varieties. Light roasting can retain the flavor of the original origin, making the taste fresh, acidic, and with some floral and fruity aromas.

However, since there is no deeper processing, the coffee obtained by light roasting will have more beverage characteristics, and may be slightly crispy or low in fat in taste.

Medium Depth (Urban) Level

Medium-dark roasting means that the coffee beans are processed until the internal temperature reaches about 205°C and the processing is stopped. This roasting level is often called "city" roasting and is the most common way to process coffee beans.

Medium-dark roasting can retain some of the original flavor of the origin while adding some deeper flavor characteristics. The taste will be richer, relatively low in acidity, and have some chocolate and nutty aromas.

Medium to Deep (French)

Medium to dark (French) levels refer to the coffee beans being processed until the internal temperature reaches about 225°C and the processing is stopped. This roast level is often referred to as a "French" roast and is characterized by a darker color and higher oil content.

Medium to dark coffees have a rich, full body, with the acidity almost completely gone, replaced by bittersweet and cocoa notes. However, too much processing at this stage may result in a bitter or burnt taste.

Deep to Very Deep (Italian) Levels

Dark to Extra Dark (Espresso) levels are when the beans are processed until the internal temperature reaches over 240°C and the process is stopped. This roast level is often referred to as an "Espresso" roast and is characterized by a very dark color and a high oil content.

At this stage, the sour taste of the coffee beans has completely disappeared, replaced by a bitter and strong taste. At the same time, some roasted or woody aromas may appear in the coffee. However, too much processing in extreme cases may result in a bitter and unpleasant taste.

Summarize

Understanding the effects of different roasting levels on the flavor and taste of coffee beans is very important for choosing coffee that suits your taste. Whether you like a fresh and bright or a rich and full taste, you can choose the right degree of roasting according to your preference.