Coffee bean roasting degree comparison: fresh, medium roasted, strong aroma, taste changes are obvious at a glance

Coffee bean roasting degree comparison: fresh, medium roasted, strong aroma, taste changes are obvious at a glance

Coffee is a must-have drink for many people every morning, and the taste and mouthfeel of coffee are closely related to its roasting degree. Different degrees of roasting will bring different flavor characteristics, among which fresh medium roasted strong aroma has become the goal pursued by many coffee lovers. This article will explore the characteristics of coffee beans at different roasting degrees and analyze their impact on taste and taste.

1. Light roast

Light roasting means that the coffee beans are gently heated at a low temperature, causing the surface to change color slightly. This degree of roasting retains most of the original flavor and aroma, making light roasted coffee light, bright and with a certain acidic nature. Because it is not subjected to long-term high temperature treatment, light roasted coffee usually has a higher content of vitamin C and other antioxidants.

However, at a light roasting level, there is still some moisture inside the coffee beans, which may cause more bubbles and expansion during the brewing process. In addition, light roasted coffee usually has a higher acidity and bitterness, which is not suitable for people who like a softer taste and rich sweetness.

2. Medium roast

Medium roasting means heating the coffee beans at an appropriate temperature until the surface changes color slightly and the inside is completely dry. This degree of roasting forms a light layer of oil on the surface of the coffee beans and releases more complex and deep aromas.

Medium roasted coffee usually has lower acidity and bitterness, while retaining a certain amount of original flavor. They often have characteristics such as nuts, chocolate or rich floral aromas, and can give people a warm, comfortable, balanced and lasting taste experience when tasting.

3. Dark roast

Dark roasting means heating the coffee beans at high temperature until the surface oil is fully released, presenting a dark or even black appearance. This degree of roasting causes more chemical changes inside the coffee beans, making their flavor richer and fuller.

Dark roasted coffee usually has lower acidity and bitterness, with obvious caramel or chocolate aroma. They tend to have a strong, sweet and layered taste, giving people a strong and lasting taste enjoyment when tasting.

4. Fresh, medium-roasted, rich aroma

Fresh medium roasted aroma means that the coffee beans are medium roasted at an appropriate temperature and used within the optimal time. This degree of roasting not only retains the original flavor and fragrance, but also allows the coffee beans to fully develop complex and rich flavor characteristics.

Fresh medium roasted aromatic coffees usually have moderate acidity and bitterness, with a distinct but not overpowering aroma. They tend to have a balanced, refreshing and layered taste, giving people a delicate and lasting enjoyment when tasting.

in conclusion

Coffee beans show their own unique flavor characteristics at different roasting degrees, from light roasting to dark roasting, each degree has its own unique features. However, fresh medium roasted strong aroma coffee is a compromise choice, which not only retains the original flavor and fragrance, but also develops complex and rich flavor characteristics. This makes fresh medium roasted strong aroma the goal pursued by many coffee lovers.

Whether you like a light and bright taste or a rich and full taste, it is important to choose coffee beans that suit your taste. By analyzing the characteristics of coffee beans at different degrees of roasting and their impact on taste and taste, we can better understand and select the coffee that best suits our taste.