Coffee Roast Degree Analysis: Understanding the Roasting Degree of Coffee

introduction

Coffee is a popular drink, and its roasting degree has an important impact on the flavor and taste of coffee. This article will focus on the degree of coffee roasting and explore the impact of different roasting degrees on coffee.

Light Roast

Light roasting means heating the coffee beans to an internal temperature of 180-205°C, at which point a slight oil begins to appear on the surface of the beans. The lightly roasted coffee beans are lighter in color, showing a yellowish brown color. This degree of roasting retains the unique flavor and aroma of the original origin, and has a stronger sour taste.

Medium roast

Medium roasting means processing the coffee beans until the internal temperature reaches between 210-220°C. At this stage, the beans begin to become darker and the oils gradually rise to the surface. Medium heat reduces acidity and increases sweetness and bitterness.

Deep roast

Deep roasting means processing the coffee beans until the internal temperature reaches between 225-230°C. At this point, the beans become very dark, even black, and the oil completely soaks into the surface of the beans. Deep roasted coffee has a strong bitter and caramel flavor, and the acidity almost disappears.

Italian Baking

Italian roasting is a special deep roasting method, also known as French or Spanish roasting. In this method, the coffee beans are processed to an internal temperature of over 240°C. This high temperature treatment produces noticeable oils on the surface of the coffee beans and brings a strong and bitter taste.

Influencing factors

In addition to different levels of fire, other factors also have an impact on the flavor of coffee. For example, the original origin, variety and quality all play an important role in the final result.

in conclusion

Different degrees of heat treatment give coffee different flavors and tastes. Light roasting retains the unique flavor of the original origin, medium roasting increases sweetness and bitterness, and deep roasting brings a strong bitterness and caramel flavor. Italian roasting is an extreme treatment method suitable for people who like strong taste.

References

1. Smith, J. (2018). The Art and Science of Coffee. Cambridge: Royal SOCiety of Chemistry.

2. Johnson, B., & Thompson, C. (2019). Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. New York: Hachette Books.

3. Rao, S., & Spiller, K. (2020). The Professional BArista's Handbook: An Expert Guide to Preparing Espresso and Hand-Crafted Coffee Drinks.

Acknowledgements

The content of this article comes from the above references and other relevant materials, and we would like to express our sincere gratitude.