Coffee bean roasting degree: explore the ultimate way to achieve mellow and rich aroma!

Coffee is one of the most popular drinks in the world, and the degree of roasting of coffee beans plays a vital role in determining the taste and flavor of coffee. Different degrees of roasting will bring different aromas and tastes. Let us explore the ultimate way of mellowness and richness together!

First, light roasting means heating the coffee beans until the first crack is reached and then stopped. This roasting method retains the original acidity and fresh taste of the coffee beans, and has a bright, floral and fruity aroma. Light roasting is usually suitable for single-origin coffees, such as those from Kenya or Ethiopia.

Secondly, medium roast means heating the coffee beans until the second crack is stopped. This degree of roasting produces more characteristics such as dark chocolate, nuts and slight sweetness. Medium roast can balance the difference between the original flavor and the fresh fruit or nut flavor.

Next, a medium-dark roast is when the beans are heated until the second crack. This level of roasting produces rich chocolate and nutty flavors while retaining some acidity. Medium-dark roasts are often used in coffee drinks such as lattes or cappuccinos.

Finally, dark roasts are roasted until the beans are heated just before the third crack. This level of roasting creates a rich, powerful taste and bitterness, and reduces the original flavor and acidity. Dark roasts are often used for espresso.

In short, different degrees of coffee bean roasting will bring different taste and aroma characteristics. Choosing the right coffee beans can be determined based on personal preference and the specific type of drink you are making. Whether you prefer fresh and bright or rich and bitter, there is an ultimate way to suit your taste!