Roasting coffee beans is one of the key steps in making delicious coffee. Different roasting degrees will give coffee different flavors and tastes. Here are some common roasting techniques.
Light roasting is a lighter and more acidic roasting method. In this process, the coffee beans retain most of their original flavor, with a bright and fresh taste. Light roasting is usually suitable for acidic coffee beans, such as Pechoin or Pechoin Mantegna.
Medium roasting is the most common and popular method. During this process, the surface of the coffee beans begins to turn dark brown and produces some oil. This degree can balance the bitter and sweet, rich fragrance, rich layers and smooth taste.
Dark (or full) roasting makes the beans very dark and produces more oils. This produces a strong coffee with less acidity and bitterness, but also with rich caramel, chocolate or nutty flavors. Dark roasting is suitable for people who like a rich taste and strong aroma.
In addition, there is a special roasting method called Italian (or French) roasting. This method completely blackens the coffee beans and produces a lot of oil. Coffee made from Italian roasting is usually used to make espresso, such as Italian espresso, Americano, etc.
In short, different degrees of roasting can bring different flavors and tastes to coffee. Choosing the right degree depends on personal taste preferences and the type of coffee beans used. Whether it is light and fresh or rich and mellow, as long as you master the corresponding techniques, every cup can be a wonderful enjoyment.
