Coffee bean roasting degree analysis: from light roast to dark roast, understand the roasting method of coffee

The roasting degree of coffee refers to the process of heating the coffee beans to a certain temperature to evaporate the internal moisture, oxidize the oil and form the aroma. According to the degree of roasting, coffee beans can be divided into three levels: light roasting, medium roasting and dark roasting.

Light roasting means heating the coffee beans to a lower temperature, usually around 180°C. This roasting method retains the sourness and floral aroma of the original coffee beans, and makes the taste refreshing and bright. The coffee produced by light roasting usually has a lemon or strawberry-like sour taste, suitable for people who like a fresh taste.

Medium roasting is a degree between light roasting and dark roasting. At medium temperature (about 200-220℃), coffee beans begin to change color and produce more complex and balanced flavors. This roasting method emphasizes sweetness and biscuit-like fragrance, and reduces some acidic characteristics. The coffee produced by medium roasting often has the taste of chocolate, nuts or caramel, which is suitable for people who like a strong taste.

Dark roasting is a method of heating coffee beans to a higher temperature (about 225-230℃). This roasting method allows the oil inside the coffee beans to be completely oxidized, resulting in a dark and shiny appearance. Dark roasted coffee usually has a strong and bitter taste, with some caramel and cocoa flavors. Due to long-term exposure to air at high temperatures, dark roasted coffee often loses its original acidity and fragrant aroma.