How to judge the roast degree of coffee beans

The degree of roasting of coffee beans is one of the important factors that affect the taste and flavor of coffee. Different degrees of roasting will give coffee beans different colors, smells and tastes. For coffee lovers, it is very important to know how to judge the degree of roasting of coffee beans.

First of all, observing the color is one of the most intuitive and commonly used methods to judge the degree of roasting of coffee beans. Without any treatment or after slight treatment, the green beans usually appear light yellow or dark brown. As the roasting time increases, the color will gradually darken to medium dark brown, dark brown black or even almost black. Light to medium dark brown usually represents a medium to medium strong taste; while darker brown black or close to black means a stronger and bitter taste.

Secondly, smelling the coffee beans can also help us determine whether the coffee beans have reached the desired degree of roasting. Fresh green beans have a fresh fragrance with some herbal or nutty aromas. As the roasting progresses, the beans will gradually emit stronger aromas, such as chocolate, caramel or fruit. When the coffee beans begin to show a burnt or bitter smell, it means that they are over-roasted.

Finally, tasting coffee is one of the most direct and accurate ways to judge the degree of roasting of coffee beans. Different degrees of roasting will cause significant changes in the taste and flavor of coffee. Light to medium dark brown usually has higher acidity and more obvious fruity aroma; while dark brown and black usually have lower acidity, richer and more bitter taste. By tasting coffees of different degrees, we can better understand the impact of each degree on our personal taste preferences.