Classification and characteristics of coffee beans: light roasted, medium roasted and dark roasted, do you know?

Coffee beans are a widely popular beverage ingredient. According to the degree of roasting, they can be divided into light roasting, medium roasting and dark roasting. Each roasting degree has its own characteristics and flavor.

Light roasting means that the coffee beans are slightly heated at a lower temperature, which can preserve the original flavor of the beans themselves. Light roasted coffee beans are lighter in color, usually show bright and vivid acidity, and have floral and fruity aromas. Because they are not exposed to high temperatures for too much time, the caffeine content is relatively high. This light and fresh taste is suitable for people who like light tastes or pursue delicate flavor experiences.

Medium roast is between light and dark, processed at medium temperature. Medium fire tends to balance all aspects: full but not heavy, sweet but not excessive, moderate acidity and lasting. It has more layers and complexity than light color, and can highlight the sweetness and balance of coffee beans. Medium roast is suitable for those who like a rich taste but not too strong.

Dark roasting means that the coffee beans are processed at high temperatures to produce oil on the surface and become darker in color. This degree of roasting reduces acidity and increases bitterness, while also emphasizing the aroma and rich flavor of the coffee beans. Dark roasted coffee usually has a strong, full, bitter and chocolatey taste. This type is suitable for people who like strong and rich flavors or seek a more complex experience.

In short, different degrees of roasting give coffee beans different characteristics and flavors. Whether it is fresh and light, balanced and complex, or rich and full, it can satisfy the taste preferences and quality pursuits of all kinds of consumers.