Coffee bean roasting: creating diverse flavors

Coffee bean roasting is one of the important steps in making coffee, which can create a variety of flavors. Different degrees of roasting will produce different tastes and aromas of coffee beans, meeting people's demand for coffee quality and taste diversity.

First of all, light roasting means that the coffee beans are slightly heated at a lower temperature. This method retains most of the original flavor and makes the acidity more obvious. Lightly roasted coffee has a fresh, floral and fruity aroma and a soft taste, which is suitable for people who like light taste or pursue original flavor.

Secondly, medium to medium-deep roasting means heating the coffee beans at a higher temperature. This method enhances the balance of sweet and sour, and brings more complex aromas such as chocolate and nuts. The coffee roasted in medium depth has a rich and balanced taste, which is suitable for mass consumers and those who like rich and fragrant flavors but do not like too bitter.

Finally, deep roasting means heating the coffee beans at high temperature for a longer time. This method allows the oil inside the coffee beans to flow and produces a rich caramel and bitter taste. Deep roasted coffee has a thick, full and strong taste, suitable for those who like rich and bitter flavors or for making special coffee drinks such as latte.