Coffee bean processing methods and characteristics: Learn about light roasting, medium roasting and dark roasting!

The way coffee beans are processed has a significant impact on the taste and flavor of the coffee. Common processing methods include light roasting, medium roasting and dark roasting. Each processing method has its own unique characteristics and taste.

Light roasting means roasting the coffee beans at a lower temperature, usually between 180°C and 205°C. This roasting method retains the original acidity and fresh aroma of the coffee beans, making the taste brighter and lighter. Light roasted coffee usually has a distinct fruity and sour taste, with a fresh citrus or lemon-like aroma. They are generally lighter in color and may still have some oil visible on the surface.

Medium roasting is a treatment between light roasting and dark roasting. Roasting at a medium temperature (about 210°C to 220°C) can make the surface of the coffee beans form a uniform and smooth appearance, while the interior still retains a certain degree of original flavor. The coffee produced by medium roasting has a more balanced and diverse taste, with both acidity and a certain bitterness when drinking. This roasting method is often used to make strong and balanced coffee.

Dark roasting means roasting coffee beans at a higher temperature (about 225°C to 230°C) for a longer time. This allows the sugar inside the coffee beans to be fully oxidized, producing a richer and more bitter taste. Dark roasted coffee usually has lower acidity and a noticeable bitterness, as well as some cocoa or nutty aromas. They are darker in color and form a layer of oil on the surface.

In general, different processing methods produce coffees with very different characteristics and flavors. Light roasts are suitable for those who like fresh, bright tastes and citrus aromas; medium roasts can provide a balanced and diverse taste; while dark roasts are suitable for those who like rich, bitter tastes and cocoa or nutty aromas.