Coffee bean roasting degree classification, understand different flavors

Coffee Bean Roasting Grading and Flavor

Coffee is one of the most popular beverages in the world, and different roasting degrees have an important impact on the flavor of coffee beans. In this article, we will explore the classification of coffee bean roasting degrees and the different flavor characteristics.

Light RoaST

Light roasting means heating the coffee beans to an internal temperature of 180-205°C. At this temperature, the coffee beans are lighter in color and have a lower oil content. Since they are not subjected to long-term high-temperature treatment, light roasting retains the original acidity and floral aroma.

Typical characteristics of light wines include a bright and refreshing taste, a citrus or fruit-like acidity, and a light taste like tea. Common representatives include Pana, Yirgacheffe, etc.

Medium Roast

Medium dark means that the coffee beans are heated to an internal temperature of between 210-220°C. At this level, the surface of the coffee beans is darker brown and the oil begins to gradually release.

Medium to dark roasting brings a more balanced flavor. The taste is full and rich, and the acidity is relatively low but still has a certain presence. In terms of aroma, medium to dark roasting often has a sweet aroma like chocolate, nuts or caramel. Representative varieties include Colombian, Brazilian, etc.

Medium-Dark Roast

Medium-dark roasting means that the coffee beans are heated to an internal temperature of between 225-230°C. At this point, the color of the coffee beans becomes darker and they begin to release more oils.

The flavor characteristics of medium-dark roasted coffee are rich and strong taste, low acidity and obvious bitterness. In terms of aroma, it may have burnt, cocoa or woody tones. Common varieties of medium-dark roasted coffee include French Roast and Italian Roast.

Dark Roast

Deep roasting means heating the coffee beans to an internal temperature of over 240°C. At this temperature, the surface of the coffee beans is very dark or even shiny, and the oil is released the most.

The flavor characteristics of deep-blasted coffee are rich and powerful taste, low acidity and obvious bitterness. In terms of aroma, it may have burnt, cocoa or woody tones. Typical representatives include Spanish/Viennese/French three-in-one.

Summarize

The flavor characteristics of different coffee beans are closely related to the degree of roasting they are in. Light roasting retains the original acidity and floral aroma; medium-dark roasting brings a balanced and rich flavor; medium-dark roasting is more intense and strong; and dark roasting has a distinct bitterness and heavy taste.