The three benefits of medium-to-light roasted coffee-let the sour and sweet fruit explode in the mouth!

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A cup of coffee actually contains sour, sweet, bitter, salty and other levels, how to achieve a good balance of sour and bitter coffee taste,"roasting" plays an important role. If your impression of black coffee stays burnt and bitter, it may be that you have never tried medium and light roasted coffee beans. Didn't think coffee could taste fruity and sour? This Goat Coffee introduces the 3 benefits of medium light roast coffee.

Benefit 1: Fruit Sour and Sweet Taste Bomb

The lighter the roast, the more sour the flavor; the deeper the roast, the more caramelized and bitter the coffee will be. "Acid" in fact, there are many kinds of lemon citrus acid, peach berry acid, but also due to improper preservation caused by spoil-like acid. If you choose the appropriate roast, it can bring out the original flavor of coffee, feel like a fruit bomb-like rich layers, and burst elegantly at the entrance.

But the acidity doesn't disappear completely when the roast deepens, it's just masked by a deeper bitterness. Below is a graph showing the effect of roasting depth on acidity and bitterness of coffee beans.

Benefit 2: Highlight the original flavor of single bean

Each coffee bean presents a very different flavor at different roasting levels, so it is very important to roast the right roast for coffee beans. There is no one right answer in the baking world, so it is a test of whether the baker knows the characteristics of each bean and bakes the most desired flavor.

Take a closer look at the coffee beans in the bean trough of the convenience store. Why are they always black and shiny? The reason is that the deep roasting all the way to the end will make the bitter taste mask and destroy the original flavor of the coffee, so that no matter the grade of the coffee bean, only the bitter taste remains. When milk is added, it is easier to cover up the defects of defective beans.

Therefore, a unique flavor of fine coffee beans, must be used in light roast, in order to make its flavor to the extreme. Of course, every fine coffee bean will have its most suitable roasting degree, light flavor will not come out, deep flavor will be masked, this end depends on the craft of the roaster.

Benefit 3: Chlorogenic acid helps prevent obesity

Chlorogenic acid, a natural substance hidden in coffee, not only prevents obesity, helps metabolism, but also maintains blood sugar levels, according to a new study conducted by the University of Georgia in April 2015.

In their final report, the research team states: "Our study provides direct evidence that chlorogenic acid is a potent compound that can prevent obesity caused by dietary habits and metabolic problems caused by obesity." Our findings suggest that coffee consumption helps maintain metabolic balance under a high-fat diet."

The following is the original quotation:

“Our study provides direct evidence in support of CGA as a potent compound in preventing diet-induced obesity and obesity-related metabolic syndrome. Our results suggest that drinking coffee is beneficial in maintaining metabolic homeostasis when on a high fat diet.”

The chlorogenic acid content in coffee will decrease with the degree of roasting, in other words, light roast coffee has more chlorogenic acid, so if you want to rely on coffee to prevent obesity, light roast coffee will be your good choice.

The taste of coffee is quite subjective. Some prefer a dark roast with a bitter, smoky flavor; others choose a medium roast with chocolate, nutty flavors; others are fascinated after trying a light roast with floral tones and bright acidity. In addition to rich flavor variations, medium-light roast coffee also brings more benefits. For coffee lovers, try exploring the fascinating world of medium light roast coffee!