Do Arabica coffee beans need to be processed? To what extent are Arabica coffee beans roasted?

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The roasting time of Arabica coffee beans will affect the appearance and taste. The simplest way to judge is that the longer the beans are roasted, the lighter the sour taste and the less caffeine. Below we briefly list the coffee flavor produced by different roasting time for your reference.

Very shallow baking (light roast): has a strong smell of grass, lack of aroma, rarely used to taste.

Light roasting (cinnamon roast): high acidity, slightly fragrant, often used to make American coffee.

Medium roasting (medium roast): sour and bitter taste, moderate aroma, retain the original flavor of coffee beans, often used to make American coffee or mixed coffee.

Medium and deep baking (high roast): the taste is rich, sour and bitter balanced and slightly sweet, with good aroma and flavor.

Urban roasting (city roast): lower acidity than medium and deep roasting, perfect display of coffee flavor, is the standard roasting degree, the most popular among the general public.

Deep roasting (full city roast): bitterness is stronger than sour taste, the aftertaste is sweet, full of aroma, mostly used to make iced coffee or black coffee.

French baking (French roast): bitter, strong, not sour, with a smoky aroma.

Italian roast: beans are glossy, bitter and scorched, and are mainly used to make espresso.