The importance of roasting degree of Rosa Coffee what is the relationship between roasting and tea roasting

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Rose summer coffee: the species of Geisha was discovered in the rose summer forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of the seven agricultural gardens in Dongba. Mr. Serraxin got the seeds from CATIE in Costa Rica and started growing Rosa Coffee, which is hard to come by because of its low production and bidding.

The importance of roasting degree of Rosa Coffee

From the second wave of "re-baking" to the third wave of "shallow baking". The change of the modern coffee wave began with a very different degree of roasting.

Think about the experience of drinking tea?

Tea light heat baking → fragrance, light taste (throat rhyme light) | medium heat baking → fragrance elegant, sweet taste (throat rhyme is good) | heavy fire baking → aroma calm, taste sweet (throat rhyme is the best)

Is there a great difference in aroma and taste of tea leaves with different roasting degrees from shallow to deep? Coffee roasting is the same thing.

Baking degree vs. Flavor

Light-medium roast + coffee beans

Shallow baking: full of aroma and strong acidity. Suitable for you with "special needs"

Medium roasting: retains most aroma and bright fruit acid; it is recommended for coffee "the shallowest roasting degree" for beginners.

Medium baking +: soft and sweet with sour fruit

Because there is little damage to the cell wall, and most of the oil is still preserved in the cell wall of the bean body. The degree of carbonation is not deep, retaining the flavor and sour taste of the beans themselves (the special local / regional flavor of the producing area). After high-quality roasting, boutique coffee beans can drink fruity / sour aromas such as apples, lemons and oranges.

Medium and deep roasted coffee beans

Medium and deep baking: at the expense of most of the acid and fragrance, the aromas of → caramel, nuts, malt and chocolate brought by the caramel reaction begin to highlight.

Deep baking: the taste is mellow and caramelized so that the flavor begins to be bitter. Because of the larger firepower baking, there is an obvious woody, smoky smell.

The cell wall is carbonized and coffee oil is added to add a mellow taste. Medium and deep roasting will have obvious flavors of nuts, caramel and chocolate, while deep-roasted coffee beans are easy to drink wood, spices, smoke and other flavors.