Can you drink coffee with different roasting degrees? the effect of coffee roasting degree on coffee aroma

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The aroma of coffee comes from the roasting degree of coffee.

The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released. In addition, the large amount of chlorogenic acid originally contained in raw beans will gradually disappear with the baking process, releasing good-smelling fruit acid, and its taste varies with the baking time. In the following picture, you can see the change in the shape of coffee beans during roasting.

The roasting degree of coffee affects the flavor of coffee

Before we get to the point, let's get to know a few proper terms to describe the flavor of coffee:

Acidity (acidity): the stimulation felt at the edge of the tongue when drinking coffee. Unlike the acid of lemon, coffee is a refreshing, refreshing feeling that boosts the taste, sometimes called brightness. Acidity is a very important characteristic of coffee, coffee without acidity will be very insipid.

Aroma: the aroma of brewed coffee is more varied than that felt by the tongue. The adjectives commonly used to describe the aroma of coffee are fruit-like, earthy, smoky, flowery, berries, nuts and so on.

Body: the taste of coffee in the mouth, from light as water or skim milk to thick as milk or cream, syrup.

Aftertaste: similar to the concept of wine tasting, it refers to the taste that remains in the mouth after drinking coffee. Some coffee has the aftertaste of cocoa or chocolate, while others have fruit, berries, nuts and so on.

Balance (balance): this is an assessment of the overall taste of coffee. Good beans have a balanced, layered, and soft aroma, while bad beans usually show a single flavor.

In addition to the above proper nouns, there are several common adjectives that describe high-quality coffee:

Mellow: coffee with low to medium acidity and good balance.

Mild (mild): indicates that coffee has a harmonious, delicate flavor, usually refers to high-altitude South American coffee.

Soft: low-acidity, slightly sweet coffee, usually Indonesian coffee.

Now that we know the terms that describe the flavor of coffee, let's take a look at what factors affect the taste of coffee.

How to choose the roasting degree of coffee beans

Main baking degree & characteristic comparison

Aroma offers the following five baking degrees and features to make it easy for coffee lovers who support us to choose.

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

Medium roasting: retains most aromas with bright acidity; the shallowest roasting degree recommended by aroma for coffee lovers

Medium baking +: soft and sweet with sour fruit

Medium and deep baking: mellow taste with caramel aroma

Deep baking: the taste is mellow and bitter comes from caramelization. Suitable for making lattes with milk and baking degree