Coffee roasting what are the taste characteristics of coffee beans roasted in light and moderate depth?

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There are two main factors that affect the taste and flavor of coffee:

When judging the degree of coffee roasting, the degree of coffee roasting can be judged by sound, color and aroma.

Its color from light gray to dark brown, aroma from elegant gradually rich; sound is issued twice burst sound, take high temperature resistant raw beans as an example, about 7 minutes from the first explosion, lasting about 2 minutes, its sound is low, indicating the beginning of pyrolysis, starch into caramel, water evaporation, exhaust, about 12 minutes issued a second explosion, sound sharp, indicating cell fiber fracture, baking deeper. (Rule of thumb)

Second, caramelization analysis value (AGTRON NUMBER) to determine the degree of baking

The value ranges from 0 to 100, the higher the value, the lower the caramelization, the whiter the color, and the lighter the roast, whereas the lower the value, the higher the caramelization, the brighter the color, and the darker the roast. (Numeric)

Third, the American term baking degree

The most commonly known coffee roasting degrees are light roast, medium roast, and deep (heavy) roast, which can be subdivided into eight stages, and the difference in roasting degrees varies from region to region.

What is the importance of baking? Among the factors that affect the taste of a cup of coffee

60% raw beans, 30% baking, 10% extraction

Good coffee roasting can maximize the personality of green beans and minimize the appearance of defective flavors, while improper coffee roasting can completely destroy good beans. Roasting technology is a complex technology, and the importance of roasting is all the more important because of the difficult control of heat, time, and temperature during coffee roasting.