What are the effects of different roasting methods and degrees of roasting on the taste of coffee?

Coffee roasting time determines the taste, aroma, taste and acidity of coffee, so to learn more about coffee, you must first understand the effects of different roasting methods and roasting degrees on coffee taste.

The process of baking

To put it simply, baking is to let the raw beans absorb the high temperature in the baking oven in constant rotation until they are ripe to the ideal level. In the roasting process, the volume of coffee beans will expand, making a burst sound. The degree of baking depends on the temperature and time of baking, as well as the degree of expansion or "bursting" of coffee beans. For example, light roasted coffee usually ends roasting at the first explosion, while deep roasting requires two bursts, that is, the end of roasting after the second explosion.

Light baking

The roasting temperature of mildly roasted coffee is between 365and 401℉, and the temperature of the bean itself is about 205℉ when the bean expands until it explodes. The color of lightly roasted coffee is light brown and there is no obvious oil spill on the surface.

Light roasted coffee can be divided into two categories: coffee is roasted after an explosion, which is called "New England Roast", and coffee is called "Cinnamon Roasted" when it is roasted before an explosion.

Light roasted coffee can retain the original flavor of coffee to the maximum extent and is usually used in softer coffee or individual coffee. Light roasted coffee is usually lighter and more acidic than deep-roasted coffee, sometimes with cereal or earthy flavors because of its short baking time.

Medium baking

Medium baking is the most common kind of baking, with the best balance in acidity, aroma, flavor and taste. The roasting temperature of moderately roasted coffee is between 410 and 428 ℉ (the former is called "American Roast" and the latter is called "City Roast"). The baking process ends before the start of the "second explosion". The color of the coffee is medium brown and there is no obvious oil spill on the surface.

Moderately roasted coffee does not have the cereal flavor of lightly roasted coffee, and most of the original flavor is retained with a slight roasting flavor.

Medium deep baking

Medium dark roasted coffee is between medium roasted and deep roasted coffee and is usually used in Indonesian coffee with a dark brown color with a slight oil spill on the surface, due to the fact that the baking ends as soon as the oil is spilled. the degree of oil spill has not yet reached the level of deep baking. The roasting temperature of moderately deep-roasted coffee is usually before 437-446 ℉ (the former is called "Full-City Roast" and the latter is called "Vienna Roast"), and the roasting usually ends at the second explosion.

Medium-deep roasted coffee has a thicker taste, stronger spice flavor and slightly bitter aftertaste, only part of the original flavor is retained, and the baking flavor is obvious.

Deep baking

Finally, let's talk about deep roasting coffee. The color of deep-roasted coffee is dark, and a lot of oil is attached to the surface. The end time of coffee roasting is much longer than that of the second explosion, and the roasting temperature is between 464-482℉. "French Roast" is the lightest in deep baking and "Italian Roast" is the heaviest. Deep-roasted coffee is usually used to make espresso, and some people also like to use it to make dripping coffee.

Deep-roasted coffee, its original flavor is completely replaced by the baking flavor, the taste is extremely heavy, smoky, barbecue flavor.

Roasting of coffee

The baking time of 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.