Is there a big difference between light roasting and medium roasting? Shallow baking and baking

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Front Street Coffee to talk about how light-roasted and moderately roasted coffee behaves during roasting. The choice of raw beans directly determines the final taste of coffee. Without good quality raw beans, it is impossible to drink good coffee. Blending different coffee beans in different proportions may form a better taste than raw beans, but if you want to drink a more pure taste, you should still pay attention to the choice of raw beans.

Lightly roasted coffee beans will appear brown or light brown, and the roasted coffee beans will not distribute a lot of oil on the surface. When brewing this kind of coffee, you can more clearly feel the flavor characteristics of coffee beans from different producing areas. There is a sharp contrast between the flowers of Colombia, the obvious sour red wine of Kenya, and the earthy smell of Mantenin. Not all coffee beans are suitable for shallow baking, some are not ideal will produce undesirable taste of raw peanuts, grass, vegetables and so on.

Moderately roasted coffee is a mature brown color and looks fuller and more round. Medium-roasted coffee beans are generally considered to have better aromas, balanced bitterness and popularity. Because the newly developed caramelization reaction does not give coffee too much charred taste and dark chocolate bitterness, the alcohol thickness has also increased. This roasting degree gives a fuller picture of the potential flavor of the coffee beans themselves: such as oranges, fruits, berries, and softer acidity.