How Roast Degree of Coffee Affects Coffee Flavor What is Roast Degree of Espresso Roast Color

After the original quality of coffee beans, coffee roasting is the most important factor affecting flavor. Baking is a dynamic cause and effect in which baking degree is an important variable, which seems easy to understand but is quite challenging to apply. It takes years of training to be able to read coffee beans and make instant decisions. Perfect roast and bad coffee beans are often just a matter of seconds. In short, the longer the coffee is stored in the roaster or the higher the roasting temperature, the darker the color of the coffee beans. The darker the beans, the more bitter they taste.

Coffee flavor depends on its sweetness, body, aroma, acidity and varietal characteristics.

Effect of Roasting on Coffee Flavor and Taste

Roasting is the final stage in the complex process of coffee from produce to roasted coffee beans that can be ground, brewed and enjoyed. We call coffee beans that are not yet roasted "green beans" because of their green color. Before baking, these green beans are dense, almost odorless and smell like grass. It's not until it's heated during roasting that the flavor and aroma of coffee that we value is released and coffee becomes more soluble and drinkable. Baking is an integral part of our quest for delicacy, balancing art and science.

Variables in the baking process, such as time and temperature, have a significant impact on how acidity, body and taste are perceived. How the baker chooses to apply these variables is called baking curves. A baking profile is a recipe created and followed by a baker to achieve a target flavor profile. Roasters use time and temperature to control flavor and highlight coffee's true potential. The taste of coffee ultimately depends on the chemical composition of the coffee bean, but roasting characteristics can significantly affect the performance of the coffee bean. Even the most experienced roaster can't make low-acid, earthy coffee taste bright and fruity. This is because the flavor compounds contained in coffee are already ingrained in coffee beans due to environmental factors and processing methods chosen. However, roasters can choose to use the roasting process in a way that encourages coffee to taste more or less sour, more or less mellow, balanced, palatable, bitter, or sweet.

The roaster's roasting profile is tracked on a chart that measures time relative to the temperature of the coffee beans and air inside the roaster.

What is espresso roasting?

Espresso roasting is not a degree of roasting (light, medium, dark), but rather a roasting method suitable for the espresso brewing process. Espresso is a coffee beverage made by a unique brewing method. In this method, pressure is used to extract a small but concentrated amount of coffee. Espresso always refers to the brewing method (using an espresso machine), while coffee roasting is designed to help coffee taste best when brewed using an espresso machine.