Coffee roasting | the flavor and taste characteristics of coffee beans with different roasting degrees: which kind of coffee beans are healthier when roasted light or deep?

The coffee fruit has to be roasted before it can become a delicious cup of coffee brewed to guests in the cafe. Coffee beans contain more than 1000 aromatic substances as well as sugars and lipids. They undergo different chemical reactions in the heated environment, such as sugars, Mena caramelization and so on. With continuous heating, the fiber in the coffee beans continues to be carbonized until the coffee is completely charcoal.

At different temperatures and different carbonization conditions, the flavor of coffee beans will be different. According to the carbonization of coffee bean fiber and the color of the surface, the roasting of coffee beans is divided into several roasting degrees. They are shallow roasting, moderate roasting, deep roasting and so on. Different roasting degrees have different flavors. The content of aromatic substances in shallow roasted coffee beans is still very high, so sufficient coffee will have a relatively rich regional flavor. And moderate roasting coffee beans, because the fiber part has begun to carbonize, so began to appear wood bitterness, caramel, dark chocolate and other black food flavor. And deep-roasted coffee beans, the fiber part of a higher degree of carbonation, bitter taste, that is, some coffee lovers pursue mellow, and emit chocolate, caramel-like aroma.