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Which is more suitable for espresso? Light roast, medium roast, and dark roast? Why is coffee fat richer?

Published: 2026-06-02 Author:

Last Updated: 2026/06/02, The taste of a cup of coffee is created by multiple factors, from the origin, variety and processing method, to baking, and finally brewing. Each ring plays an important role, but it is also closely linked to each other, lacking one. Will affect the final performance of the coffee. For the degree of roasting, it first determines the acidity and bitterness of the coffee, and

The taste of a cup of coffee is created by multiple factors, from the origin, variety and processing method, to baking, and finally brewing. Each ring plays an important role, but it is also closely linked to each other, lacking one. Will affect the final performance of the coffee.

As for the degree of roasting, it first determines the acidity and bitterness of coffee, and will affect the removal and retention of caramelized substances, aroma precursors, organic acids, and sugars. An appropriate degree of roasting can not only give full play to the advantages of coffee beans, but also weaken its shortcomings and allow the flavor to be better displayed. So how does the degree of baking affect in Italian concentration? Today, Qianjie will talk about this topic ~

Light Baking → Italian Concentrated

Shallow baking can be said to have been very popular in the past ten years. Its emergence is inseparable from a concept, that is,"boutique coffee." Boutique coffee refers to the cultivation of high-quality coffee beans with unique flavors of the production area under the micro-climate and soil conditions of the production area, such as the bright citric acid of Yega Shefi, the rich berry notes of Kenya, and the floral tea of rose summer... are classic features that many coffee fans are familiar with.

In order to highlight the regional flavor of these coffees, roasters must choose a lighter roasting degree to avoid too much material conversion and bitterness, and secondly, to retain more essential aromatic substances and organic acids, so that they will not be covered by the bitterness of coffee.

Friends who like to drink hand-made drinks all know that Ethiopia is the most famous coffee producer in Africa, among which Yega Shefi's washed coffee beans are the most famous. Qianjie Guodin is one of the representatives. When formulating the baking curve, Qianjie hoped to highlight the citrus acid and white flower aroma in the Yega Shefei production area, as well as the sweetness of honey and nuts. Therefore, it chose a shallow to medium baking, which would show clear results when washed by hand. The fruit is sour and sour and tea-aroma, with clear layers, and the taste is low and bitter.

Parameters for Italian concentration with Qianjie fruit tintin extract

Coffee powder: 19g

Coffee liquor: 38g

Discharge time: 4 seconds

Extraction time: 20 seconds

Abrasion degree: Galileo Q18-2.0 grid (time controlled within 20 to 30 seconds)

Making hot American: 1:4 (add 150g warm water)

The overall flow rate is fast and the extraction time is short. The oil is only around the wall of the cup. The color is light yellow and smells of cream and nuts. The acidity of the hot American style is high and it lacks coffee flavor support, so it tastes monotonous. At this time, we can find that the difficulty of using lightly roasted coffee to make espresso is that under the same conditions, lightly roasted beans have short heating time and high hardness. Although ground into the thickness of espresso coffee powder, they are difficult to fully extract. The most direct manifestation is that the rapid flushing of hot water leads to ultra-high acidity, even reaching the level of sharp acidity. The mellow and sweetness are insufficient, but at the same time its bitterness is the lowest.

Chinese Baking → Italian Concentrated

Moderate roasting is a favorite category for many baristas because it not only retains part of the flavor of the coffee beans themselves, but also has the caramelized flavor brought by roasting. The overall taste can achieve a balance of sour and bitter, and the roasting substances are also easier to provide obvious sweetness and are very suitable for people who seek not to be sour or bitter.

Medium-baked beans often appear in American producing areas. The first choice for single coffee is Qianjie Brazilian Queen Estate, Qianjie 2013 Yunnan Tiepka, and Qianjie Paradise Bird. When blending coffee, you can buy Qianjie strawberry sugar espresso. The caramelization reaction makes them appear on the bean surface. Form a deeper color and create fruit, caramel, nut and other aromas. Here, Qianjie uses the freshly baked Qianjie 2013 Yunnan Tiepi Card. It comes from Qianjie's own planting estate and is presented with sun treatment and moderate baking, aiming to let everyone feel the tranquil flavor of Yunnan coffee.

Front Street 2013 Sun-Sunned Iron Pickup Extraction Parameters for Italian Concentration

Coffee powder: 19g

Coffee liquor: 38g

Discharge time: 6 seconds

Extraction time: 24 seconds

Abrasion degree: Galileo Q18-2.0 grid (time controlled within 20 to 30 seconds)

Making hot American: 1:4 (add 150g warm water)

The overall flow rate is medium to fast. There is a thin layer of coffee grease with brownish-yellow tiger spots on the concentrated surface, giving off the aroma of brown sugar and chocolate. The hot American entrance tends to be balanced and tonality, and it is not particularly prominent in any aspect. However, the acidity of mature plums and the slight sweetness and bitterness are very harmonious, and you can still taste tea after the temperature drops. The fly in the ointment is that the Italian concentrate made with medium-roasted coffee is still low in sweetness and difficult to support the American taste, so the flavor threshold is low and the aroma is not long-lasting.

Deep Bake → Italian Concentrate

There is no doubt that shallow baking corresponds to deep baking. It takes longer (the baking temperature is higher), and most of the substances participate in the caramelization reaction. The bean body is loose and has a very heavy baking taste. At the same time, the mellow degree is high, the bitterness is obvious, and it is most suitable for friends who don't like sour coffee. Qianjie believes that if light roasting is to better show the flavor of the coffee production area, then deep roasting is to restore the classic "coffee flavor." The most representative item is Qianjie PWN Gold Mantelin.

Front Street PWN Golden Mantinin comes with unique flavors such as herbs, wood, and spices. These characteristics are not only attributed to the Sumatra production area and the wet planing method, but also inseparable from the rich baking aroma and mellow feeling brought by close to deep baking. Let the final flavor become three-dimensional. But when it comes to deep-roasted espresso, most people will think of blending. For example, Qianjie classic blending, Qianjie black cocoa basic blending, Qianjie commercial blending, etc. are all representatives of deep-roasted beans worthy of recommendation on the list.

Front Street classic blending is to pay tribute to the once-popular "Mamba coffee", which is a combination of Indonesian Mantinin beans and Brazilian Italian beans, which complement and coordinate the flavors. Front Street Classic Italian Mix is based on the Mamba formula and adds Robsta. When extracted, it can obtain the aromas of butter, nuts, spices and dark chocolate. The wild tonality, smooth taste and bursting oil are its biggest features.

Front Street Classic Blend Extraction Parameters for Italian Concentration

Coffee powder: 19g

Coffee liquor: 38g

Discharge time: 6 seconds

Extraction time: 29 seconds

Abrasion degree: Galileo Q18-2.2 grid (time controlled within 20 to 30 seconds)

Making hot American: 1:4 (add 150g warm water)

Front Street Classic Combination Extraction Italian Concentration has a uniform flow rate throughout the entire process. The oil is thick with tiger spots. The texture is dense and has a deep brown luster. It exudes the aroma of caramel, roasted hazelnut, and fried peanuts. The hot American taste is strong and medium. High alcohol degree, almost no obvious sour taste, the bitterness and sweetness of sugar-free dark chocolate. When the temperature drops, the sweetness of caramel begins to appear.

It can be seen that deep-roasted coffee is obviously more conducive to extracting espresso. Unlike lightly roasted coffee, it focuses on high mellow and rich oils, providing aroma and strong taste to the coffee.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。