The difference between deep roasting and light roasting of coffee

The debate between dark and light roasts, I think, will continue, because the choice of roasting level marks the roaster's understanding of coffee flavor. Uncle Bean personally believes that deep roasting and shallow roasting do not need and should not be uniform. Roasters have a variety of understandings of coffee. Even coffee roasters who belong to shallow roasting have different roasting degrees and curve forms.

However, as a roaster, the choice of coffee roasting degree should not only be based on the personal interests and hobbies of the roaster, but should be based on the needs of the audience. Therefore, there is no good or bad difference between shallow roasting and deep roasting. If your customers are looking for flavor and the terroir of where the coffee comes from, light roasting will give your customers a clearer idea of what they want. Conversely, if your guests prefer coffee that is round, rich, and sweet, then a medium or deep roast is appropriate. However, Uncle Bean wants to say a word for the roasters of deep roast coffee. Many roasters of light roast style think that coffee has no other taste except burnt bitterness in the deep roast state, and the flavor of coffee is lost in the deep roast. Such a statement is not objective. A roaster who is good at deep roasting coffee, his coffee not only has no smoke, but the guests can also feel the flavor of the coffee. That is to say, the person who only roasts coffee to black and produces oil, and the smoke is extremely strong, he is not a roaster, but a charcoal burner.