What color does pure coffee have? We often refer to pure coffee as black coffee – the base coffee for many other drinks. Are they, however, genuinely black? If you enjoy and regularly consume this beverage and have studied or observed a cup of black coffee, you have also provided the correct answer. Coffee is brown, not black. Today, let’s learn about Coffee Brown Color Group.
Coffee Brown Color Group
Roasted coffee beans are typically a dark brown with red, orange, or green flecks. Brewed coffee appears black, but it is a very dark brown. Coffee colors are frequently associated with classic, urban, rich, warm, honest, and conservative.
The brown color of roasted coffee beans
Coffee beans turn from green to tan and then brown during roasting. The darker the brown the beans will be, the longer they are roasted. Roasted coffee beans are never black, but they can be dark brown.
If the roasted beans are black, they have been burned and should not be used in brewing. At this point, they’re just coals. Even the darkest roasts, such as Italian, French, and Spanish, do not produce carbon black beans.
Dark brown is the color of freshly brewed coffee
Depending on the degree of roasting and the brewing method, brewed coffee can range from brown to almost black. Holding a drop of brewed coffee up to the lamp reveals that it is, in fact, brown. However, the coffee may appear black in a coffee maker or mug. A good cup of coffee should be cockroach brown to dark brown. When you add ice, it will turn a lovely amber-brown color. When you hold a cup of pure coffee up to the light, you will notice a light brown color. When looking at a cup of coffee with beautiful colors, a coffee lover’s taste of coffee, especially clean coffee, will be enhanced.
Coffee Brown Color Group: Grain color changes during roasting
Color is the most noticeable change that occurs during roasting. Coffee beans are green before roasting. After a few minutes of heating, the chlorophyll in the beans turns yellow, triggering a series of chemical reactions that turn the coffee beans brown, dark brown, and finally black. This process is in charge of two types of chemical reactions:
- First, the Maillard reaction produces melanoidin (a chemical reaction between amino acids and reducing sugars)
- Second, the seeds’ natural sugars (carbohydrate breakdown) are caramelized.
Even though the color of the coffee beans will change from green to yellow, brown, dark brown to dark brown. However, because the transition from yellow to brown occurs at the end of the roasting process and the color scale classification is quite complicated, we will summarize the five main levels as follows:
Light Roasts > Medium Roasts > Medium-Dark Roasts > Dark Roasts Cinnamon
1. Cinnamon Roast (Very Light Roast)
Cinnamon translates to cinnamon in Vietnamese, so coffee at this roast level is similar to the color of cinnamon bark. The roasting process ends before the beans make their first bang, indicating a very light roasting. As a result, the coffee will taste very sour and fresh and have a robust resinous aroma. Because coffee is rarely roasted at this level, it does not appear to be a primary roast level.
2. Roasting degree Light Roast – Light Roast
Light Roast is a type of Roast in which coffee is removed as soon as the first crack (crack 1) appears, between 195 and 205 degrees Celsius. At this roast level, the coffee beans retain their natural characteristics. Yes, the roasting process did not affect them, so they have the aroma of beans and peas, a lot of sourness, and a little sweetness and bitterness.
Light roasting is a general level of roasting in Nordic countries, and it is appropriate for all types of concoctions such as drip, pour-over, and Chemex. Roasting temperature Light Roast coffee is also known as:
- Light City/Half City: A lighter roast than Medium Roast is referred to in Italy.
- American: New England is a famous region for light roasts. This coffee roast has a long history in the United States.
3. Medium Roast
The roasting process ends before the coffee beans explode in a medium roast (medium roast) at temperatures ranging from 210 to 220 degrees Celsius (crack 2). The coffee flavor is now balanced between sour, sweet, bitter, and quite pleasant flavors after being exposed to high temperatures.
Roasting is appropriate for all concoctions, including Drip, French press, Aeropress, and Syphon. Other popular names for medium Roast include City Roast, Full City, and others.
4. Dark Roast – Medium Dark Roast
The coffee is removed immediately after the second crack (crack 2) at a 220-230 degrees Celsius temperature. The taste is quite bitter, the sweetness decreases, and the sour taste completely disappears at this roasting degree.
Brown roast coffee is appropriate for espresso, Vietnamese filter, Moka pot, and ibrik (Turkish style).
5. Level of roast Dark Roast – Dark Roast
Dark Roast refers to roasting at temperatures ranging from 230 to 240 degrees Celsius. Coffee will be removed after about 30-60 seconds of the second crack (crack 2). When brewed, the coffee has a strong bitter taste and a smoky flavor; the acidity and sweetness are gone. The flavor of Dark Roast coffee is quite strong, making it ideal for those who enjoy the bitter and bold taste of den coffee.
Dark roasting is appropriate for espresso, Vietnamese filter, Moka pot, and ibrik coffee (Turkish style).
There are numerous ways to categorize the more miniature stages of Dark Roast based on the “boldness” of the color, including Full City Roast, Vienna Roast, French Roast, and Italian Roast. The final stage of Dark Roast coffee will be similar to “charcoal” coffee.
Roasters are frequently free to decide how much roasting is required for their coffee (according to the spectral scale) and even give their names, as Counter Culture Coffee does with roast grades. Apollo, Big Trouble, and Forty-Six are their gradations. Meanwhile, Blonde Roast, Full city, Italian Roast, and French Roast are available from Stark Buck. As confusing as it may appear, they are all different names for light roasts, medium roasts, dark roasts or, to a lesser extent, a mix of the three.
Color scale Agtron
The Agtron scale is the most common but possibly most accurate method of determining the degree of roasting. In theory, the Agtron colourimeter shines an ultraviolet light on a sample of ground or whole bean coffee, and then the sensor measures the level of reflection to analyse the color, yielding a number representing the degree of roasting. An Agtron colorimeter will have two scales: M-Basic (or Commercial Scale) and Gourmet Scale (similar to a ruler with centimeters and inches), with each scale designed to meet the needs of each individual roasters of various sizes:
Commercial Scale: 0 to 100 (dark to light). The commercial-scale was developed for commercial roasters. Many other measuring devices have been adopted commercially as a primary measure of coffee bean growth over time.
Gourmet Scale: 0 to 133, designed for specialty roasters who require more refined roasting than a commercial scale.
Both scales use the same zero reference point: pure carbon devoid of aroma and flavor. At the top of the scale, Commercial 100.0 and Gourmet 133.0 are the equivalents of green coffee. The SCA regulates the roast levels on the Agtron Gourmet scale, which include:
- Light: > 70
- Medium Light (61-70); Medium (51-60); Medium Dark (41-50).
- Darkness: 35-40; Very Darkness: 25-34