Revealing 4 Popular Coffee Roasting Levels And Its Flavors: Coffee is one of the most popular beverages in the world. But for coffee to be drinkable, it must first be roasted. In this article, we will learn why coffee must be burned. And know about four popular coffee roasting levels. Besides, also discover the typical flavor of coffee roasting levels!
Why roast coffee?
Roasting helps release the aroma and flavor hidden inside the green coffee beans. Green coffee beans in their preserved state can be stored without loss of quality or taste. However, green bean coffee has completely different characteristics from roasted coffee beans—green coffee beans, when bitten into soft, spongy, and smell of grass. Of course, it is not possible to bring green coffee beans to prepare. They have to go through a processing process to get a delicious cup of coffee.
Roasting is the process of using heat to allow chemical changes to take place in the coffee bean. When coffee beans reach the pinnacle of perfection, they are quickly “chilled” to stop the roasting process. Coffee beans, after roasting, have a very rich, diverse, and excellent flavor. Coffee beans, after roasting, become brittle and drier due to being separated from moisture. At this point, the coffee is ready for grinding and preparation.
Note, after the “break” period, roasted coffee should be used as soon as possible to ensure freshness. When the “golden” time of use is passed, the taste and deliciousness gradually decrease over time.
Coffee roasting is both an art and a science.
Become a professional coffee roaster; takes years of training and practice. Acquire knowledge and experience through many real-life collisions. The new roaster can “read” the beans and develop the right recipe for the roast—the boundary between a perfect roast and a bad one in seconds.
Popular levels of coffee roasting
To have a good cup of coffee, we have to understand the roasting levels and the typical flavor of each group. Only then can it be decided which type and method are most suitable.
In Vietnam, many people are used to the taste of black – thick – bitter coffee and consider it to be good coffee. The coffee roasting level must be high or higher to have a strong bitter taste. But few people know that, apart from that kind of over-roasted coffee. Coffee also has many other great flavors. Those rich notes are characteristic of the variety. And also, the growing area is roasted at lower temperatures.
Multi-taste coffee is the world’s way of enjoying coffee. Vietnam is sometimes too familiar with the black – thick – bitter – bold taste, so it is conservative with other coffee flavors; many people think it is bland. To better understand the world coffee culture and be in tune with it. In general, coffee makers, roasters in particular, let’s open up to the Art of Coffee Roasting.
There are many different roasting levels globally, but four expected roasting levels are. Each roasting group will give a different flavor, suitable for different types of preparation.
1. Light roast
This is the most popular level in the world. After a few minutes, you will hear the “first crack” complete. The size of the coffee beans is markedly enlarged and bright orange-brown, dry, and without oil on the surface.
For coffee to reach a light roast level, roasters must reduce the heat at least 1 minute before the first crack appears.
Blonde or Cinnamon roast may not have “first crack.” This coffee roast level is very light and may not have fully revealed the flavor, so the taste is easy to be coarse and somewhere still has a grassy taste. But many people prefer light roasts because of their high caffeine content, such as Half City.
The light roast coffee roasting level is famous worldwide because it shows many subtle flavor nuances. Coffee at this level has high acidity and a soft body. Coffees like Ethiopia, Kenya, Hawaii, and Jamaica are often light roasts, so their distinctive characteristics shine through.
2. Medium roast
The level of medium roast coffee is achieved immediately after the “first crack” but before the “second crack” occurs, also known as a medium roast. Coffee will be medium brown, the surface still dry, with no oil on the surface.
“City roast” usually ends right after the first crack. With “City Plus,” it may take a few minutes longer. But at this point, the roasting level will progress much faster, so stay focused and attentive.
Medium-roasted coffee is trendy in America. This level of coffee roasting will produce a sweeter color tone than a light roast. Besides, the body is more balanced in acidity, aroma, and taste.
With new coffees approaching, a medium roast is good to start with. Most coffees have a good flavor at the medium roast level. After that, you can try a new lighter and darker roast to compare and evaluate to find the right roast level. With coffee, always encourage creativity and experimentation. You can find the exact perfect roasting point for each coffee bean.
3. Medium-Dark roast
Medium-dark roast is achieved when the beans are close to having a “second crack.” At this level will begin to see the oil rising to the surface of the coffee beans. Coffee will be dark brown and slightly glossy.
“Full City” is the level a few minutes before the second crack. And “Full City Plus” will progress after the second crack and enter the dark roast stage.
The flavor will favor spicy, chocolate, and dark berries at medium-dark roast levels—a cup of medium-dark coffee with low acidity and rich aroma. You can feel the taste of chocolate cake or fine wine.
Central American, South American, and Indonesian coffees will taste very good if roasted at this level.
4. Dark roast
After the “second crack,” the coffee beans quickly darken, and the surface is shiny because the oil seeps out. Spanish-roasted coffee is usually charcoal black and shiny because the texture of the beans is rich in oil. At this roasting level, we will see the beginning of smoke in the roast, which is when the sugar is carbonized.
The taste will be smoky/sweet with a light body with this roast level. The darker the roast, the less sour it will be. Besides, the darker the roast, the more caffeine it will break down. So dark roasted coffee will have a less stimulating effect than lightly roasted coffee. This is also part of why Robusta beans with high caffeine content are often used to make espresso.
Note
Many coffee beans lose their distinctive flavor if roasted to a dark roast level. So consider and learn about coffee beans before deciding on a recipe for a roast.
Coffee tastes have always favored dark roasts, which is the same level of roasting that applies to commercial coffees. But for specialty coffees, lighter roasts are often required to preserve sensitive flavors.
If you like this roasting level, pay close attention and make sure you’ve mastered the roaster and temperature. Because at this temperature, the coffee beans will move to the next roast level in just a few seconds if not stopped at the right time.