As Meal Zense explainted, roasting coffee beans is a crucial step in the coffee production process that transforms green coffee beans into the aromatic and flavorful beans used to brew coffee. Today, Meal Zense makes a summary.
Green Beans: Green coffee beans are unroasted beans that have a green color and are relatively stable in terms of flavor and aroma. They have a grassy and raw taste and lack the familiar coffee flavors we associate with a brewed cup.
Light Roast: Lightly roasted beans are roasted for a shorter duration, typically until the first crack stage. They have a light brown color and a dry surface. Light roast preserves more of the bean's original flavors and characteristics, resulting in a more acidic and complex cup. The flavor notes can include floral, fruity, and tea-like qualities.
Medium Roast: Medium-roasted beans are roasted past the first crack and have a medium brown color. They have a balanced flavor profile with a slightly reduced acidity compared to light roasts. Medium roasts bring out more sweetness and body, with flavors that can include chocolate, caramel, and nuttiness.
Dark Roast: Dark-roasted beans are roasted beyond the second crack, resulting in a deep brown or almost black color. Dark roast beans have a shiny, oily surface due to the oils released during roasting. The flavors are significantly transformed, with bold, smoky, and pronounced bitter notes. Dark roasts often have a fuller body and lower acidity, and the original flavors of the coffee bean are more subdued.
