Levels of Coffee Roasting That Coffee Lovers Need to Know. For 1300’s Coffee, we pay special attention to the coffee roasting process, not only because of its ability to transform raw coffee beans into finished products of the best quality, but also to help maximize flavor potential. , aroma, light strength and even aftertaste that lingers after enjoying a sip of specialty coffee from the hands of customers.
The world today is divided into many levels of coffee roasting with different names. Each level and degree of roasting coffee will produce its own flavor and be suitable for different brewing styles. 1300’s will share 4 main coffee roasting levels, including: light roast, medium roast, medium dark roast, dark roast.
Because each coffee variety always has natural differences, it is not possible to simply “see the color” to be accurate enough to classify. We need to combine a typical roasting temperature range, along with natural physical changes such as cracking during roasting, to consider any coffee that has progressed to this stage. during roasting.
In each part of the world, depending on the altered characteristics, there is a different name for each stage at which the coffee is taken out of the roaster. Levels of Coffee Roasting That Coffee Lovers Need to Know.
Levels of Coffee Roasting That Coffee Lovers Need to Know.
1/ Cinnamon – Earlier than Light Roast
This is a very light roast, the roasting process ends before the first explosion, so the coffee often has a very sour, fresh taste, prominent with a resinous smell of grass and trees, and overall has a very light body.
2/ Light Roast
Light roast is the stage when the coffee is taken out as soon as the first crack appears (first explosion) from 195oC to 205oC (385oF to 400oF). This roast level is often reserved for Cupping because the beans still retain their inherent nature (Bean flavor) and have not been interfered with by the roasting process (Roast flavor). When testing the seeds at this roasting level, we will see the flavor of fruit, beans, a lot of sourness, sweetness, and very little bitterness.
3/ Medium Roast
Medium roast (or Full city) is the large period between two roasts of coffee. According to Scott Rao, Full City refers to the stage when the coffee is removed before the second explosion occurs, at which time the beans release a significant amount of glossy oil on the surface, have a pleasant flavor, and have a moderate balance between the characteristics. . Medium is suitable for drinking Espresso because there is a balance between acidity, sweetness, bitterness and balanced body.
4/ Medium-Dark Roast
Viennese is a common name for this stage. Coffee is taken out in the first seconds of the second explosion, from 205oC to 232oC (500oF to 450oF). The bean characteristics dominate and the uniformity is high because the coffee almost no longer has its own unique flavor properties. If you need a cup of Espresso dominated by bitterness, thick body, low acidity, little sweetness, spicy flavor, and prominent caramel, then this is the appropriate roast level.
5. Dark Roast
Dark Roast is a roasting level in the temperature range of 230-240 degrees Celsius. The coffee will be taken out after the second crack (crack 2) appears for about 30-60 seconds. At this stage, coffee has a highly bitter taste and a smoky taste when brewed; The acidity and sweetness are completely gone. The flavor of Dark Roast coffee is quite strong, suitable for those who like the bitter and strong taste of black coffee.
1300’s Coffee always captures the roasting levels and characteristics of coffee according to each roasting level. We adjust the time and temperature to create standard and high-quality roasted coffee batches for coffee lovers have a wonderful taste experience. Levels of Coffee Roasting That Coffee Lovers Need to Know.
