We have already learned about cultivation, how to choose the best bean, how to grind it, but we haven’t talked about the types of coffee roasting yet. After all, this super important process practically ends the production chain before delivery to the consumer.

Experts say roasting is the most critical process as it is the easiest time to spoil coffee – good professionals can even improve some grains that are not excellent, that is. Want to know more about how the green bean roasting is done and how it will influence all the taste and olfactory properties of the drink? Read this article to the end and stay on top of this step in the coffee world.

The different types of coffee roasting and their interference with the taste and intensity of the drink.

First, it should be noted that a good roast is one that highlights the best characteristics of each type of grain. That’s because the process interferes with the aroma, taste, body, acidity, finish, balance, just about anything – roasting converts about 300 original compounds into over a thousand different ones.

So to get started, you need to know the potential of each coffee bean. Each will offer a range of possibilities, especially for acidity, body and aroma. But these aspects can vary greatly from the type of coffee roasting, and the degree of burning of the raw beans determines different characteristics for the beverage. So the same gourmet coffee bean will have very different characteristics depending on the roasting point used, which is defined by how long the coffee bean stays at each temperature. 

The process begins by heating the beans at a temperature of 180 to 240 degrees for a period of seven to fifteen minutes, depending on the desired roasting grain. The longer the coffee roasts, the darker its color will be. For everything to go well during the process, it is critical that the roaster master uses the senses (sight, hearing, and smell) to determine when the beans are properly roasted.

From this, the roasting levels can be differentiated by the color of the coffee bean and the aroma. The roasting can be light, medium or dark.

Light or light roasting?

Light roasting coffees retain better acidity and floral aromas, so this type of roasting is often used for delicate, high quality coffees. However, the lighter roast develops little of the coffee body. As they are less roasted, the beans also have little bitterness. At this point, most of the coffee’s essential oils are conserved (the higher the roasting, the more oils the bean loses to the environment). Light roast coffee is widely used for the preparation of espressos.

Medium or medium roast?

It is known as the balanced roasting. At this point, coffee begins to lose essential oils and so also loses some flavors and aromas. However, it begins to gain body and lose acidity. That is, the elements are in perfect harmony and the coffee has velvety texture. Medium roast coffee can be used for the preparation of strained drinks.

Dark or dark roasting?

Dark roast coffee has little acidity. However, he also loses in body and sweetness. At this point, the natural sugar in the grain begins to caramelize and bitterness appears. Dark roast coffees develop aromas like chocolate and caramel, so we have the impression of having a stronger coffee.

Some important points

First point: Excessively roasted beans are usually like this to hide their defects. As a result, they also lose the characteristics we should feel in a quality coffee – burnt coffee is black, has lost its aromas, body and acidity, being a coffee poor in flavor and tends to taste burnt or even other unpleasant things. like rubber. Many common coffees, which are sold in the supermarket, are burned, and so usually have high bitterness. Perhaps that is why many sweeten the drink.

Also, a roaster is not just a machine in which to place the beans and ready. Each device has variables that must be controlled by the roaster master: air flow, time and temperature are some of them. Thus, one type of coffee may be better if roasted lighter and another if roasted a little more. Who will give the endorsement will be the sensory of the roaster master, because it is through his knowledge and many tests that the best coffee will be extracted.