A Guide to Coffee Roasting Green coffee beans are naturally soft, spongy to the bite and smells like grass, but when it’s dried and roasted, the deep aroma and flavor of the coffee comes out and produces a staple ingredient to one of the world’s best brewed drink – coffee. The process of producing coffee is by roasting the green coffee beans on a gradual phase such that when the desired temperature is reached, an aroma, which is characteristic of coffee, is emitted and the roasted beans are now in a state which can be referred to as coffee. Levels of organic compounds, such as amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, are contained in green coffee beans and when these beans are roasted a chemical reaction takes place, which is known as the Maillard reaction, which is a chemical reaction between amino acids and sugars, and this reaction produces brown, roasted beans that possess a distinct aroma and flavor. The art of roasting coffee is an accumulation of years of training, expertly reading when the beans are on the roasted temperature and time, which can make a difference between good aroma and flavor and a burnt flavor. The roasting is left into the expert’s hands to produce four different levels of roast coffee, which are – light, medium, medium-dark, and dark. The same wonderful coffee aroma comes out of all these kinds of roasted coffee; however, it is in the flavor that each possess a distinct taste.
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Coffee roasters know when the coffee beans are roasted into which category based on the sound it produces during roasting and at specific temperatures, such that at 196 degrees Centigrade the first crack sound is produced, marking the beginning of a light roast coffee, and at 224 degrees Centigrade, the second crack is sounded.
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The characteristics of light roast coffee are light brown color, mild taste, and no visible oil present on the coffee, a result of not too long of roasting so that the inherent oils in the beans have not surfaced out. Common examples in the market of light roast coffee are known as Light City, Half City, and Cinnamon Coffee. Roasting further the light roast coffee can produce what is known as medium roast coffee, which is of medium brown, has a stronger flavor than light roast coffee and, still, non-oily. Their special names come as City Coffee, American Coffee, and Breakfast Coffee. The characteristics of medium dark roast coffee are rich, dark color, slightly oily, and having a bittersweet aftertaste. Full City coffee is popularly its commercial name. Dark roast coffee is typically a shiny black bean coffee, shiny due to the oil that comes out during roasting, has a bitter taste, less acidity and slightly dark to charred color. These are the popular names of dark roast coffee beans – High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French.