The flavor of coffee is also closely related to the degree of roasting of the coffee beans.
Generally speaking, coffee beans will roughly go through the following stages during the roasting process: drying - dehydration - first burst - second burst - end, in this series of processes, the internal components of coffee beans will also produce a series of chemical changes that give coffee a different flavor.
What is the first explosion and the second explosion?
It refers to the phenomenon that the coffee beans are heated and expanded, and a large amount of gas is generated to break through the cell wall, causing the beans to burst.
Depending on the degree of roasting, it is generally divided into: light roasting, medium roasting, dark roasting, and more detailed divisions, such as medium-light roasting between light and medium, medium and medium roasting Medium dark bakes between depths, etc.
Here we talk about the three main roasting stages of light, medium and dark. In these three different stages, the flavor of coffee will show the following characteristics:
light roast
Features: The beans are light brown, with no oil on the surface and high hardness.
Flavor: Prominent sourness, bright and rising acidity, little or no bitterness, average mellow.
medium roast
Features: The beans are brown with a small amount of oil on the surface.
Flavor: Soft and well-balanced on the palate, beginning to sweeten and mellowing the liquid.
deep roast
Characteristics: Beans are dark brown with an oily surface.
Flavor: The flavor of origin is largely lost, with just the right dark roast with nutty, chocolate and caramel flavors.
There is no so-called good or bad roasting method, only whether it is suitable for the coffee bean itself and whether it is suitable for your appetite. Different processing methods will produce different flavors, you can choose according to your own taste.
