The balance of bitterness and sourness changes with the degree of roasting! Understand the characteristics of roasting to find your favorite coffee. It is generally believed that green beans determine 80% of the taste of coffee, and the remaining 20% is determined by roasting. Let’s take a look at light roasting. , Medium roast, medium-deep roast, and deep roast for the difference of coffee bean flavor.
Over-roasted coffee beans will only accentuate the bitter taste; under-roasted coffee will become too sour. According to the characteristics of beans, it is very important to know the best time to stop roasting. After knowing the ideal roasting degree of each bean, it is also helpful when choosing roasted beans. If the store changes the roasting degree according to different types of beans, you should be able to buy delicious coffee beans from there. People who have not been accustomed to coffee tend to think light roasted beans are more delicious. It is recommended to start with lightly roasted beans suitable for entry, and then slowly try the darker roasted beans.
Light baking: has a sour taste, exudes the original strong aroma of beans
Lightly roasted coffee has less bitterness and strong sourness, which is similar to the taste of black tea. When you want to brew coffee with a refreshing flavor or want to taste coffee with a soft aroma, a light roast is suitable.
Medium roast: suitable for beans with less bitterness and sourness and a mild taste
Middle roasting is a stage that can express the bitterness and taste of coffee and is suitable for beans with a strong aroma and a mild taste. When the cup test is used to evaluate the coffee taste, the medium roast is also used as the benchmark. When roasting specialty coffee, in order to clearly present the coffee's individual aroma, light to medium roasts are mostly adopted. But when you want to express the taste of coffee, there are many beans that are suitable for roasting above medium-deep roasting.
Medium-deep baking: can fully feel the bitterness and sourness, it is the taste that Japanese people prefer
Medium-dark roasted coffee has the richest taste, neither bitter nor sour. In addition to being loved by Japanese people, it is a baking degree that people all over the world like. Suitable for thicker beans.
Deep baking: strong bitterness, with chocolate and caramel-like aroma
Deep roasting is the roasting of beans into a thick brown or blackened. The bitterness of the coffee becomes the most obvious, and the flavor is slightly monotonous. It is suitable for roasting thick, sour beans, or for brewing espresso.
The delicate balance between the bitterness and sourness of coffee is not controlled by roasting alone. Differences in the thickness of the beans, the temperature of the hot water during the extraction, and the extraction speed will change the balance. It takes time at each stage to brew the favorite flavor.
1. Hot water temperature:
If the temperature of the hot water is too low, the coffee components cannot be fully extracted, and only sour coffee will be brewed; on the contrary, if the temperature of the hot water is too high, the bitterness and off-flavor of the coffee will become heavier.
2. The thickness of the powder (Mesh):
If the coffee beans are ground into a coarser powder, the brewed coffee will have a lighter concentration and the sourness is better than the bitterness. If the powder is finely ground, the concentration of the brewed coffee will be stronger and the bitterness will be more prominent.
3. Extraction speed:
The extraction speed is fast, the sourness of the coffee is heavier, and the taste is lighter. On the contrary, slowly inject hot water to lengthen the steaming time of the coffee powder, and the brewed coffee will have a stronger bitter taste.
4. Extraction amount:
Using a large amount of hot water to brew a large number of servings of coffee it easier to brew a mild flavor; when a small amount of hot water is used to brew a small serving of coffee, it is easy to highlight the bitter taste of the coffee.
