What is the purpose of roasting coffee? By roasting, coffee acquires its specific taste, color and aroma. The green beans change their color to typically coffee brown. During roasting, certain chemical reactions take place - the length of roasting coffee then affects the final result. There are several types of roasting and we divide them according to the mentioned characteristics of the procedures.
What affects coffee roasting?
Roasting coffee is a relatively demanding process, influenced to some extent by pressure and outdoor weather. Each roastery has a different signature on the resulting tastes. Roasting is also influenced by the person who makes it, so the same type of coffee can taste different. During the whole process, it is necessary to monitor the roasting temperature, the speed of the roaster drum and the addition of air. After roasting, the grains are cooled in a special device and left to rest for two days before they reach the store from the roaster .
Light roasted and dark roasted coffee
The degree of roasting is as important as the roughness of grinding coffee , for a specific way of preparing coffee, some degree of roasting is more suitable, some less. For example, light roasting is suitable for preparation in aeropress, drip or french press. Darker roasting is more suitable for preparation in a mocha kettle or in an espresso coffee machine.
If you are more interested in making light or dark roasted coffee, read our article .
Green coffee is unroasted coffee
It is generally believed that ingestion is beneficial to health and aids weight loss. This coffee has more antioxidants and acids that are lost through roasting (you can read more about green coffee on our website in the "About coffee" section).
If you are more interested in making this coffee, read our article .
Types of coffee roasting by name:
- Light Cinnamon
- New England - first crack begins
- American, Light City - the first crack ends
- City Plus, Medium
- Full City
- Light dating in French, Viennese
- French - coffee begins to burn
Roasting types by color:
Light roasting - otherwise also "cinnamon roasting", named after the color reminiscent of cinnamon. Coffee is more acidic and has a faint flavor
Medium light roasting - light brown color, brightly sour and more varied taste
Medium roasting - color slightly to medium brown, with a fuller body and mild acidity
Medium dark roasting - acidity is suppressed, the taste components of coffee stand out, the grains have fine oil droplets on the surface
Dark roasting - the color is dark brown toblack, grains are greasy, subtle taste characteristics are suppressed, full body, bittersweet tones
Very dark roasting - beans very dark to black, no acidity, coffee beans are completely covered with oil, the body is light, it can go to the burnt taste
Before burning - such coffee can no longer be drunk