Did you know that coffee beans are actually from a cherry fruit? The plant that bears these coffee cherries is called the Coffea plant.
And from the cherries, coffee beans are extracted. However, those green coffee beans can’t still make you a good coffee because the roasting process makes it into brown and aromatic beans.
The Roasting Process
Roasting coffee is the process in which the coffee beans are brought to high temperatures to bring out the flavor and aroma. The high temperatures cause a chemical reaction of the beans to let go of its amazing flavor. However, there are certain types of roasting process to bring out the best in every coffee beans.
Dark roast coffee is commonly known as French Espresso, Dark French, Heavy, Italian, and Turkish. In creating the dark roast coffee, the temperature needed is between 465 °F – 482 °F. Usually, these are the sweetest among the types of coffee roast because the coffee beans have given enough time to caramelize. This type of roast takes time, but that’s the best part because the long process helps the coffee beans develop a richer flavor. The longer process also lessens the caffeine and acidity level of the coffee beans.
This roast is commonly known as Viennese, Continental, Light Espresso, Light French, and Full City. In this type of roast, the temperature needed is about 437 °F -446 °F. The beans also taste sweet and caramelized. Since it is next to dark roast, the flavor is also rich and full, and when it comes to acidity level, still less because of the process.
Medium roast coffee also called Regular, American, and City. Medium roast is the average American coffee drinker’s favorite kind of roast. The temperature used for the coffee beans is 410 °F – 428 °F. Usually, the coffee beans have not yet reached their full potential. The acidity level as well as the caffeine is a little bit high than the medium-dark roast. It can also taste a bit bitter because the roasting process is not long enough for the beans to be caramelized.
The roasting process of this light roast is faster than all of the types of coffee roasts. The color of the seeds is lightly brown that usually went through temperatures if 356 °F -401 °F. Since the roasting process is not long enough, the earthy and green flavor is still eminent in light roasts. In this kind of roast, the caffeine and acidity level is high that makes the taste of coffee bitter.