Coffee roasting | description of flavor and taste characteristics of light roasted coffee beans _ what is the difference between light roasted and deep roasted coffee beans

Lightly roasted coffee beans

Roasting degree is an important parameter to determine the flavor of coffee beans. Coffee beans with different roasting degrees show different flavors.

In the past, most of the coffee was roasted in medium and deep depth, and its flavor showed bitterness and dark chocolate due to the high carbonation of coffee beans. In the current wave of boutique coffee, we advocate highlighting the regional flavor of coffee beans, while medium-and deep-roasted coffee beans will volatilize the aromatic substances in coffee beans, so now most boutique independent cafes will advocate light-roasted coffee beans.

Because the carbonation degree of the light roasted coffee bean is relatively weak, the aromatic substances can still be retained in the coffee fiber, and after brewing, it can retain the acidity and sugar of the coffee fruit, and it also emits a variety of aromatic substances, such as flowers, fruit, and so on. the overall taste is light and rich.

On the other hand, coffee beans in Ethiopia are mostly treated with light roasting, and the flavors of citrus, flowers and berries are more obvious than those roasted in medium and deep depth. Coffee beans from different producing areas are matched with different baking degrees.