How to choose the right coffee? Types of coffee roasting

The desire to choose a really tasty and aromatic coffee is completely natural. When visiting specialized sites or coming to the store, we see all sorts of numbers and decoding on the packaging. Without the help of specialists, it is quite difficult to understand all this. After all, there are concepts of light and dark roasting, as well as much, much more. Below, we tried to answer at least the most common questions that may arise when buying coffee.

Everyone knows that coffee drinks have a long preparation process. After all, before they are ground, they must also be very well and properly roasted.

Today, there are different types of roasting that contribute to the appearance of a particular shade, aroma. A similar example is the preparation of a steak, which can be weak, medium or strong. And each degree of steak preparation has a large number of fans. The same situation occurs with coffee. Each degree is characterized by certain features, fills the coffee with a unique flavor. And it is important to note that improper roasting can spoil even the most delicious beans.

How are coffee beans roasted?

There is a strict procedure for producing coffee. First, green coffee must be kept in a special room for a strictly regulated period of time. After that, sorting begins, the beans are carefully cleaned of debris. The final stage of this process is roasting.

For this, special roasters are used, in which the coffee is processed. The beans themselves are constantly mixed, since the heat must be distributed as evenly as possible. At first, the beans themselves absorb the heat, and then they begin to emit it, shoot, and crackles appear. This is evidence that the first stage of roasting is over.

To complete the roasting process, the beans will need to be cooled rapidly using very cold air.

Torrefacto – Pros and Cons of Buying Coffee Made with This Method

Vietnam has an interesting tradition of roasting coffee – during this process, refined butter and a little sugar are added. This way, the beans are caramelized and covered with a thin layer of glaze. Of course, they look attractive, but it should be noted that they also change the taste of the coffee.

Most often, this method is used for low-quality coffee varieties that were initially tasteless or had some problems. Accordingly, the conclusion - to buy or not - should be made independently.

What are the main degrees of coffee roasting?

There is no single classification here, because each country has created different gradations that depend on local characteristics and traditions. For example, in some countries, the degree of roasting is indicated by numbers, and in others - by the names of countries (Viennese, Italian, etc.). We tried to understand this in a little more detail.

If the gradation is determined by numbers, then there are no more than 5 such degrees. And each from 1 to 5 determines the degree of roasting - from light to completely black. And then a little about each of them.

Brown roast

Such beans have a light or pale cinnamon shade, roasting in this case is carried out until the first click. The surface of such beans is matte in most cases. According to taste characteristics: increased acidity with herbal notes is felt. It is also called New England roasting. Relatively inexpensive beans are used, which are then easily brewed in ground form in a cup, Turk, etc.

American Roast

The beans will also acquire a light brown shade, but its color will not be uniform. They have not very high acidity with a more pronounced sweetness. Most often used to produce inexpensive brands. Suitable for brewing with a French press. 

Urban Roast

This is a medium roast, the beans become moderately brown, with an oily surface. The traditional slightly bitter taste is characteristic. A slightly caramel shade appears. Suitable for both coffee machines and Turks.

Urban roasting in full force

In this case, it is assumed that the beans will be roasted until the second click, their color becomes darker and glossier. The sweetness decreases, chocolate notes begin to dominate. Ideal for preparation in coffee machines.

Viennese roast

This is one of the most common types of roasting, popular among many buyers. After all, the coffee acquires very bright shades with minimal acidity and a little sweetness.

French Roast

Experts confidently call it the richest and darkest, which is most often used to make espresso. The drink turns out rich and thick. The beans become very fragile and black during the roasting process.

Neapolitan roast

Quite often it is also called Italian. The beans acquire a black color and have a rather greasy surface. But such coffee is already an acquired taste.

This is almost all the information needed by a person who is buying coffee beans for the first time and cannot understand what type of roasting will be optimal for him.

Does the strength of coffee depend on the degree of its roasting?

The more coffee is roasted, the more its caffeine content decreases. If in dark coffee it is 1.3%, then for light roasting it will be 1.37. Also, a lot depends on how the coffee was prepared. That is, how much coffee itself was used, and how much water.

This is probably the most important information needed for people who want to buy a quality drink with excellent aroma and taste characteristics. If the purchase is made in a coffee shop, you can always get more detailed information from consultants. They will help you choose coffee with a roast that will meet the customer's wishes.