Coffee is an absolute treasure but why do we roast the beans to change their flavour and why does the longer roasting change the bean so much?
Coffee beans are stored in their green state until roasting. They can be kept for around two years if they are kept in a cool place out of direct light and in a breathable container. The actual flavour and smell of the green bean is grassy and texture is soft and squashy and it bears hardly any resemblance to the coffee bean after it has been roasted.
The reason we roast coffee is to release the aromatic oils that are sealed within the green coffee bean. Under high temperatures, chemical reactions unlock the flavour and characteristics of the bean. After roasting the beans, they are cooled rapidly to stop any further roasting within the bean.
Once coffee beans have been roasted, they lose their aroma and flavour quite quickly so they should be used soon after being roasted.
Even if you aren't home coffee roasting your own green coffee beans, it is helpful to know when buying coffee what the different styles are as it gives you a more educated choice. Light roasts tend to be more acidic as longer roasting will reduce the acidity in the bean. As a rule the darker the roast the fuller the flavour and less of the original characteristics of the bean remain. The type of roast in itself does not determine the flavour of the bean as much as the country from where they came from. It is advisable to let the flavours develop for at least four hours after roasting before grinding.
It is a very personal when describing the taste of coffee, like describing wine. There is no standard language regarding the colours of the roasts. Two roasts of the same type will probably differ in different parts of the world.
There are four basic coffee roasting profiles within which there are several different coffee roasts terms.
Light Roasts - milk chocolate or lighter in colour.
Grades : Light City, Half City, Cinnamon, New England
The beans have not been roasting long enough for the oil to show on the surface. A roast that is commonly used for tasting as the original flavour of the bean has not been roasted out of it. They don't have any noticeable roast taste and have a high acidity. Milder coffee types are generally used with this type of roast.
Medium Roasts - rich brown dark to milk chocolate colour.
Grades : City, American, Breakfast
These beans still don't have any oil on the surface yet. It has a stronger flavour than light roasts. The acidity has been reduced and more of the aroma and body has been allowed to develop. It has a sweeter taste that the light roasts and is regarded a well balanced, complex roast.
Medium - Dark Roasts - dark brown in colour.
Grades : Full City
There are some signs of oil that appear on the surface of the bean. Some of the balance has been lost and there is more body to the flavour although the beans characteristics are still there. Can have hints of bittersweet and spicy overtones and there is a definite roast aroma coming from the longer roasting process.
Dark Roasts - very dark brown in colour
Grades : High, Continental, New Orleans, European, Espresso, Viennese, Italian, French
There are many types of beans and climates and roasts that effect the coffee flavour. It is almost impossible to describe them all and it's also a very personal choice as to which is the best.
Are you tired of the same old coffee tastes and would like to expand your own portfolio of coffee tastes?
You can find out more about coffee and get your hands on some fantastic beans at theworldcoffeepot
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