Facts and Tips About Gourmet Coffee and Coffee Roast Levels We will be learning about the different coffee roasting techniques and attributes that need to take into consideration when roasting coffee beans. The temperature and the time the coffee beans are roasted are the determining factors for the coffee roast level. In terms of standard coffee roast levels, these include light roast, medium roast, and dark roast. A light roast is a light brown in color, the coffee beans are dry without oils present and ideal for those who prefer mild coffee. A medium roast is sometimes called “American roast” because it is commonly preferred in the United States, it is medium brown with a non-oily surface and has a stronger flavor than a light roast but the coffee beans are slightly sweeter than a light roast. A dark roast produce black or charred color coffee beans with lower acidity levels, and has shiny and black coffee beans with an oily coffee bean surface, producing a significant amount of bitterness. When it comes to light roast, the different increasing levels include light city roast, half city roast, and cinnamon roast. Medium roast’s increasing levels include American roast, city roast, city roast plus, high roast and Viennese roast or Vienna roast. The increasing levels for dark roast include Continental roast, New Orleans roast, French roast, Dark French roast, espresso roast, European Roast, Italian Roast and Spanish roast. The change in the taste and the characteristic flavors of coffee are achieved through coffee roasting, transforming physical and chemical properties of green coffee beans into roasted coffee products. When it comes to the equipment used in coffee roasting, they include hot-air, drum, packed-bed, tangential, centrifugal and home roasters. Hot-air coffee roasters force heated air with the use of a perforated plate or screen under the coffee beans, lifting the heated coffee beans as they circulate and tumble within the fluidized bed. When you’re choosing your coffee, you must consider its aroma, acidity, body, roast, and balance. When it comes to aroma, the different characteristics include fruity, floral or herbal, as determined by the smell after grinding and brewing. The acidity level pertains to the liveliness or tanginess from a small to large amounts of coffee. The body refers to the heaviness or thickness of the coffee of your tongue that can be categorized as delicate body, balanced body or full body. The balance of a coffee refers to the good combination of all these elements just stated. When evaluating the grade of coffee beans, coffee cupping is used, which evaluated the taste and aroma of coffee beans.5 Uses For Drinks

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