During roasting of coffee the volume of green coffee beans increases and their colour changes gradually from green through yellow to light, medium and dark brown or black.

 

There are two basic rules for beginners in the roasting of green coffee beans:

the higher the temperature and the darker the beans, the stronger the taste, and
the darker the degree of roasting, the less acid and the more bittersweet to bitter flavours the roasted coffee contains.

 

This means that a stronger roasting reduces theGeschmacksprofil_Kaffee level of valuable acids (a quality characteristic of coffee), while more spicy flavours dominate and the coffee tastes stronger. Light to medium brown roastings principally better emphasise the taste characteristics of each type of coffee. A harmonious acid completes the balanced taste. In darker roastings the acids become more discreet and the body and the richness of the coffee increases - the taste is getting stronger. For example espresso beans have therefore a very dark grade of roasting.

 

When choosing the grade of roasting one always has to make a compromise between the acid intensity and the strength of flavour. In the end it all depends on your personal taste preferences.

Tip: If you're unsure the first time which colour of roasting is right for your taste, we recommend you to take a few roasted beans of your favorite coffee as a sample for comparison. Or simply try out different roasting degrees and discover your new personal favorites!

 

 

  During roasting of coffee the volume of green coffee beans increases and their colour changes gradually from green through yellow to light, medium and dark brown or black.  ... read more »
Close window

 

During roasting of coffee the volume of green coffee beans increases and their colour changes gradually from green through yellow to light, medium and dark brown or black.

 

There are two basic rules for beginners in the roasting of green coffee beans:

the higher the temperature and the darker the beans, the stronger the taste, and
the darker the degree of roasting, the less acid and the more bittersweet to bitter flavours the roasted coffee contains.

 

This means that a stronger roasting reduces theGeschmacksprofil_Kaffee level of valuable acids (a quality characteristic of coffee), while more spicy flavours dominate and the coffee tastes stronger. Light to medium brown roastings principally better emphasise the taste characteristics of each type of coffee. A harmonious acid completes the balanced taste. In darker roastings the acids become more discreet and the body and the richness of the coffee increases - the taste is getting stronger. For example espresso beans have therefore a very dark grade of roasting.

 

When choosing the grade of roasting one always has to make a compromise between the acid intensity and the strength of flavour. In the end it all depends on your personal taste preferences.

Tip: If you're unsure the first time which colour of roasting is right for your taste, we recommend you to take a few roasted beans of your favorite coffee as a sample for comparison. Or simply try out different roasting degrees and discover your new personal favorites!

 

 

No results were found for the filter!
Viewed