Getting to Know the Degree of Roasting Coffee Beans

Coffee beans in the form of rice can not be brewed immediately granted upon completion passes postharvest; rice coffee must be roasted before they can be ground and brewed. The way and degree of roasting will produce a coffee with a variety of characters and flavor character of the resulting vary in terms of aroma, body, acidity, up to levels of caffeine.

Characteristics of Roasted Coffee Beans By Degrees

The roaster or coffee roasters generally use standard roasted separately so that each has a distinctive flavor, it includes the degree of roasting. However, visual and taste characteristics of each degree of roasting can generally be identified by those who are already quite often enjoy different kinds of coffee.

Following the division will generally roasting levels as well as visual and taste characteristics that are often used by the roaster:

Cinnamon Roast. This level in the category of light roast, can be seen from the coffee beans are still light brown as the color of cinnamon and not oily on the surface, if brewed has a high acidity level, the process of roasting stops right before the first crack.

New England Roast. This level also includes a light roast, but the color is darker than Cinnamon roast, roasting process stops at the first crick (first crack).

American Roast. Roasted degrees belong to the medium roast and flourished in America. Acidity level is not too high to medium body. Brown color slightly darker than New England Roast, roasted until the end of the first crick time.

City Roast. It also includes a medium roast, rather dark brown, has a thicker body and flavor, aroma and acidity are more balanced than the type of light roast.

Full City Roast. This degree included in the medium-dark roast; the color is dark brown with a surface that has begun oily, roasting stop when entering the early stages of the second crick (second crack).

Vienna Roast. This level also in the category of medium-dark roast; mengategorikannya although there is also a dark roast. The color is darker than Full City Roast and has a thick body with a low acidity. Roasting process is carried out until the middle of the second crick.

French Roast. This level into the category of dark roast, blackish color with an oily surface and slightly charred, if brewed taste is often bitter. Roasted coffee has a low caffeine content.
Italian and Spanish Roast. Both show the surface characteristics charred, black and very greasy. Acidity is lost and produce charcoal flavor when brewed.

Penyangraian above levels can be a benchmark for you to determine what kind of coffee beans you want to purchase or consumption. If you want coffee with high acidity, then choose roasting coffee with light or medium roast. If you like a thick body, you can choose coffee that is roasted medium-dark roast. But if you still sticking that it must be a bitter coffee, of course, fall into the category of your choice of dark roast.