![]() The roast level of the beans will tell us our initial brew ratio and brewing water temperature. When brewing espresso, we're taking into account the roast level of the beans mainly because it will dictate our recipe or at least our starting point. Nousnou iwasaki by Unsplash - From Raw Beans to Lighter, Medium, and Darker Roasts Medium Roast - We should expect a hint of that roasted flavor with medium roasts, as they tend to place themselves in the middle of the palate of flavors that roasted coffee is.Light roast - With lighter roasts, we'll get a fruity, brighter acidic taste that expresses more of the coffee's original flavor.Dark Roast - The darker and oilier the roast is, the more profound and caramelized smokiness we will taste. ![]() So in that regard, there are three main categories of roasted beans: dark, light, and medium roast. Nathan Dumlao by Unsplash - A Palate of Coffee Flavors Or, if the coffee beans have a natural sweetness and caramel aromas, the roaster will want to enrich those by roasting the beans for a more extended period. In that case, the roaster will usually lightly roast that batch of beans to preserve that flavor and enhance the acidity and brightness. When we roast them, the chemical reactions developed inside the beans enhance those natural flavors and add new ones.įor example, suppose the coffee naturally has a lovely light and floral note. The flavors are mainly affected by the type of coffee and the region of the world where it grows.Īpart from the natural flavors, the brewed coffee's taste is also affected by the roasting of the beans. Coffee beans naturally come in a large variety of flavors.
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