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Roasting is a high-temperature process that transforms coffee beans into the aromatic, dark brown beans we know and love.Roasting is an art as well as a science.

“Years of training are required to become an excellent roaster who can “read” the beans and make split-second selections. The difference between a flawlessly roasted batch and a destroyed batch of coffee may be measured in seconds”.

Why do we roast?

Roasting releases the aroma and flavor that are contained inside green coffee beans. Beans are stored in green form, which allows them to be stored without losing quality or taste. Green beans have none of the characteristics of roasted beans; they are mushy and spongy to the biting and smell grassy.

As the beans are rapidly heated to extremely high temperatures during roasting, chemical changes occur. When they reach the pinnacle of perfection, they are immediately cooled to bring the process to a halt. Roasted beans smell like coffee and weigh less since the moisture has been removed during the roasting process. They have a crisp bite to them and are ready to be ground and brewed.However, once roasted, they should be utilized as soon as possible before the fresh roast flavor fades.

Roasting coffee beans releases the aroma and flavor that are contained inside green coffee beans. Beans are stored in green form, which allows them to be stored without losing quality or taste. Roasted beans smell like coffee and weigh less since the moisture has been removed during the roasting process.

Understand your roasts

Most roasters have unique names for their favorite roasts, and there is minimal industry consistency. This can be confusing while shopping, but roasts are classified into four color categories: light, medium, medium-dark, and dark.

Many consumers believe that darker roasts have more caffeine because of their powerful, rich flavor, while light roasts actually have a little higher content.

The ideal roast is a personal preference that may be influenced by national preference or geographic region. Common roasts are likely to be found among the four color categories, as described below. It’s a good idea to inquire before making a purchase. Roasts can be vastly different from one another.There are four roasting procedures in general, and 14 roasted coffee beans types can be seen in the coffee industry.

Roasts are classified into four color categories: light, medium, medium-dark, and dark. Darker roasts have more caffeine because of their powerful, rich flavor. The ideal roast is a personal preference that may be influenced by national preference or geographic region.

Light Roasted

This light brown roast is typically used for gentler coffee varietals. Because the beans are not roasted long enough for the oils to penetrate to the surface, there will be no oil on the surface.

  1. Lights City
  2. Half City
  3. Cinnamon

Medium Roasts

This roast has a medium brown hue, a richer flavor, and a non-oily surface. Because it is popular in the United States, it is commonly referred to as the American roast.

  1. City
  2. American
  3. Breakfast

Medium-dark Roast

This roast has a rich, dark color, some oil on the top, and a subtle bittersweet aftertaste.

  1. Full City

Dark roasted 

This roast yields glossy black beans with an oily surface and a strong bitterness. The darker the roast, the lower the acidity in the coffee beverage. Dark roast coffees range from slightly dark to burnt, and the terms are sometimes used interchangeably — double-check your beans before purchasing!

  1. High
  2. Continental
  3. New Orleans
  4. Espresso
  5. Viennese
  6. Italian
  7. French

This artical was written for one of our community site [Ceylon Coffeee Federation] and thought to share it with you too.