A Guide to Coffee Roasting To be able to produce coffee, it starts with green coffee beans, soft spongy beans that smell like grass, which are thoroughly dried and later roasted and brewed to come up with an aromatic, flavorful drink. The process of producing coffee is by roasting the green coffee beans on a gradual phase such that when the desired temperature is reached, an aroma, which is characteristic of coffee, is emitted and the roasted beans are now in a state which can be referred to as coffee. Levels of organic compounds, such as amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, are contained in green coffee beans and when these beans are roasted a chemical reaction takes place, which is known as the Maillard reaction, which is a chemical reaction between amino acids and sugars, and this reaction produces brown, roasted beans that possess a distinct aroma and flavor. Roasting coffee is a mastery of having the ability to know when the beans are roasted to give that aroma and flavor and not burnt. Only coffee masters know how to produce the four categories of roasted coffee – light, medium, medium-dark, and dark. All categories give that aromatic smell but the flavor of each differs.
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Sound is a good indicator of the roasting temperature, such that there are two temperatures to watch during roasting, which produce a distinct sound in each, – temperature at 196 degrees Centigrade which emits the first crack sound, marking the beginning of a light roast coffee, and at 224 degrees Centigrade, which emits the second crack.
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Light roasts coffee are light brown in color and characteristic of having no presence of oil on the surface because they have not been roasted long enough for the oils to come out. Common examples in the market of light roast coffee are known as Light City, Half City, and Cinnamon Coffee. Medium roast coffee is of medium brown, has a stronger flavor than light roast coffee and, still, non-oily. City Coffee, American Coffee, and Breakfast Coffee are examples of names which refer to medium roast coffee. For medium dark roast coffee, the results come out as a rich, dark color coffee, slightly oily, and having a bittersweet aftertaste. Medium dark roast coffee is also referred to as Full City coffee. Dark roast coffee is typically a shiny black bean coffee, shiny due to the oil that comes out during roasting, has a bitter taste, less acidity and slightly dark to charred color. They are in popular demand than the other categories, such that they come in different names: High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French.