Coffee Roasting and Roasting Machines

Light Coffee Roasting

Lightly roasted coffees embody the original flavors of coffee. Since these coffee beans are not roasted for a long time, the original organic compounds and chemical structure of the beans do not have much time to disperse during the roasting process. Lightly roasted coffee beans are light brown in color and are preferred for softer-bodied coffees. The lightest roasts impart a bit of nut or grain flavor. Slightly darker versions of light roasts impart different fruit and spice flavors. You can even taste brown sugar. There should be no oil on the surface of the lightly roasted coffee beans. Light, fragrant, floral or fruity coffee notes appear.

Medium Coffee Roasting

Medium roast coffee is medium brown in color with a non-oily finish. Traditionally, medium roasting is the most preferred type of coffee roasting in America. Medium roast coffee beans still contain some original organic ingredients. However, their taste is not as pronounced as those in light roasting. The fruity flavors and acid level are slightly reduced, resulting in a softer coffee. Medium roasts tend to bring to mind other flavors like caramel, honey, or roasted fruit. Medium-dark roast coffee beans are a rich, dark brown color with a semi-oily finish. Medium dark roasts are slightly bitter and begin to have more smoky roast flavors. They are a little more oily. These coffees usually leave a slightly bitter-sweet aroma in the mouth.

Dark Coffee Roasting

Dark roasted coffee beans are almost black in color. It is oily and produces a noticeable bitterness. The darker the coffee bean, the less acid there is in the coffee. The aroma of dark roasted coffees is quite bitter. The beans lose their acidity during roasting. For this reason, most of the beans’ natural flavors are completely lost in many dark roasts. While dark-roasted coffees may not sound very appealing, dark-roasted beans work best when combined with other flavors such as syrup or cream.