The Elements in Coffee Roasting Green coffee beans are naturally soft, spongy to the bite and smells like grass, but when it’s dried and roasted, the deep aroma and flavor of the coffee comes out and produces a staple ingredient to one of the world’s best brewed drink – coffee. When roasting the green coffee beans, the gradual building up of heat helps in causing chemical changes to take place in the beans, such that when the desired temperature is reached, the beans are in a roasted appearance and a roasted aroma is emitted which is uniquely characteristic of 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. It takes years of trials and errors to perfectly roast green coffee beans into good, quality coffee. Coffee roasters know when is the right roasting time to achieve the kind of coffee that can come out and, basically, there are four categories – 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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The characteristics of light roast coffee are light brown color, mild taste, and no visible oil present on the coffee, a result of not too long of roasting so that the inherent oils in the beans have not surfaced out. The following commercial names of this light roast coffee are: Light City, Half City, and Cinnamon Coffee. The characteristics of medium roast coffee are 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. These are the distinct characteristics of dark roast 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.

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