Author: Alena Dorozhkina , unique tea and coffee specialist,
professional tea-tester
Among the key factors that determine the taste and aroma of a coffee drink, the method of heat treatment of grains plays an important role.
Freshly picked and barely peeled, they have a characteristic herbal smell, soft structure, and practically no taste.
Everything changes after the raw materials go through a whole production cycle, the result of which is the quality characteristics familiar to everyone.
Given the variety of varieties and growing conditions, even batches of the same variety can be strikingly different from each other. What are the degrees and types of roasting coffee beans, what do they affect, and which is better? Let's figure it out.
Overview
The processing process consists of several sequential steps implemented in strict accordance with the protocol.
At the initial stage, grains are aged in specially designated rooms, inside which climatic readings are monitored & mdash; temperature and humidity first.
Next & mdash; the sorting phase begins, within which everything unnecessary is screened out and removed, which can negatively affect the taste characteristics of the future product.
By completing the sorting cycle, you can pass the coffee to the roaster.
Standard equipment & mdash; braziers & mdash; outwardly resemble drums, in which heat is pumped from the outside. Constantly rotating, they mix the grains placed inside, evenly distributing the thermal load to give optimal qualities.
The material first absorbs heat waves, and over time & mdash; begins to highlight it, resulting in a distinctive sound.
Crackles and clicks & mdash; indication of completion of the first stage, which may be considered sufficient in cases where the grade does not require deeper processing.
At the same time, within the framework of one complex frying cycle, changes between the endo- and exothermic phases often occur repeatedly & mdash; it all depends on the chosen technology and recipe.
Processes catalyzed by grain heating change character and continue to develop even after the thermal source ceases to have a directional effect.
For monitoring and timely shutdown, a quenching technique implemented through the supply of cold air flow is used.
Degrees of roasting
There is no general classification system that defines a clear gradation between different types of roasting coffee beans.
Each country has its own terminology, starting with ordinal numbering and ending with names that determine the binding to a particular area or region.
For those who are planning to choose the appropriate option for the first time, it is worth considering that the number designation usually reflects the level in color expression, where the unit & mdash; this is the lightest kind, and the five & mdash; very dark, almost black.
For convenience, it is worth giving their relationship with more familiar common names.
Brown roasting
The first, lightest degree of coffee roasting where heat treatment ends with clicks.
At this point, the grains have a characteristic light brown hue and a dry matte surface.
As a rule, the technique, also known as New English, is used when working with inexpensive varieties intended for cooking in jezva & mdash; on sand or on a special apparatus.
American roast
Another preparation option that does not provide for a long and radical thermal effect on the grain.
The resulting color is also brown in a light tone, but is unevenly distributed, resulting in a variegated color for the individual elements of the product.
& nbsp; Difference from previous & mdash; more pronounced sweet taste, most pronounced in aromatic properties.
The technique is used when the purpose of processing is to emphasize the specific features inherent in individual varieties.
The finished material is suitable for brewing in a Turk, French press, and drip.
Today, this technology is used for most mainstream budget brands.
Urban roasting
Moving from the weakest types to coffee in medium roast grains.
In this case, the process of thermal exposure continues until the raw material has a pronounced brown tint, and its surface acquires a small glossy coating, similar to an oily film.
This option is a harmonious combination between coffee aroma and the preservation of natural grain flavor. It is equally good for classic cooking methods and espresso machines.
Differentiator & mdash; a noticeable sweetish caramel bouquet, somewhat reminiscent of burnt sugar.
Full Urban Roasting
A cycle that continues until the & laquo; second click & raquo; begins provides the grains with a dark brown hue.
The outer layer becomes even more glossy. At the same time, sweets will be noticeably less, and instead of it, rich chocolate notes begin to appear in the bouquet.
Taste & mdash; full-bodied, distinctly & laquo; fried & raquo;, with an admixture of slight bitterness characteristic of black coffee.
This format is suitable for use in carob coffee machines, where the product is initially ground to a powder with a loose structure, tamped in the holder and placed in a group through which hot water is supplied under pressure.
Vienna roasting
Another variation similar in many ways to the previous degree.
The longer the exposure in the brazier & mdash; the more oily and darker the grain, which often begins to smoke during processing.
The final result differs markedly from the initial options in both appearance and taste.
The finished drink has almost no acidity, and the sweetness of the aroma remains barely perceptible.
Optimal application & mdash; making ristretto and espresso, pure black coffee with a bright and rich timbre that leaves a bitter aftertaste.
For those who want to appreciate all the advantages, Vienna roast Santa Fe , presented in the collection from & laquo; RCK & raquo;.
French roast
In some sources it is referred to as & laquo; heart-dark roasting & raquo;, which, albeit florid, but eloquently characterizes this degree.
It is considered one of the most popular types, has a glossy black color and is achieved by holding the grain until the second click.
The taste gradually loses the refinement inherent in light varieties, and has a rough tonality that emphasizes the quality of heat treatment.
It's more & laquo; severe & raquo; coffee, suitable for those who primarily appreciate the effect of the drink, rather than its softness or compatibility with other ingredients.
As an example of French roasting, it is worth paying attention to the espresso mixture Santa Fe & laquo; French roasting & raquo; , presented in the catalog & laquo; of the Russian Tea Company & raquo;.
Italian roasting
One of the most radical methods, however, which is attributed precisely to the country that gave the world espresso.
The cereal base is fried until the elements are practically black and brittle, losing their original natural taste.
The characteristic bitterness and strong aroma are often used by unscrupulous suppliers and manufacturers as an option to disguise a poor-quality batch of coffee beans.
However, for uninitiated and unprepared tasters, even elite varieties processed in this way may seem extremely specific.
Spanish roasting
Extreme stage, also known as & laquo; dark French & raquo; or & laquo; Neapolitan & raquo;.
Looks like charcoal, tastes like it. Extremely exotic.
How to determine the degree of roasting coffee by color
Color differentiation is generally recognized because it is based on simple and understandable principles: the longer the grain is fried, the closer its final color will be to black.
However, it should be borne in mind that different grades change color with different intensities during heating, so this classification cannot be considered completely universal.
Light roasting
Also known as Light City and Cinnamon Roast, the heat treatment cycle is limited to the initial phase, which is characterized by a light brown hue and minimal oil release.
The finished beverage has a light body, slightly toasted taste, and noticeable acidity due to the herbaceous origin of the product.
Lightly roasted coffee retains most of its natural flavors, as well as a significant dose of caffeine.
The heating temperature does not exceed 205 & deg; C. In the process, the raw materials placed in the drums gradually swell, which leads to the appearance of cracks formed with a characteristic sound. As soon as it becomes audible & mdash; the procedure is terminated.
Medium roasting
Aka City/American Roast, inherently & mdash; & laquo; medium & raquo; format, equally well suited for cooking in a jezwa, French press or coffee machine.
Grain shade & mdash; closer to chocolate, the surface of individual elements is dry, the smell and taste are balanced.
The body of the drink becomes denser, while the concentration of caffeine decreases slightly.
The temperature in the drums varies in the range of 210-220 & deg; C, which is defined as an intermediate value between the first and second phase of characteristic clicks that occur when cracks form in the structure of coffee beans.
Medium-dark roasting
Full-City/Vienna Roast, which differ in the time of stopping the thermal cycle.
Roasting is completed either before the second sound appears or in the middle of its interval, which is ensured by maintaining the temperature at 225-230 & deg; C.
Color gamut & mdash; rich brown, however there is still not too much oil. The prepared drink is dense and fragrant with spicy notes familiar to connoisseurs.
Individual varieties with a more intensive reaction can be assigned to the following degree, although in fact they are created according to the Vienna method.
Dark roasting
Superficially resembling bitter chocolate, and the grains themselves shine with oil. The aroma is dominated by caramel, while floral and fruity notes practically evaporate.
Taste & mdash; without pronounced acidity, with a strong bitterness and a smoky tint, caffeine concentration & mdash; minimal.
Achieved by warming up to 240 & deg; C, and requires special care, because exceeding the threshold value leads to & laquo; charring & raquo; product.
Since there are espresso lovers in almost every country, the name may change as you move through the map & mdash; French to Italian Roast.
How to determine the degree of roasting by development
These characteristics are not interdependent. Light roasting does not mean that the raw materials were not ready enough, but pronounced dark & mdash; does not indicate overdevelopment.
This principle works in the opposite direction & mdash; even the blackest, at first glance, grain does not guarantee that it is already completely ripe inside.
In total, it is customary to identify three main stages, each of which determines some grain characteristics.
Underdeveloped grain
Typical characteristics & mdash; grassy taste and poor extraction.
In such batches, usually one batch is ground into a structure much smaller than the other, which leads to a difference in the preparation and perception of drinks.
The outer and inner colors differ markedly.
Theoretically, repeated, longer and darker roasting is allowed to improve the qualities, but in this case we are talking only about a slight correction of taste & mdash; the gamma difference will still persist.
Well developed grain
The positive difference between such a product & mdash; absence of undesirable & laquo; green & raquo; taste, as well as the destruction of the structure that allows water to dissolve internal aromatic compounds.
In the section on color shades, it was already mentioned that the sweetness often depends on the degree of roasting & mdash; the lighter, the sweeter & mdash; but development is also a determining factor.
Meeting the basic preparation criteria allows you to make coffee of almost any color rich enough.
Grain too developed
Overdevelopment factors & mdash; high level of extractivity, as well as the absence of undesirable aromas of organic origin.
At the same time, raw materials brought to this stage do not retain any taste signs, be it acidity, sweetness or positive descriptors. But such cases are extremely rare in practice.
How to determine degree by final roasting speed
Grain fragility and dryness & mdash; characteristic state for the final roasting phase, so even minimal temperature drops can cause damage to the entire batch.
Baking
When the heat treatment rate is increased, the material is baked, which loses sweetness, or a taste characteristic of the dark variety is acquired.
Stagnation
Insufficient temperature, on the contrary, leads to a slowdown in processes, due to which the grains are underdeveloped.
How roasting affects the taste and strength of coffee
We have already analyzed the taste specifics when considering the classification by color and by the degree of thermal exposure, but as for the strength & mdash; it is not too different within the conditional one cup.
It is enough to know that the darker the selected grade & mdash; the lower the caffeine content, but the difference is no more than 0.1%.
How strong the drink turns out to be is determined by the method of preparation & mdash; grinding, water content, etc.
Let's summarize
Each processing method creates a balance.
To cheer up in the morning, make Americano from light grains, and in the afternoon & mdash; make espresso out of dark.
Now you know exactly what the easiest degree of coffee roasting is called, and you can better understand the features of the varieties presented in the & nbsp; catalog & nbsp; & laquo; of the Russian Tea Company & raquo;.
Ultimately, it depends on your preference!