Coffee is a favorite commodity in the world, so we'll discuss about the different coffee roasting techniques and attributes that need to take into consideration when roasting coffee beans. When it comes to the coffee roast level, it is determined by the time and temperature the coffee beans are roasted. When it comes to standard coffee roast levels, it includes light roast, medium roast, and dark roast. Light roast is ideal for mild coffee lovers and are light brown in color, wherein the coffee bean is dry without oils present. Medium roast is medium brown with a non-oily surface and has a stronger flavor than a light roast but the coffee beans are slightly sweeter than a light roast. A dark roast produce black or charred color coffee beans with lower acidity levels, and has shiny and black coffee beans with an oily coffee bean surface, producing a significant amount of bitterness.
When it comes to the increasing levels of light roast, they include light city roast, half city roast, and cinnamon roast. For medium roast, the increasing levels include American roast, city roast, city roast plus, high roast and Viennese roast or Vienna roast. A dark roast's increasing levels include Continental roast, New Orleans roast, French roast, Dark French roast, espresso roast, European Roast, Italian Roast and Spanish roast. Coffee roasting converts the physical and chemical properties of green coffee beans into roasted coffee products, producing the characteristic flavor or gourmet coffee and changing its taste. Coffee roasting equipment include hot-air, drum, packed-bed, tangential, centrifugal and home roasters. Hot-air roasters or fluid bed roasters force heated air using a perforated plate or screen under the coffee beans to lift the coffee beans as they circulate and tumble within the fluidized bed.
When you're choosing your coffee, you must consider its aroma, acidity, body, roast, and balance. When it comes to coffee aroma, it is determined the smell after grinding and brewing which dictate the taste of the coffee, and the different coffee aroma include floral, fruity and herbal. The acidity level pertains to the liveliness or tanginess from a small to large amounts of coffee. The body factor pertains to the heaviness or thickness of the coffee of your tongue that can be categorized as the delicate body (light), balanced body (medium) or full body (heavy). The balance of a coffee refers to the good combination of all these elements just stated. When evaluating the grade of coffee beans, coffee cupping is used, which evaluated the taste and aroma of coffee beans.
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