コーヒーの選び方(第三弾:焙煎度編)

How to Choose Coffee (Part 3: Roast Level)

Ni hao hello.

Today, we will explain how to choose coffee beans based on their roast level and color !

First of all, what is roasting degree?
That is, they are called light roast, medium roast, and dark roast .

In terms of steak, you can think of it as light roast being rare, medium roast being medium, and well done being dark roast.

There are also medium-dark roasts and medium-light roasts that are like medium rare, but these are somewhere in between.
I think this is easier to understand than the location of the small good fortune and good fortune on a fortune slip.

They are often written in English as well.
Light, Cinnamon, Medium, High, City, Full City, French, Italian

Like. What does "city" even mean? And then halfway through it becomes the name of a country.
By the way, the light one is shallower and the Italian one is deeper.

Europeans like strong flavors,
Remember that Italians tend to have stronger facial features than French people.

The shallow beans are light brownish and the deep beans are blackish.

The shallower the beans, the more sour, lighter and refreshing they are.
The darker the beans, the more bitter, heavy and substantial they are.

By the way, I like light roasts, so the coffee I make is generally light.

Although it may seem like a minor point, the degree of roasting is actually very important.
"I prefer Brazilian coffee. Ethiopian coffee is too sour for me."
The coffee-savvy girl over there said this with a smug look on her face.
The degree of roasting can greatly affect the flavor, taste, acidity, and bitterness.

So before you find your favorite beans,
I think finding your favorite level of roasting actually makes it easier to find the flavor you like .

No matter what kind of beans you use, if they are lightly roasted they will have a certain amount of sourness, and if they are darkly roasted they will have a bitter taste.
Try different levels and find the one that's just right for you!

(Prior knowledge)

From here on, it will be a bit of geeky knowledge, so
If you're interested, please read it.

I think of roasting as a kind of makeup.

Light roast: Natural make
Dark roast: Fully cooked

That's the image I get.

Natural makeup has the advantage of making the most of the natural ingredients.
On the other hand, with heavy makeup you can drastically change things like the size of your eyes.

But the heavier the makeup, the more similar the faces start to look.

Roasting is similar; a light roast brings out the true flavor of the ingredients .
So sour beans will be sour and retain their flavour.
If the beans are not tasty, their poor taste will be immediately apparent.

On the other hand, dark roasting can hide the flavor of the ingredients.
It can mask sourness or make extreme flavors milder .

However, overdoing it can also have drawbacks, such as bitterness and flatness.

The bitterness is not inherent in the beans, but is developed during the roasting process .
So the heavier the makeup you apply, the more bitter it becomes.
Also, the milder the flavor, the more the beans' individual characteristics disappear.

Furthermore,
There is actually an international standard for evaluating roast levels.
You can see it on Agtron, which is a color level thing,
To be honest, the degree of roasting is determined by the taste of each roaster.

In other words, the dark roast at Shop A may be lighter than the medium roast at Shop B. This happens quite often.
So I think it's best to think of the degree of roast as roughly speaking, the darker the roast, the more bitter it will be.

That's all for today!
If you have any questions please feel free to ask!

<Link>

For those who don't know how much to buy each time
⇨More details here (Part 2: Size)

What are washed and natural? For those who want to know the difference in taste depending on the refining method
⇨For more details, click here (Part 4: Refining Process)

Is it Brazil? Or Ethiopia? For those who want to know the differences in taste from region to region
⇨For more details, click here (Part 5: Production Areas)

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