RoastingUpdated a year ago
After coffee beans have been prepared and dried, they embark on their journey to the roasting plant. Here, the prepared beans undergo roasting, which can vary from a lighter to a darker roast. The choice depends on the roaster's style and the intended coffee preparation method. Typically, filter coffees receive a lighter roast, while espresso beans are roasted a bit darker.
The degree of roasting significantly alters the coffee's taste. A more intense roast emphasizes classic roasted flavors while diminishing other nuanced notes. This is analogous to how other foods, like toast left too long in a toaster, can become overly harsh and bitter when roasted. In some industrial roasts, these flavors are overly pronounced, often masking the poor quality of the green coffee beans.
Conversely, insufficient roasting results in sour and grassy notes, far from the desired profile for a perfect espresso.
This is why it's the roaster's responsibility to strike the right balance between the coffee's inherent flavor and the roasted aromas.
In the end, though, the ultimate decision about the perfect roast lies with one person - you.