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A Guide to Coffee Roasting To be able to produce coffee, it starts with green coffee beans, soft spongy beans that smell like grass, which are thoroughly dried and later roasted and brewed to come up with an aromatic, flavorful drink. The process of producing coffee is by roasting the green coffee beans on a gradual phase such that when the desired temperature is reached, an aroma, which is characteristic of coffee, is emitted and the roasted beans are now in a state which can be referred to as coffee. Non-roasted coffee beans contain levels of amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, but when roasted, a Maillard reaction takes place, which is a chemical reaction between amino acids and sugars take place, and, thereby, resulting into a browned, roasted beans with a distinctive flavor. The art of roasting coffee is an accumulation of years of training, expertly reading when the beans are on the roasted temperature and time, which can make a difference between good aroma and flavor and a burnt flavor. 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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During roasting the coffee beans exert a sound and that is used as an indicator by coffee roasters to produce the levels of roasted coffee based, too, on specific temperatures, such that at 196 degrees Centigrade the first crack sound is produced, marking the beginning of a light roast coffee, and at 224 degrees Centigrade, the second crack is sounded.
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When the roasting is just enough to produce a light roast coffee, the following characteristics of this coffee comes out – light brown color, mild taste, and no visible oil on the surface of the roasted beans. Common examples in the market of light roast coffee are known as 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. Their special names come as City Coffee, American Coffee, and Breakfast Coffee. For medium dark roast coffee, the results come out as a rich, dark color coffee, slightly oily, and having a bittersweet aftertaste. The popular name of medium dark roast coffee is Full City. 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.