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The Elements in 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. Green coffee beans contain levels of amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, but as soon as they are roasted, a Maillard reaction takes place, which is a chemical reaction between amino acids and sugars take place, and the effect is brown, roasted beans that possess a distinct aroma and 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. The roasting is left into the expert’s hands to produce four different levels of roast coffee, which are – light, medium, medium-dark, and dark. The same wonderful coffee aroma comes out of all these kinds of roasted coffee; however, it is in the flavor that each possess a distinct taste.
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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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Light roasts coffee are light brown in color and characteristic of having no presence of oil on the surface because they have not been roasted long enough for the oils to come out. Common examples in the market of light roast coffee are known as Light City, Half City, and Cinnamon Coffee. Roasting further the light roast coffee can produce what is known as medium roast coffee, which is of medium brown, has a stronger flavor than light roast coffee and, still, non-oily. Medium roast coffee is perfect for breakfast, that’s why it is commonly referred to as Breakfast Coffee and other names are City Coffee and American Coffee. For medium dark roast coffee, the results come out as a rich, dark color coffee, slightly oily, and having a bittersweet aftertaste. Medium dark roast coffee is also referred to as Full City coffee. The following characteristics are found in 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. These are the popular names of dark roast coffee beans – High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French.