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Roasted coffee beans are ground and brewed to make coffee. Roasting changes the texture, aroma, flavor, and color of the beans. Different roasting times and origins affect the taste. Dark roasts have less caffeine than light roasts. Popular brewing methods produce different strengths of coffee.
Roasted coffee is the state of the coffee beans used to make the popular beverage known as coffee. After the beans have been roasted, they are ground and water is poured over them to attract the flavor of the beans. There are different grinds used for various coffee makers and a variety of popular brewing methods that produce different strengths of coffee beverages.
Raw coffee beans have all the same components as roasted coffee but have little taste in this form. Beans contain caffeine, proteins, acids, sugars, fats and starches. Roasting leaves these properties intact, but the chemical changes add different textures, aromas, flavors and colors to the beans, which are green when harvested. The heat from the roasting process causes the beans to give off an oil which intensifies the aroma and taste of the coffee beans.
Since green coffee is much more perishable than roasted coffee, the beans are normally roasted in a local facility immediately after being harvested. While it is quite common for coffee lovers to grind their own beans, for convenience, it is quite rare for people to roast their own beans. A few brands of computerized drum roasters are available for home use, but many of the true coffee aficionados still use older methods, such as roasting in cast iron pots in the oven or in iron drums rotated over flames or coals. When properly stored in a cool, dark space, roasted beans stay fresh for up to a month.
The amount of time coffee beans are roasted greatly affects their flavor. The shorter the roast, the sharper the taste. Shorter roasted beans are also lighter in color than heavily roasted ones. If the beans are roasted to a deep brown color, the flavor will be richer and fuller; if they are roasted almost burnt, they take on a characteristic charred flavour. Contrary to popular belief, dark roasted varieties — beans that have an oily appearance — have less caffeine than lightly roasted beans, despite their richer taste.
Browning degrees are based on roasting times. From low to high roast times, roasted coffee grades include: Cinnamon, American Light, Medium City, Whole City, French Espresso, Dark Italian, French, and Spanish. In addition to the roasting time, the origin of the coffee beans has a significant effect on their taste. Different growing regions have different soils and climates, which contribute significantly to the taste of the beans.
Cinnamon Roast has a light roasted grain aroma. Full city is darker and has chocolate or caramel undertones, while French espresso is even darker and the beans are fatty. The two darkest, oiliest roasts are the Italian-Dark French and Spanish, with the latter having hints of charcoal in the taste of the beer.
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