How does roasting affect flavour?
Roasting is cooking process, unroasted bean doesn’t have any taste, all the flavors especially sweetness, nutty and chocolaty are developed while the green coffee are roasted till turning brown. This Trio set is designed to illustrate how different roasting level will affect the flavors of the coffee. By using the same green bean, roasted at light, medium and dark.
The specialty coffee bean in the roasting coffee trio set
In this Trio set, we select an Ethiopian coffee to be roasted in light roasting, medium roasting and dark roasting. Through tasting them, you can have a basic understanding on how roasting affect the coffee flavors.
Ethiopia Guji Tome Uraga Washed
- Light roasting
- Medium roasting
- Dark roasting
3 bags in the box. 100g Each. All freshly roasted while order received.
Price: HK$280/set, including FREE devliery
Different Stage of Roasting
There are several stage on cooking the coffee bean. Usually we will start putting in (Charging) the bean at rather high temperature around 200C. Overall temperature will drop as beans are cool at the beginning, until reaching the lowest point at 100C (Turning Point). Water content inside will start evaporate, bean color will turn yellow and start seeing some water vapour (Yellowing stage). When approach 190C, water vapour built up pressure and eventually break out, you will hear sound like pop corn (First Crack). Bean will start turning brown very quickly, in less than 3min, from cinnamon to charcoal (Development Stage). By controlling the power to stop at the right time at the right color is what’s roasting profile is about. Some want darker coffee will wait until reaching the stage start seeing oil droplet on surface and hear another round of pop sound (Second Crack).
Taste change while roasting
Choosing Ethiopian bean in this Trio set is because of its flexible capability that can perform good cup quality on all roast level.
Acidity is natural in the seeds, cannot create. Light roast will keep the original fruity taste, better light roast is to remove the grassy, uncooked taste while keeping good fruity taste. Sugar will buuid up by decomposing acidity to sugar, adding a sugar over acid will lift up the taste (think about lemon and lemonade). More sugar will make the cup sweeter and stronger in body, more balanced in general, which is the best part of medium roast. Go darker will create more charcoal and burnt taste will become stronger, that’s the bitter taste of the morning coffee/espresso. A lot of nutty flavors are related to roasted taste
Details of the coffee beans
Origin: Ethiopia
Region: Guji, Uraga
Producer: Tome station, Tadesse Edema
Altitude: 1900-2300m
Cultivar: JARC varieties
Roast Level: Medium