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Perking Oneself Up to Coffee Roasting Green coffee beans are naturally soft, spongy to the bite and smells like grass, but when it’s dried and roasted, the deep aroma and flavor of the coffee comes out and produces a staple ingredient to one of the world’s best brewed drink – coffee. 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. Levels of organic compounds, such as amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, are contained in green coffee beans and when these beans are roasted a chemical reaction takes place, which is known as the Maillard reaction, which is a chemical reaction between amino acids and sugars, and this reaction produces 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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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. The following commercial names of this light roast coffee are: Light City, Half City, and Cinnamon Coffee. Medium roast coffee is of medium brown, has a stronger flavor than light roast coffee and, still, non-oily. City Coffee, American Coffee, and Breakfast Coffee are examples of names which refer to medium roast coffee. While with medium dark roast coffee, it has that rich, dark color where some oil breaks out on the surface, giving a slight bittersweet aftertaste. Full City coffee is popularly its commercial name. 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. Dark roast coffee are popularly preferred by most people, that’s why it comes in many commercial names, such as High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French.