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How roast degree affects caffeine content in coffee: the relationship is revealed

Elena KozlovaLS Food
After roasting, the coffee beans acquire a caramel flavor
After roasting, coffee beans get a caramel flavor

Roasting coffee beans is one of the most important factors that determine the flavor and aroma of coffee. Before this process begins, the beans are green in color and have a light herbal smell.

Over time, they become darker, acquire a caramel flavor, and reduce their caffeine content, according to coffee-channel.com.

How roast degree affects caffeine content in coffee: the relationship is revealed

There are many degrees of roasting, but the main ones are light, medium, medium-dark and dark. At 205 °C, the beans crack for the first time and begin to expand, at about 225 °C, this happens for the second time. However, it is important to know that high-quality coffee beans are never roasted above 250 °C.

Light roast (New England, brown, semi-urban)

It takes place for the shortest amount of time. The beans reach an internal temperature of 180-205 °C and the first crack appears. In this case, the essential oils do not have time to come to the surface due to the insufficiently high temperature.

Such beans have a higher amount of caffeine, higher acidity, and better origin recognition because the rapid process prevents some chemical changes inside. The acidity is often accompanied by a citrusy tone that many people find pleasant to the palate.

Medium roast (American, urban, regular)

It occurs at 210-220 °C and is characterized by a balanced flavor. This is the stage between the first and second crack. These beans have a slightly darker color and less acidity.

How roast degree affects caffeine content in coffee: the relationship is revealed

Medium-dark roast (Viennese, continental, full city)

During medium-dark roasting, the temperature reaches 225-230 °C. This happens during or immediately after the second crack. Oil also appears on the surface at this point. The beans have a richer flavor and even less acidity.

Dark roasting (French, Turkish, Italian)

Dark roasting is characterized by a temperature of 240-250 °C. These beans are considered the darkest, have a sweeter taste (the sugar has time to caramelize), and they also have more essential oils. In addition, they have a pronounced smoky aroma, the least amount of caffeine, and low acidity because they have been roasted for the longest time.

To learn more about different ways of roasting coffee beans and to get acquainted with the products of the Desaf brand, please visit desaf.ua

Desaf specialists select the best varieties of green coffee, roast them using their technology, and are responsible for the quality of their product, as they accompany it from the green bean to the aromatic cup of coffee prepared especially for you.

How roast degree affects caffeine content in coffee: the relationship is revealed

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