Coffee roasting is a process that turns green coffee beans into more familiar fragrant, dark brown nut using heat. Many chemical changes occur as the nut was quickly brought to a very high temperature, and then cooled rapidly to stop the roasting process. Roasting brings out the aromas and flavors are locked inside the beans.
Before roasting, green coffee beans. Green coffee beans have none of the characteristics of baked beans. It is a soft and supple and green smell. roasted coffee beans have a scent we have come to recognize the coffee and weigh less because the moisture has been baked out. They are crisp to the bite, ready to be ground and brewed. You can also select the best ground coffee in a supermarket online.
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Light Roast: This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of the seeds because they are not baked long enough for the oil to break through to the surface.
Medium Roast: This roast produces a non-greasy surface. It is often referred to as the "American roast" because it is the one generally preferred in the United States.
Medium-dark roast: This roast produces some oil on the surface and has a slightly bitter aftertaste.
Dark roast: roast has a greasy surface and obvious bitterness. The darker the roast, the less acidity to be found in coffee drinks.