"Roasting is the process by which coffee goes from its natural condition to that brown color which we are all get used to see."
Looking for the ideal roast
We bring to you a definitive guide to know the different types of toast and the final result in each cup.
Variety, origin, the process of harvesting, roasting, many factors influence the quality of a coffee. Roasting is the process by which coffee goes from its natural condition to that brown color which we are all get used to see.
The ideal temperature and time of alkaline exposure can highlight the unique properties of each grain and give the definitive character to the final product. The result is several kinds of roasting with particular characteristics.
The soft roast has a cinnamon color. It is the one that best preserves flavors from the origin which is usually used for 100% Arabica coffees or gourmets. They are more aromatic coffees with a bit of sourness.
With the greatest heat exposure, the coffee sugars begin to caramelize then you get those nuts notes, caramel and even chocolate. It has a bit more body than those of soft roast and less sourness.
By having greater exposure to heat it is possible to extract all the essential oils from the grain. In this type of toast you can find spicy and even smoked flavors. Within this category, we have roasts like "French", from where you get a very dark coffee with intense aroma and smoky flavor, or "Italian", ideal for coffees.