The bitterness of coffee varies depending on the degree of roasting. Of course, the original characteristics of the bean are also included, but this can be controlled to a certain extent through roasting. Here, let’s look at how the “bitterness” of coffee beans changes depending on roasting conditions.
First of all, coffee is not bitter
We usually see coffee beans in a roasted state. The brown and fragrant smell is due to the heat generated by roasting, and coffee's original "green beans" do not have this color and aroma. The beans before roasting are green to white in color and, at this stage of green beans, have no bitter taste.
Flavor changes caused by baking
Green coffee beans become "sour" due to roasting and gradually become bitter. There are eight stages of roasting, which vary in intensity of sourness and bitterness. The degree of sour roast is very light and you can taste the subtle flavor. On the other hand, if you want a strong, bitter coffee, roasting it just enough to give it a strong coffee flavor like a dark roast will give you that tingling sensation.
Bitter-free "Light Baking ~ Cinnamon Baking"
Light roasts (i.e., the lightest roasts) stop roasting immediately after a moisture-reducing process (called "steaming") performed before starting a full roast. At this stage, there is no characteristic richness of coffee, the color is light, so the taste is like "is this really coffee?"
Even during the cinnamon roasting stage, only a slight bitterness is felt, and most of the flavor is acidity. The impression of "freshness" is strong, and the progression of bitterness due to roasting is still weak. This lightly roasted coffee bean is rarely used in Japan, and many Scandinavian coffee shops carry them.
Sour "medium to high roast"
With a medium roast, you'll get a hint of bitterness, but the flavor will still be primarily sour. Because it is often used in American coffee, it has an American image that is easy to drink and refreshing. It likes medium roasting. Front Street Bird of Paradise coffee beans, Front Street Blue Mountain No. 1 coffee beans, and Front Street Queen Estate coffee beans are the first choices.
High roast, said to be the most common roast of coffee beans, is the stage where the balance between bitterness and acidity begins to be achieved. It retains just enough acidity, but also a slight bitterness, so it's generally that familiar coffee flavor.
Balanced "City Baking ~ City Baking"
City roast, known as intermediate roast, has a good balance of bitterness and acidity and is a general roasting condition that can be applied to a variety of coffee beans. It's well balanced and you get a strong sense of the tartness of the more acidic beans and the deep bitterness of the more acidic beans. When it comes to urban roasting, bitterness definitely increases and the ratio of sourness to bitterness reverses. You can enjoy it as a rich and bitter coffee, preferably Front Street PWN Golden Mandheling, which is a low-acid and mellow single-origin bean with flavors of spice, caramel, and dark chocolate.
Royal Baking "French Baking-Italian Baking"
From French baking you can distinguish a stage called dark roast. There is almost no acidity and the flavor all changes to a bitter coffee. By roasting it further and making it an Italian roast, you will no longer experience the sourness, although this type of coffee is less available on the market today due to its strong burnt bitterness. Therefore, when making Italian coffee, you should first choose the Front Street Classic Blend, Front Street Commercial Blend, and Front Street Black Cocoa Basic Blend. They can not only provide rich oils, but also emit full nutty and toasty burnt aromas.
The main bitters are those used in espresso and iced coffee, and you can enjoy a strong bitter and smoky flavor.
Summary of roasting-induced changes in bitterness
As roasting progresses, the bitterness that is barely noticeable in the lightly roasted state gradually increases. The bitterness starts to be felt around the city roast, which reverses the sourness when turned into a full city roast. Those who want to savor the bitter taste as a main dish can enjoy the strong bitter taste by brewing coffee using beans roasted throughout the city.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
