Roasting degree and characteristics of coffee beans. What roasting degree is suitable for Blue Mountain coffee that is neither bitter nor sour?

Introduction to Front Street Coffee Bean Roast Degree

Light Roast: The coffee beans are roasted until they are close to the first bursting stage, and the taste and aroma are insufficient. They are generally used for testing and rarely for tasting.

Cinnamon Roast: The coffee beans are roasted to about the middle of the first burst period, which is a roasting level common in ​Pour over​(V60) single-origin coffee beans. This kind of roasting degree will highlight the sourness and is less popular among the public. In terms of production areas, Ethiopian, Kenyan, Rwandan and other coffee beans are better, which can well express the comfortable acidity and retain more floral aroma!

Medium Roast: Coffee beans roasted to the end of the first burst period, mostly found in coffee beans from Latin American production areas. Front Street Jamaica Blue Mountain, Front Street Queen's Estate, and Front Street 2013 Yunnan Small Grains are suitable for this roasting degree. Not only do they have a rich and mellow taste, but also because the sweet, sour, and bitter flavors of coffee are perfectly matched, they have no bitter taste at all and only have a moderate and perfect sour taste.

High Roast: When the coffee beans are roasted until wrinkles appear and the aroma changes, the taste is refreshing and rich, with a balanced sourness and bitterness without irritation, and a slight sweetness, with good aroma and flavor. This roasting degree is suitable for Brazilian coffee beans with low moisture content and natural drying method. This roasting degree will make the coffee beans exude the taste and aroma that coffee should have. For highly roasted coffee, the first choice is Front Street Brazilian Cerato, which can taste the flavors of cream, peanuts, chocolate, and nuts.

City Roast: The coffee beans are roasted until the second explosion period. The taste is bright and lively, with a balance of sourness and bitterness but light acidity, and it releases the high-quality flavor of the coffee. It is a standard roasting degree. The public is more accepting of this roasting degree. It is recommended to try Front Street Huilan, a premium product from Colombia, which has the characteristics of clean dark chocolate.

Full-City Roast: Coffee is roasted to the stage where the second burst period is just over. The taste is calm and full, the bitterness is stronger than the sourness, the aftertaste is sweet, and the aroma is full. It is mostly used in ice coffee and black coffee. Not too bitter, not too sour, it is the roasting degree that can best bring out the multi-layered flavor of coffee. It is suitable for coffee beans with strong characteristics such as Front Street Indonesian Mandheling or Front Street Classic Blend.

French Roast: The second crack is intensive until the end of the second crack. Roast until the coffee beans are black with a hint of brown. The taste is strong and strong, the bitterness is strong, the acidity is light and almost invisible, and it has a rich chocolate and smoky aroma. It is mostly used in coffee au lait and Vienna coffee.

Italian Roast: After the second cracking, the surface of the beans turns black and the oil is released, and the coffee beans are roasted until they are completely black. The taste is strong and complex, the bitterness is strong, and there is a strong roasting and burnt aroma.

The bitterness is obvious and the taste is relatively simple. It is suitable for highland coffee beans with thick pulp and strong acidity, such as Front Street Kenyan Coffee, Front Street Colombian Coffee, Front Street Guatemala Coffee, etc.