Some friends reported that "the coffee beans on Front Street Street don't have a roasting degree label." Front Street Street planned to use an article to share the knowledge of coffee roasting degree with everyone.
I believe everyone’s understanding of the degree of roasting of coffee beans is basically sour, which means light roasting, and bitter, which means dark roasting. Of course, within the industry, such a simple classification will not be used. The current more scientific distinction is based on the Agtron color value (caramelization analysis value) as the basis for coffee roasting degree.
The lightest roasting degree is called Light Roast. The Agtron color value is 95. The roasting time is about the time when the first crack is intensive (the beans are still crackling when they are roasted). Generally, the flavor of coffee will show bright acidity.
The Agtron color value is 85, which belongs to Cinnamon Roast. It is released around the end of the first crack (when the popping sound has just stopped, or when there are only sporadic popping sounds left). Generally, the flavor of coffee beans at this level will be mainly sour, with a sense of sweetness.
The Agtron color value is 75, which is called medium roast. The roasting time is about after the first crack is completed (the popping sound has completely stopped). The coffee flavor at this level will be mainly sweet, with a little fruit acidity.
The Agtron color value is 65, which is called dark roasting (High Roast). The baking time is about after the first crack ends but before the second crack begins (about 1-2 minutes of quiet period). The flavor will show a nutty caramel tone, balanced and without sourness.
Agtron has a color value of 55 and is called City Roast. It is released around the beginning of the second crack (a period of silence followed by one or two weak cracks). The flavor at this time is more bitter and the caramel aroma is stronger.
The Agtron color value is 45, which is called Full City Roast. It is released about before the second explosion (before the crackling sound is heard). At this time, the coffee is already very dark, and the taste will be more burnt, bitter and fragrant.
The Agtron color value is 35, which is called French Roast. The roasting time is around the time when the second explosion is intensive (the crackling sound is heard again, but it is heavier than the first time). At this time, the coffee beans have begun to leak oil.
The Agtron color value is 25, which is called Italian Roast. The roasting time is around the end of the second explosion (after the intensive sound). At this time, the coffee beans are dark and translucent, and the oil has penetrated the surface of the beans.
If this set of roasting degree differentiation standards in the industry is passed on to consumers intact, it will undoubtedly increase the learning pressure of consumers. "What? So dark roasting is not the darkest?", "I just want to drink coffee that is not sour. What did you say to me about dark roasting, city roasting, and citywide roasting? I don't understand it." Indeed, if you don't understand some terms in depth, you won't understand what they mean. If marked in this way, it will increase consumer confusion.
Front Street believes that the easiest way to distinguish roasting degrees is to distinguish according to the sweetness and sourness of coffee, so that consumers can better understand what kind of coffee beans they actually need. Front Street will classify coffee with sour taste as medium-light roast, and coffee with mainly bitter taste as medium-dark roast. In this way, we can judge the degree of roasting of the coffee through the flavor description on the coffee label.
This also corresponds to the brewing parameters recommended by Shangqianjie. For medium and light roasting, use a water temperature of 90-93 degrees Celsius, and a grinding degree of 75-80% through a No. 20 screen. For a more sour flavor, choose a higher water temperature in this range and a finer grind. For a sweeter flavor, choose a lower water temperature in this range and a coarser grind. Medium-dark roasts use a water temperature of 86-89 degrees Celsius and a grind size of 70-75% through a No. 20 screen. For more bitter flavors, use a lower water temperature in the range and a coarser grind.
。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
