Coffee roast levels and the roasting process, from green bean to cup, matched with their typical flavor outcome, one concept per card.
30 cards · basic cards · AI-written, checked twice. Edit anything.
- What are the main characteristics of a light roast coffee?
- Bright acidity, light body, origin flavors preserved
- What defines a medium roast coffee?
- Balanced acidity and body, subtle complexity, some origin flavors retained
- What are the characteristics of a dark roast coffee?
- Low acidity, full body, bold flavors, smoky or bitter notes
- What is a French roast?
- Very dark roast with smoky, sometimes burnt character and lowest acidity
- What is a Vienna roast?
- Dark roast between full city and French, featuring nutty or chocolate flavors
- What is a cinnamon roast?
- Very light roast removed around first crack, high acidity and brightness
- What does City roast mean?
- Dark roast ending just before second crack begins, medium-dark brown color
- What is a Full City roast?
- Dark roast developed to the beginning of second crack, dark brown color
- What is the first crack in coffee roasting?
- A cracking sound when internal moisture expands and escapes from the bean
- What is the second crack in coffee roasting?
- A second crackling sound occurring during deep roasting after development phase
- What are green coffee beans?
- Unroasted coffee beans with pale greenish-gray color, straight from processing
- What is the Maillard reaction in coffee roasting?
- Chemical browning reaction that develops complex savory and nutty flavors
- What is caramelization in the roasting process?
- Breaking down and browning of sugars in beans, creating deeper flavors
- What is chaff in coffee roasting?
- Thin papery skin covering the bean, removed during and after roasting
- What happens in the drying phase of roasting?
- Moisture is removed from green beans in preparation for chemical changes
FlashKeepers