How to Roast Yirgacheffe Coffee Beans: Flavor Guide to Medium-Light Roast

FrontStreet Coffee Yirgacheffe Light to Medium Roast Flavor Introduction

I. Light Roast

The surface of coffee beans shows a light cinnamon color, with insufficient taste and aroma, generally used for testing and rarely for tasting. In terms of roasting time, it's close to what's called "first crack" (note: this refers to the first crack when raw beans expand due to heat during roasting).

II. Cinnamon Roast

The appearance shows cinnamon color, the grassy smell has been removed, the aroma is acceptable, with strong acidity and light coffee flavor, rarely sold on the market. In terms of time, it's about the middle of the "first crack."

III. Medium Roast

The appearance shows brown color, besides sourness, bitterness also appears, with good taste. At this time, acidity is stronger than bitterness, with moderate body, also known as American roast. In terms of roasting time, it's close to the end of "first crack."

Light Roast

Light roast refers to the period when coffee beans go from the beginning of first crack to the dense first crack.

During the initial stages of enzymatic action and Maillard reaction, the organic acids in coffee beans have not been completely decomposed, so the acidity will be more prominent and bitterness will be light to almost unnoticeable.

Generally, coffee at this roast level can retain certain floral and fruity aromas as well as bright fruit acidity in terms of flavor.

Therefore, if you like coffee with floral and fruity aromas and fruit acidity, light roast is more suitable, such as:

[Kenya] Carries rich berry aroma, with the sour fragrance of plum juice and grapefruit, as well as clear sweetness like sugarcane.

[Yirgacheffe] Will have obvious fruit aroma, with citrus and berry flavors.

[Panama] Different from the previous two, lightly roasted Panama beans will have some fresh floral aromas, such as jasmine and rose flowers, and when tasted, they carry some bright but gentle citrus acidity.