Coffee Roasting - How Different Altitudes and Processing Methods Affect Coffee Beans During Roasting

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FrontStreet Coffee Roasting Series

When it comes to coffee bean roasting, high-altitude coffee, with its rich aromatic compounds, can adapt to deeper roasting levels. Meanwhile, medium to low-altitude coffee beans tend to be softer, with fewer aromatic and flavor compounds than high-altitude coffee. If you're seeking rich flavors and balance, why not try high-altitude medium-roasted coffee beans? If you want to experience coffee with lower acidity and milder flavors, low-altitude coffee might be worth trying.

In coffee roasting, high-altitude coffee has higher hardness and more difficulty in moisture evaporation, requiring greater heat intensity and allowing for deeper roasting levels. For flavor considerations, low-altitude coffee as a single-origin should not be roasted too deeply to avoid burnt bitterness.

Coffee Processing Methods and Roasting

For coffee, different processing methods also determine the degree of roasting depth. Currently popular processing methods include natural, washed, and semi-natural processing, and different processing methods have significant impacts on coffee flavor and roast levels.

Roasting Approaches for Different Processing Methods

When it comes to coffee bean roasting, the aroma and flavor of natural processed beans tend to manifest in the early stages, while their moisture content is lower, allowing for light to medium roast levels. Many washed beans have higher moisture content, harder bean texture, and their mouthfeel and balance emerge later in the roast. If roasted too lightly, many harsh flavors may not be eliminated, and the exterior wrinkles of the coffee beans may not fully expand, resulting in poor coffee expansion and insufficient flavor development. Therefore, washed beans can be roasted to relatively deeper levels.

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