Jamaica Blue Mountain Coffee: Introduction and Origins

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FrontStreet Coffee - Introduction to Coffee Roasting Degrees

Professional coffee roasting methods are typically divided into the following 8 stages:

1: Light Roast

The lightest roasting degree among all roasting stages, where the surface of coffee beans shows a light cinnamon color. At this point, the beans are not yet fully matured and still have the greenish taste of raw beans. Both flavor and aroma are insufficient, and this state can hardly be ground for drinking.

Generally used for experimentation, because it's really too sour~

2: Medium-Light Roast

This is a generally common roasting degree. The bean color is quite close to cinnamon, so it's also called cinnamon roast. The greenish smell has been eliminated, the aroma is acceptable, but the acidity is strong. This is a roasting degree often adopted for American coffee.

3: Light-Medium Roast

Also known as micro-medium roast, the coffee flavor becomes richer, and the acidity becomes lighter. This is the roasting method for general coffee beans. The coffee shows bitterness, with moderate aroma, acidity, and body, providing a good taste experience. Often used for roasting blended coffee, suitable for coffees like Blue Mountain and Kilimanjaro.

4: Medium Roast

Belonging to medium-dark roast, the surface already shows some dark tea color, and the bitterness has also become stronger. The coffee flavor has bitterness within acidity, with excellent aroma and taste, suitable for roasting Blue Mountain coffee.

5: Medium-Dark Roast

Also called city roast, this is the most standard roasting degree, where bitterness and acidity reach balance, with unique aroma. Often used in French coffee, suitable for Colombian and Brazilian coffees.

6: Full City Roast

Also called full city roast, extremely suitable for preparing various iced coffees. Slightly stronger than medium-dark roast degree, the color becomes quite dark, with bitterness greater than acidity, but high-quality beans will have sweetness, such as Mandheling G1 Special Selection.

7: Dark Roast

Also known as French/European roast, belonging to dark roast, showing dark tea color with strong black bitterness, where acidity can no longer be felt. Especially popular in Europe, particularly in France. Because fats have penetrated to the surface, it has a unique aroma.

Very suitable for café au lait, Vienna coffee, or coffee brewed with steam pressure machines.

8: Very Dark Roast

Also called Italian roast, the beans are jet-black and shiny, with a scorched taste, with oil seeping from the surface. The bitterness is very strong, suitable for quick coffee and cappuccino. Mostly used in Espresso series coffees, mainly popular in Latin countries.

From the perspective of roasting degree, the deeper the roast, the stronger the bitterness; the lighter the roast, the stronger the acidity.

Knowledge point: Only after coffee beans are roasted can you smell the rich coffee aroma.

In brief: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee. Moreover, there are 3 low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been the principle of FrontStreet Coffee for the past 6 years!

Important Notice :

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