Which Roast Level Coffee Isn't Acidic - Recommendations for Low-Acidity Coffee Beans
The Roasting Process and Its Effects on Coffee Flavor
The roasting process breaks down acids in coffee and releases more oils, creating bitterness. The longer or higher the temperature of the roast, the deeper the roast and the more bitter the taste. Darker coffee roasts produce beans that range from dark brown to black in color, with a more oily appearance. Medium-dark roasts are sometimes referred to as Vienna or Full City roasts, and within the darkness range, we have Italian roasts (dark), French roasts (very dark), all the way to volcanic roasts (extremely dark).
Light and Medium Roasts
Medium to lighter roasts begin with City roast (medium), American roast (medium-light), and Cinnamon (very light roast).
Roast Levels and Brewing Methods
From a roasting perspective, lightly roasted coffee tends to be acidic, while medium and dark roasted coffees clearly have better sweetness. Therefore, choosing medium-roasted coffee is more suitable for pour-over coffee, while darker roasted beans are mostly suitable for espresso.
In addition to roast degree affecting coffee's acidity and bitterness, beans from different countries and regions will also have different flavors, and altitude levels will also affect acidity and bitterness. Ultimately, the coffee's roast degree is determined by the characteristics of the beans from the region to decide whether to use light or dark roasting.
At FrontStreet Coffee, low-acidity coffee beans are also roasted according to country and regional characteristics. For example, Brazilian coffee, Costa Rican coffee, Blue Mountain coffee, Mandheling coffee, and so on—all these coffees use medium-dark roasting, which reflects the regional flavor characteristics of each bean.
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