Do you know your coffee & nbsp; Roast

Many people grind their grain to ensure a cup of freshly brewed coffee and delicious. But not many people burn their own. Whether you're a home roasting or not, know the different levels of browning and flavoring properties may be useful in buying coffee.

This is exactly what the toast? Sugar, starch and fats are released in emulsified corn, caramelized and. This creates the delicate coffee oil. This oil is what coffee its aroma and taste.

In general, lighter roasts are sharper and more acidic than darker roasts. The beans have a fuller taste. Beans have roasted to take a burning wood or coal smoke flavor. In addition, there is less caffeine in dark roast coffee at all. The roast does not determine the taste or quality of the resulting coffee. The origin of the grain makes a big difference. A grain of Ethiopia different flavor than a grain of India, although both roasted French.

These are the basic conditions of the roast. Many are interchangeable, so pay attention.

Canela
The grain is light brown and dry (no visible oil). The baked taste or "brioche", as the grain on the grill. It will probably be bitter exact tones. Not many places in roasted coffee cinnamon.

New England
A term that is not used as often as the others, if roast is apparently common in the eastern United States. It's a bit darker than the cinnamon roast, but without the grainy flavor. New England roast will still be some tones acid.

Light of America
Light medium brown beans. This roast is the norm for the eastern United States. This roast (and sometimes cinnamon as well) is most often used for cupping or professional tasting.

Average city
The color is darker still, more than a medium brown (think chocolate). This roast is common in parts of the western United States. This roast is a good choice to test differences between the varieties.

Full City
Medium dark brown bean. Beans. Some oily droplets on the surface of the frying Full City is caramel or chocolate tones.

French, Espresso
Beans begin to be dark brown and green beans are roasted with light oil. There is less acidity, but with burned tones. This roast is often used when you espresso. Many people think so. Darkest roast available, but this is not true

Italian, French dark
Similar regular French, but more. Darker and more fat burned looking, and with a stronger flavor.

Spanish
Darkest roast of all. The color is almost black, and the taste is flat with a hint of charcoal.