People from times immemorial are confused with the different varieties of coffees. They look the same to naked eye but only way in which these different types of coffees differ is in the coffee roast level. The minute difference in the coffee roast level changes the tastes of the coffee and the aroma along with it. The differences in the coffee roast levels gives the coffee different ultimate tastes to coffee and mesmerizing aromas and fragrances of different levels.
Different coffee roast level gives rises to different varieties of coffees like cinnamon, French roast or city roast. So now it becomes important to know the different roast levels in order to prepare different types of delicious coffees.
Determination of Coffee Roast Level
When you examine the coffee beans carefully and minutely then you will come to know that there are two types of coffee beans. They are roasted coffee beans and unroasted coffee beans. When you are having an unroasted coffee bean on hand you can be sure that it is the berry plucked out from the coffee plant or the one that is just processed from the coffee plant. This coffee bean turns out to be green coffee bean. Even though coffee beans are of different varieties and in different forms naturally they will have green shades on them.
Coffee beans have different colors at different stages of processing. A coffee bean that is exposed to heat has a very pale color of green. When it is heated even further it turns into yellow colored coffee bean. This yellow color of the bean changes into dark yellow color changing the bean to yellow tanned or brownish bean. At some stage the color changes to lighter brown or cinnamon color making the bean to cinnamon bean. Normally coffee will not be served at this stage. The lighter brown quickly turns to brown colored bean.
When the bean is heated further it makes a cracking sound resulting in first crack. The process of carmelisation results in browner color to the bean. This stage is known as city roast. Continuation of the process results in city plus roast stage of the bean. Further processing leads to full city roast a common phenomenon in coffee bean where breaking of bean’s cellulose structure occurs and reaches second crack stage.
Full city plus is a stage during which second crack occurs. When the bean enters the light French or continental or Vienna roast the second crack is till on for around 30 seconds. The oils from the beans are absorbed as the roasting process occurs at rapid pace. This results in full flavor to the beans and beans are sold at this stage. The later processes leads to full French roast and fully carbonized or Spanish or Italian roasts.