Coffee beans are roasted to bring about the right balance between the acidity and sweetness of the beans. In other words, the process of roasting the coffee beans brings out their inner characteristics and flavor. The level to which a coffee is roasted pretty much decides how the coffee will taste upon brewing. For instance, coffee beans that undergo light roasting usually have a light bodied and sweet tasting brew; whereas, a full bodied coffee with a chocolaty flavor is dark roasted.
Roasting coffee beans effects certain physical and chemical changes in the beans. These changes include the loss of moisture, caramelizing, change of color and expansion of the coffee beans. As the beans start to lose moisture and expand, they make a popping sound, which is termed as a crack in the coffee industry.
There are three basic levels of roasting as far as coffee beans are concerned. The Light Roast as mentioned before is used to derive a milder coffee, often sweet tasting. Then comes the Medium Roast that is the most commonly used roasting level for coffee beans. Here, roasted coffee beans are done at the second crack. The next and last level of roasting coffee beans is...
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