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Roasted Coffee
Some coffee roasters use names for the various degrees of roast, such as City Roast and French Roast, for the internal bean temperatures found during roasting. Roastmasters often prefer to follow a recipe known as a "roast profile" to highlight certain flavor characteristics. Any number of factors may help a person determine the best profile to use, such as the coffee's origin, variety, processing method, or desired flavor characteristics. A roast profile can be presented as a graph showing time on one axis and temperature on the other, which can be recorded manually or using computer software and data loggers linked to temperature probes inside various parts of the roaster.
Roasted coffee Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Roasted coffee has a distinct bitter taste that comes from the roasted beans. |
| Umami | Roasted coffee can also have a savory umami flavor, especially in darker roasts. | |
| Texture | Dryness | Roasted coffee beans are dry and have a rough texture. |
| Aroma | Volatile Compounds | Roasted coffee releases aromatic volatile compounds that give it its signature scent when brewed. |
| Chemical Composition | Acidity/Alkalinity (pH) | Roasted coffee tends to be slightly acidic in terms of pH level. |
| Cooking Behavior | Heat Conductivity | Roasted coffee beans conduct heat well when brewed, leading to a consistent and even extraction. |
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