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Applying intense heat to green coffee to breakdown the starch in the raw bean, and change it into simple sugars is called the roasting process . Carmelization of sugar in the coffee changes the color of the bean gradually. Every step in color change of the coffee bean from increased time and heat has a specific name and creates a different taste. Therefore, longer time generates stronger heat, develops darker color, and produces sharper taste of coffee. The changes in color through gradual roasting are named from lightest to darkest as follows: Yellow Roast or Saudi Roast, American Roast, Vienna Roast, Medium Roast, Full City Roast, French Roast, Italian Roast or Double French Roast. Turkish coffee and espresso coffee are selected between Full city Roast and Italian Roast.
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