The coffee plant is a tropical plant which produces coffee cherries. These coffee cherries are red in color and taste similar to cranberries and other similar fruits. Since the coffee plant produces fruits, why is it the case that coffee is a beverage and not a solid foodstuff? The process of drying out and roasting the coffee cherries produces a more complex, robust, and flavorful end product which can be turned into a liquid via the process of brewing.
In order to produce coffee beans, the coffee cherries are first picked from the tree. Then, they are dried in the sun for a few weeks. As this drying process progresses, the outer hull of the coffee cherry begins to dry out and eventually separates from the rest of the coffee cherry. The now dried coffee cherry, sans the husk, is yellow or green in color. If it were to be brewed immediately, it would produce a brew which is very vegetal and sour. Thus, it is necessary to roast the coffee bean in order to produce a more palatable end product.
Lightly roasted coffee beans are roasted until a crack appears in the coffee bean. This light roast produces a brew which retains the vegetal nature and acidity of the coffee bean, however, this roasting level produces a flavor which is much more palatable than that of green coffee beans. Medium roasted coffee beans are roasted a short while longer than light roast coffee beans, however, the roasting process ends before a second crack appears in the coffee bean. This roasting level produces a brew which is less acidic than lightly roasted coffee beans and combines both the vegetal and roasty flavors of the coffee beans. Dark roasted coffee is roasted until a second crack appears in the coffee bean. This roasting level produces a brew which retains very little, if any, vegetal characteristics of the coffee bean. Coffee roasted to this level has very little acidity and has a flavor which is caramelly and bittersweet.
In order to produce coffee beans, the coffee cherries are first picked from the tree. Then, they are dried in the sun for a few weeks. As this drying process progresses, the outer hull of the coffee cherry begins to dry out and eventually separates from the rest of the coffee cherry. The now dried coffee cherry, sans the husk, is yellow or green in color. If it were to be brewed immediately, it would produce a brew which is very vegetal and sour. Thus, it is necessary to roast the coffee bean in order to produce a more palatable end product.
Lightly roasted coffee beans are roasted until a crack appears in the coffee bean. This light roast produces a brew which retains the vegetal nature and acidity of the coffee bean, however, this roasting level produces a flavor which is much more palatable than that of green coffee beans. Medium roasted coffee beans are roasted a short while longer than light roast coffee beans, however, the roasting process ends before a second crack appears in the coffee bean. This roasting level produces a brew which is less acidic than lightly roasted coffee beans and combines both the vegetal and roasty flavors of the coffee beans. Dark roasted coffee is roasted until a second crack appears in the coffee bean. This roasting level produces a brew which retains very little, if any, vegetal characteristics of the coffee bean. Coffee roasted to this level has very little acidity and has a flavor which is caramelly and bittersweet.
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