Using Smell to Determine Degree of Roast

Quality: 
4

There are subtle aroma shifts that occur as coffee is roasted and you will quickly become aware of the noticeable differences. At lighter roast levels you can detect delicate aromas as steam escapes the bean, but as you go darker this steam turns to smoke as you begin to incinerate the sugars and volatile organic compounds locked inside.  

Here are differences in aroma you’ll notice while roasting:

Syndicate content