Roasting coffee for espresso and an alternative. Is there any difference?

Of course, there are different styles of roasting and it is incorrect to assume that espresso need dark roasting and filter need light roasting. Personally, I don’t roast coffee until dark, because I work with high-quality raw materials and before roasting I compare the primary indicators of grain, such as its temperature, density, humidity. Based on this, I think over the roasting profile, and this, of course, is more difficult than just frying the grain to a dark state. I consider this approach to be the most reasonable, from the point of view of the maximum transfer of the taste and aroma qualities of a particular coffee, from a particular country and individual regions.

An ordinary consumer thinks that dark roasted coffee has more body and sweetness. But people working in the coffee sector know that dark roasts may completely lack sweetness and taste.
Dark roasting is often just a way to hide the defects that are in the coffee.

If you roast coffee beans correctly, then try it, describing the tastes and characteristics, you can accurately determine the best method of preparation, which will reveal its taste and aromatic properties to the maximum.
Talking about proper roasting - coffee beans from different countries, regions, crops do not react equally to the effects of temperatures. The color tone of the grain depends on the temperature at which we make development *. Those. coffee can be properly roasted and have both a light and a dark shade.

It is important to remember that the "development" of grain is an increase in its "solubility". You just make the grain more soluble. Remember that the grain is "prepared" from the outside to the inside. The grain itself is inside the "strands" of cellulose, woven into a web and forming cells. Each grain has about a million cells. Cellulose is coated with oils and solids. The better our grain is developed, the more porous and brittle cellulose becomes. And the better we have grinding.

The difference is present, but not so much in roasting as in the understanding by the roaster of all the properties of the grain with which he works.

What is the difference between alternative methods of making coffee and espresso?

Different methods of brewing require a different degree of grinding: finer grinding is used for espresso, and larger is used for an alternative.
But grinding does not change the content of flavoring substances in coffee, grinding only changes the extraction time, i.e. "Pulling" these substances from coffee.
What, in my opinion, the alternative cardinally differs from espresso, is that with coarse grinding and increased extraction time, we can take more from coffee than in the case of espresso (short extraction).
In the alternative, all tastes and aromas, as well as defects that are present in the grain, are always most distinctly and purely felt.

Is it possible to determine the quality of coffee by the color of coffee beans?
The color of roasted coffee in a pack is by no means an indicator of taste. The main thing is what result we get in the cup. When choosing coffee, the best option would be to ask the roaster or barista for advice.
Local roasters and coffee houses place on a packet of coffee recommendations for its preparation, based on capping results.
If in a cup you want to get a clean taste of coffee, not coals, and you consciously approach this drink, then I advise you to buy grain not at the supermarket, but from your local roasters. Small roasting companies focus primarily on the taste of coffee, and only then on making a profit.

Which brewing method better reveals the taste of coffee?
I take espresso as a small alternative. When compared with literature, then espresso is a brief description of the work, a squeeze of the most interesting. Espresso always has density, body, balance of sweetness, acidity and bitterness. It is in this short version that I read this book about coffee. The alternative for me is always a whole long story, it is a story about a long journey and the life of coffee beans.
I want to once again draw your attention to the fact that if we are talking about high-quality grain, then it makes sense to fry and try it in an alternative in order to feel all its charm.
Thus, all coffee should be tasted after roasting, laid out on descriptors and described, only after all these complex procedures we can understand why it is better suited and at what temperature it should be prepared.

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