How the coffee roasting term describes the degree of roasting

The key to why coffee is loved by people lies in the aroma formed after roasting and the taste when drinking, because the coffee raw bean itself has no special taste. "baking" is like an ingenious magic, which completely changes and reorganizes the substances inside the raw beans to form a new structure and becomes a favorite drink with a strong and mellow flavor. So do you know the terms of coffee roasting?

Baking terms can be roughly divided into six categories: light baking, mild to moderate baking, moderate baking, medium depth baking, deep baking, and extreme deep baking.

Light baking (Light Roasts), there are cinnamon style (Cinnamon), half city style (Half City), New England style (New England). This kind of baking is only used for absolutely high quality, relatively fine or highland grown Arabica coffee beans, mainly for the identification and tasting of coffee beans, generally not on the market for sale of finished products. Cinnamon style, so called because its roasted color is very similar to cinnamon, this roasted coffee beans are very acidic, but very mellow.

Light to moderate baking (Medium Light Roasts), there are light American style (Light American), light city style (Light City), west coast style (West Coas).

Medium baking (Medium Roasts), including American baking (American), breakfast baking (Breakfast), brown baking (Brown). American roasting, also known as "normal" or "brown", is darker when there is no oil on the surface, and is generally used for drip coffee roasting.

Medium and deep baking Medium-Dark to Dark Roasts, citywide (Full City), light French (Light French), Viennese (Viennese). Viennese, which means slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface.

Deep baking (Dark/High Roasts), including after-dinner style (After Dinner), continental style (Continental), European style (European), French style (French), Italian style (Italian), New Orleans style (New Orleans). Continental style can also be called "double baking", "high", this roasted coffee beans with a similar dark chocolate color, is described as "very deep", "very heavy" roasting; Italian, it is mainly used for Italian coffee beans roasting. In the United States, this roasting is darker in color, sometimes called "concentrated" roasting, and the roasted coffee beans are almost black and very oily, and its main taste comes from the roasted taste rather than coffee.

Very deep baking (Very Dark Roasts), there are deep French (Dark French), carbon (Charcoal), in which carbon is basically not used.