The origin of the name of coffee roasting mode

At present, the naming method mainly comes from two sources: one is the general preference of national drinkers' baking mode: Ruyi baking, French baking and so on. One is the naming rules developed by coffee professionals in the United States from the end of the 19th century to the beginning of the 20th century.

The origin of these two names is still vague to some extent, so now there is a more objective way to interpret the baking mode, which is to use an instrument to read the color degree of coffee powder in the form of numbers.

Regional baking pattern name

First of all, let's quickly click on the names of these common baking patterns, which are all due to the preferences of regional drinkers, and can often be seen on the bags you buy.

The shallowest roasting is New England baking, which is almost decided in the North American coffee market; at present, what is still leading the mainstream in the United States is a baking mode that is similar to medium baking, and there was no name to replace the watch in the past. but now let's call it American baking. Coffee beans that are deeper than American roasting usually have sporadic coffee oil on the surface, which is called Viennese roasting or light French roasting; French roasting represents moderate deep roasting, with more coffee oil on the surface; Italian roasting, Spanish roasting, continental roasting or New Orleans roasting have a deeper color and more coffee oil. Deep French baking is called deep French baking, which is very close to black and dark brown, also known as Spanish baking, Turkish baking and Napoli baking, which is common in northwestern France. Recently, there is a term called "Espresso roasting". Its baking depth is probably between Italian baking and French roasting, which is most common in northern Italy. It has a moderate dark brown appearance and is covered with a thin layer of coffee oil.

The author collates these names into a summary as follows:

. New England baking (New England): light brown, dried bean noodles.

. American baking (American): medium brown, dried bean noodles.

. Viennese roasting (Viennese): medium dark brown with scattered drops of coffee oil on the bean noodles.

. French roasting (French): moderate dark brown bean noodles with a thin layer of coffee oil.

Espresso roasting: dark brown, depending on the degree of baking, the bean surface may have only a thin layer of coffee oil, or a thick layer of coffee oil.

. Italian baking (Italian): dark brown close to black with shiny bean noodles. Most bakers bake as deep as they can.

. Deep French baking (Dark French) or Spanish baking (Spanish): extremely dark brown that quickly turns black and is too greasy.

Traditional American defined baking pattern name

Another is the naming rule of baking patterns that has been used in the United States since the 19th century, roughly in the following order:

. Cinnamon baking (Cinnamon): very light brown.

. Shallow baking (Light): the shallowest degree of American baking.

. Medium baking (Medium).

. Medium height baking (Medium High): American baking reaches this landing point for the longest time.

. Urban high baking (City high): it falls a little deeper than American baking.

. Deep City Baking (Full City): deeper than the former, bean noodles sometimes have a few drops of coffee oil.

. Dark baking (Dark): dark brown, bright bean noodles, similar to the degree of Espresso baking or French baking (French) in the regional classification.

. Heavy baking (Heavy) is very dark brown with bright bean noodles, similar to Italian baking.

Among the many names, the only one that can still be seen so far is the name Deep City Bake, a baking model that is a little deeper than American baking in the middle of the 20th century.

Using numbers to make up for the lack of traditional baking pattern classification: caramelization degree classification and SCAA color code discrimination system

After looking at the first two categories of baking pattern taxonomy, do you feel confused? Yes, in order to solve the problems caused by both, the American Fine Coffee Association (SCAA,Specialty Coffee Association of America) has specially developed a set of auxiliary tools that allow us to judge the degree of baking coloring with more accurate instruments.

In this set of aids, there are eight references, no names, only numbers, which accurately correspond to eight well-designed baking depth color codes. The method of interpretation is to grind a sample coffee bean into powder by fine grinding and pour it into a special shallow pan before it can be fed into a measuring instrument loaded with a chemical index or caramelization measurement benchmark to begin comparison with the color code, and the depth of these sample coffee beans will be classified to the nearest "caramelization degree" (Agtron). The numerical range of the caramelization degree for the color code is # 95 (the lightest baking depth), # 85 (this shallow baking depth), and up to # 25 (generally the deepest baking depth).

Of course, having a "near-infrared spectrophotometer" that can accurately read the color of coffee powder on a special platter costs nearly $70, 000 to $20, 000.

However, in the caramel degree discrimination method developed by SCAA, the special words actually have no communication with consumers, and when consumers buy a bag of coffee beans, there is no sign of the so-called "caramelization" degree on the package. There is almost no mention of this in the books about coffee. However, the author makes a connection between the degree of caramelization and our usual baking mode and depth in the chart on pages 80 to 81 of this book. But it must be emphasized here that the caramelization degree system developed by SCAA is intended to be completely separated from the traditional baking pattern classification as a more objective basis for baking depth discussion.