Baking degree and characteristics

From the perspective of roasting degree, the deeper the roasting degree, the stronger the bitterness; the lighter the roasting degree, the stronger the sourness. The degree of roasting depends on the characteristics of the coffee beans themselves. For coffee beans with strong bitterness and light acidity, moderate and light roasting degree is generally selected.

1. Light baking

The mildest fried culture, no flavor and concentration at all, beans are not ripe, green taste of raw beans, not suitable for grinding drinking. Generally used for testing.

2. Deep shallow baking (Cinnamon)

Also known as cinnamon baking, for the general popular frying degree, leaving a strong sour taste. Bean color is quite close to cinnamon, so it is also called cinnamon baking, sour emphasis. It is popular with western Americans.

3, lighter medium baking (Media)

Deepen the color, easy to extract the original flavor of coffee beans, mellow, sour and delicious. It is mainly used to mix coffee.

4. Medium baking (High)

Coffee tastes stronger and less sour, which is how coffee beans are generally roasted. Acid neutral and bitter, suitable for coffee such as Blue Mountain and Gili Mazaro. It is loved by Japanese and Nordic people.

5. Deep medium baking (City)

Also known as city baking, bitter acid is thick, almost no sour, unique flavor. Coffee suitable for Colombia and Brazil, loved by New Yorkers.

6. Normal baking (Full City)

Also known as all-city roast, it is suitable for brewing iced coffee. No sour, mainly bitter, bitter will be aggravated, but high-quality beans will have sweet taste. It is used for iced coffee and is preferred by Central and South Americans.

7, French baking (French)

French baking method, slightly black color, bitter strong, but also exudes oil, bitterness and concentration are deepened. Coffee brewed in a steam press.

8. Deep baking (Italian)

Also known as Italian baking, the deepest degree of baking, beans black and translucent, surface oil oozing, bitter very strong. At this stage, the coffee beans have been severely carbonized, and the taste of one coffee bean and another coffee bean has been difficult to distinguish. For Italian steam coffee.