The baking depth is deepened step by step

The baking depth listed below is deepened one by one.

Raw bean (GreenCoffee)

The beans that have not been baked are green on the outside, and the color will vary with the baking level. Chisel.

Light baking (LightRoast)

The mildest baking method, which is wheat-colored, has no fragrance and bitter taste after extraction, and is not suitable for drinking.

Light baking method, the outside is cinnamon color, more fragrant than LightRoast encounter sour quality beans, this baking method can stimulate its sour taste.

Medium baking (MediumRoast)

Moderate baking shows chestnut color, beginning with sour and bitter taste, soft taste, suitable for the preparation of sour American coffee.

Slightly strong moderate baking, the appearance is brown, the sour taste is suppressed, and the bitter taste and sweetness become stronger.

Medium baking (HighRoast)

Medium baking (CityRoast)

Strong medium baking, City refers to New York City, with the right sour and bitter taste.

Deep baking (FullCityRoast)

The color of deep baking is thicker than that of CityRoast, and it can hardly infect sour taste.

Cinnamon baking (CinnamonRoast)

Deep baking (FrenchRoast)

The deeply roasted beans are light black and feel as if the fat is about to spill over, making them suitable for coffee, Olei and Viennese coffee.

Deep baking (ItalianRoast)

Deep-roasted coffee beans are darker in color and more bitter, and are generally used to carve and make coffee in Japan.