General knowledge about coffee roasting

The roasting degree of coffee is first named and distinguished according to the roasting degree preferred by various countries, but because the standard is too general, different roasters have different opinions on the roasting degree. The American Coffee Association (SCAA) uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and make the color from light to deep into eight standard color blocks for coffee industry as the standard of roasting degree.

Bakers generally determine the degree of roasting according to the changes in the cracking sound of coffee beans during baking.

The time points of turning off the beans with different baking degrees are as follows: shallow roasting (light) | dense first explosion; medium baking / city (medium/city) | first explosion and second explosion; deep city (full city) | second explosion; French / semantic (French/Italian) | after the second explosion.