The definition of coffee roasting degree and the definition of coffee roasting degree what is the meaning of coffee roasting roasting percentage

I believe that everyone's understanding of the roasting degree of coffee beans is basically sour is shallow baking, bitter is deep roasting. Of course, as within the industry, naturally will not use such a simple classification. At present, the scientific distinction is based on the Agtron color value (caramelization analysis value) as the basis of coffee roasting degree.

When coffee is roasted, it is now generally believed that the demarcation of "ripe" is "an explosion" and can be baked at any time after an explosion. The earlier the coffee is baked, the shallower the roasting degree of the coffee bean is; the later the coffee is baked, the deeper the roasting degree of the coffee bean is.

The degree of baking can be divided into 8 categories by using Agtron color value distinction. The higher the color value, the lighter the baking degree, and vice versa.

The lightest baking degree is called shallow roasting (Light Roast), with an Agtron value of 95, and the baking time is about when the beans are still crackling). The general flavor of coffee will show bright acidity.

The Agtron color value is 85, which belongs to cinnamon roasting (Cinnamon Roast). The time of baking is around the end of the explosion (when the popping has just stopped, or when there is only sporadic popping). Generally, the coffee bean flavor is sour and sweet.

Agtron color value of 75, called moderate roasting (Medium Roast), the time of baking is about after the end of the explosion (the popping sound completely stopped), this degree of coffee flavor will be mainly sweet, with a little fruit acidity.

Agtron color value of 65, known as deep baking (High Roast), about the time after the end of the first explosion before the start of the second explosion (about 1-2 minutes of silence), the flavor will show a nut caramel tone, balanced, no sour taste.

The Agtron has a color value of 55, called City Roast, and comes out around the beginning of the second explosion (a faint popping sound or two after a moment of silence). At this time, the flavor is more bitter and the caramel aroma is heavier.

Agtron color value of 45, known as city-wide baking (Full City Roast), about the time before the second explosion (before the crackling sound), when the coffee is already very deep, the taste will be more bitter and fragrant.

The Agtron color value is 35, known as French baking (French Roast), about the time when the second explosion is dense (the crackling sound is heard again, but heavier than the first time), when the coffee beans are already oiled.

The Agtron color value is 25, called Italian roasting (Itatian Roast), and the baking time is about the end of the second explosion (after the dense sound), when the coffee beans are dark and bright, and the oil has leaked out.

Some roasters also use Roasting% to identify the degree of roasting of coffee. In fact, the color value of Roasting% is similar to that of Agtron. For example, 95% of the baking degree of Roasting is actually equivalent to the Agtron color value of 95, that is, light baking. Accordingly, 85% of Roasting is cinnamon baking, 75% of Roasting is medium baking, and 65% of Roasting is deep baking.

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