Which brand of American coffee tastes better than roasted coffee beans? American coffee bean variety

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Why would you choose American coffee beans?

The time of baking beans will affect the appearance and taste. The simplest way to judge is that the longer the beans are roasted, the less sour they taste and the higher the caffeine content.

Favorite coffee is roughly classified according to the flavor of roasted coffee:

Very shallow baking (light roast): has a strong smell of grass, lack of aroma, rarely used to taste. The taste and aroma are not enough, so they are generally used for experiments and seldom for tasting.

Light roasting (cinnamon roast): high acidity, slightly fragrant, often used to make American coffee. Bean table is cinnamon color, at this time the smell of grass has been removed, strong acid, slightly fragrant, often used to make American coffee.

Medium roasting (medium roast): bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

Medium-deep roasting (city roast): lower acidity than medium-deep roasting, perfect display of coffee flavor, is the standard roasting degree, the most popular among the general public.

Deep roasting (full city roast): bitterness is stronger than sour taste, the aftertaste is sweet, full of aroma, mostly used to make iced coffee or black coffee.

Deep baking (French roast): the bean surface is dark brown with a bitter, strong taste, no sour taste, with rich chocolate and smoky aromas.

Italian roast: beans are glossy, bitter and scorched, and are mainly used to make espresso. Bean surface is black and glossy, coffee beans are carbonized, taste strong, bitter, with a strong charcoal roasting aroma, more Italian coffee Espresso use.