A brief discussion on the difference of roasting degree of coffee beans is Starbucks Italian roasted coffee beans considered deep-roasted?

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The third wave of coffee aesthetics has developed so far, and people are increasingly paying attention to the so-called "black coffee flavor". From the manor single beans, rare high-quality beans, on the production area, on flavor characteristics, even for brewing techniques, utensils, to baking degree differences are very particular. For many coffee-loving people, it is no longer just coffee, but a love of coffee learning "paranoid."

There are many factors that affect coffee flavor and taste in the roasting process. For example, the length of roasting time, roasting method, roasting degree, even the amount of coffee beans or the experience and feel of the roaster themselves, there are considerable differences between minutes and seconds, which makes the knowledge of roasting unpredictable and adds a lot of mystery.

There are many different degrees of roasting of coffee beans, and the degree of roasting of coffee beans referred to in American terminology is subdivided into eight stages:

Very Light Roast

Also known as "light baking"

Time of next bean: before and after the first explosion

Flavor: The bean table is light cinnamon color, with a strong grassy flavor, taste and aroma is insufficient, generally used for testing, rarely used for tasting.

Light Roast/ Cinnamon Roast

Also known as cinnamon baking.

Time for beans: from the beginning of a burst to dense

Flavor: Cinnamon color on the surface of the beans, the grassy flavor has been removed at this time, strong acid, slightly aromatic, often used to brew American coffee.

Medium Roast

Also known as "micro-baking"

Time of next bean: from one explosion to the end

Flavor: The bean surface is chestnut color, light taste, sour and bitter,

Moderate aroma, retain the original flavor of coffee beans, often made of American coffee or coffee blend with.

Medium Light/ High Roast

Also known as "concentration baking"

Next Bean Time: End of First Burst

Flavor: Bean surface is light reddish-brown, taste fresh and rich, sour and bitter balance is not stimulating, and slightly sweet, aroma and flavor are good, Blue Mountain, Gili Mazaro coffee are suitable for this degree of roasting.

Medium Deep Bake/ City Roast

Also known as "urban baking"

Next bean time: after the first explosion, that is, the middle of the first and second explosions

Flavor: light brown beans surface, taste bright and lively, acid bitter balance between the acid and light, and the release of coffee quality flavor, for the standard roasting degree, but also the public favorite roasting degree.

Full City Roast

Also known as "Deep City Baking"

Next Bean Time: Second Burst

Flavor: Brown bean surface, stable and full taste, bitter acid strong, sweet aftertaste, full aroma, Central and South American baking method, more ice coffee, black coffee use.

Deep Bake/ French Roast

Also known as "French baking"

Time of next bean: from the second explosion density to the end of the second explosion

Flavor: dark brown with black bean surface, strong taste, bitter, light acidity almost no feeling, with rich chocolate and smoke aroma, France is the most popular, do more coffee Oulei, Vienna coffee.

Italian Roast

Also known as "Italian baking"

Time for beans: from the end of the second explosion to the black oil on the bean surface

Flavor: Black and oily, coffee bean fiber before carbonization, strong taste complex, bitter, with a strong roasted and burnt aroma, mainly popular in Italy, more Italian coffee Espresso use.

Light Baked Charm

In Taiwan, such "coffee professionalism" has quietly set off a trend due to the growth of the fine black coffee market. Many self-employed coffee shop owners, in addition to promoting a slow pace and patiently serving their customers hand-brewed coffee, also plunge into the bottomless pit of knowledge of coffee roasting. Did you notice? Although there are thousands of kinds of coffee on the market, most of them are marked as medium and dark roast coffee; but in professional small cafes, there are many items that are light roast high-priced coffee.

In fact, the use of light roast coffee beans, very likely to make immature beans or defective beans more obvious defects, so it is a test of the roaster's skills, each method has its own merits. Light roast accounts for about 40% of the global drinker market. The reason why it is popular with coffee lovers is that compared with medium and deep roast, light roast can retain the original taste of coffee beans, especially for fine coffee with obvious aroma and characteristics. Of course, different origins, different varieties due to different bean nature, suitable baking methods are not the same. Coffee is such a magical, ever-changing drink; the next time you sip your cup of coffee, feel how the roaster interprets his or her perfect roasting curve through the mastery of the fire.