The deeper the baking degree, the less caffeine content and acidity, and the deeper the baking degree has the flavor of caramel.

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Deep drying distillation: low volatility, increased sense of smell and aftertaste, fiber tissue fracture during baking; coffee, cut tobacco and other types.

Deep baking, comparatively speaking, has a more bitter and sweet flavor. The aroma extracted from coffee beans is proportional to the baking time.

The deeper the baking, the less caffeine and acidity. The color of deep-roasted coffee beans ranges from satin chocolate to oily brown and black. The deeper the baking, the more scorched you taste, and the lighter the flavor of the coffee bean itself.

Especially deep-roasted coffee beans will have a smoky taste, which is more suitable for ordinary coffee than Italian espresso. The roasting time is short, the coffee is sour and the color is brown.

Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, the bitter taste is endless, which is the most suitable for brewing strong Espresso coffee, so it is also called Italian roasting.

Moderate roasting gives life to the coffee beans and turns into an intriguing sour, sweet and bitter taste. However, people who are sensitive to caffeine might as well choose deep-roasted beans as much as possible, because caffeine will slowly escape during roasting, so the deeper the roasted beans, the lower the caffeine content. It is said that the caffeine content in each cup of Espresso is only half that of other medium-roasted coffee.

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