Coffee roasting what is coffee roasting light, medium, deep

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Coffee roasting

Raw coffee beans themselves do not have any aroma of coffee. Ripe coffee beans hang on the tree like little red cherries. Some people also call him "coffee cherries". They have to be picked, peeled and dried. Baking (stir-frying) these processes can reach our hands. Only after the coffee beans are fried, can you smell the strong aroma of coffee. So the roasting of coffee beans is the transformation process of the internal components of coffee beans, only after roasting to produce ingredients that can release the aroma of coffee, we can smell the aroma of coffee.

This is mainly related to the original flavor of coffee beans, the general floral aroma, the more fruity one is roasted with medium or medium-shallow baking, the more characteristic ones are Jamaica Blue Mountains, Kona of Hawaii, Yega Snow, etc., medium-deep baked general smoke, tobacco, earthy flavor, more characteristic, such as Indonesia Mantenin, Guatemala Antigua, Costa Rica Tara beads, etc. There are also two kinds of deep-roasted espresso beans and French roasted coffee beans. These two kinds are suitable for espresso machine and ice drop kettle extraction, while other medium-shallow and medium-deep roasted beans are suitable for mocha pots, Saifeng pots, Belgian royal pots, French presses and hand brewers, because this kind of coffee is suitable for drinking single-item coffee.

Professional coffee roasting is usually divided into the following eight stages.

Very shallow baking (LIGHTRoast):

The degree of baking; very shallow baking, also known as shallow baking.

The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

Shallow baking (CINNAMONRoast):

Degree of baking; shallow baking, also known as cinnamon baking.

The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.

Micro baking (MEDIUMRoast):

Baking degree; moderate baking, also known as micro baking.

Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.

Medium baking (HIGHRoast):

Baking degree; moderate micro-deep baking, also known as concentration baking.

Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)

Medium and deep baking (urban baking CITYRoast):

Baking degree; medium-deep baking, also known as urban baking.

The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)

Deep baking (city-wide baking FULL-CITYRoast):

Baking degree; micro-depth baking, also known as deep city baking.

The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.

Very Deep Baking (French Baking FrenchRoast):

Degree of baking; deep baking, also known as French baking.

Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.

Very Deep Baking (ESPRESSO Baking ItalianRoast):

Degree of baking; very deep baking, also known as Italian baking.

Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series.

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