Marking of baking degree

If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "Northern Italian" usually refers to medium-light, light brown, unoiled baking of beans; "Nanyi" usually refers to deep baking of oily, dark brown on the surface of beans; "Italian baking" generally refers to deep baking, while "French Roast" generally refers to extremely deep baking with near black color, slightly coke flavor and no acid. "Mirangchi" refers to a mixture of coffee beans with different roasting degrees.

The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-to-shallow "Northern Italy" baking flavor is bright and light, may have fruit-like acidity, and has very little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. The flavor of "French baking" is monotonous, with a slightly coke flavor and no acidity at all.