Introduction to roasting degree of coffee: division of roasting degree of coffee in eight stages

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The well-known coffee roasting degree is the American term light roast, medium roast, deep (heavy) roast, which can be subdivided into 8 stages, and the difference in roasting degree has different views with different regions. The following briefly introduces the roasting degree and flavor:

(1)Light Roast: Very light baking, also known as "light baking"

Time of next bean: before and after the first explosion

Flavor: Light cinnamon on the surface, with a strong grassy flavor, taste and aroma are insufficient, generally used for testing, rarely used for tasting.

(2)Cinnamon Roast: light roast, also known as cinnamon roast

Time of beans: from the beginning of one explosion to dense

Flavor: Cinnamon color on the surface, grassy flavor removed, strong acid, slightly aromatic, often used to brew American coffee.

(3)Medium Roast: Medium Roast, also known as "Slightly Roast"

Time of next bean: from one explosion to the end

Flavor: Chestnut color on the surface, light taste, sour with bitterness, moderate aroma, retaining the original flavor of coffee beans, often used as American coffee or mixed coffee.

(4)High Roast: medium and slightly deep baking, 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, for Japan, Central and Northern Europe people love.

(5)City Roast: medium depth baking, also known as "city baking"

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

Flavor: The beans are light brown in color, bright and lively in taste, balanced between sour and bitter, light in acidity, and release the high-quality flavor of coffee. It is the standard roasting degree and the favorite roasting degree of the public. Brazilian and Colombia coffee are suitable for this roasting degree and are often used in French coffee.

(6)Full City Roast: Slightly deep baking, i.e. deep baking, also known as "deep city baking"

Next Bean Time: Second Burst

Flavor: The beans are brown in color, stable and full in taste, bitter and sour in taste, sweet in aftertaste, full in aroma. It is a Central and South American roasting method. It is often used for iced coffee and black coffee.

(7)French Roast: Very deep baking, that is, deep baking, 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 senseless, with rich chocolate and smoky aroma, for Europe by France is the most popular, more do coffee Oulei, Vienna coffee use.

(8)Italian Roast: very deep baking, that is, very deep baking, 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 on the surface, coffee bean fiber before carbonization, strong and complex taste, bitter, with strong roasted and burnt aroma, mainly popular in Latin countries and Italy, mostly used as Italian coffee Espresso.