The most important key in the roasting process is the change of coffee flavor caused by the degree of roasting.

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Beans overroasting coffee will only highlight the bitter taste; under-roasting will make it too sour. According to the characteristics of beans, it is important to know the best time to stop baking. After knowing the ideal baking degree of each kind of beans, it is also helpful to buy baked beans. If the store will change the baking degree according to different kinds of beans, you should be able to buy delicious coffee beans from there. People who are not used to coffee tend to think that shallow baked beans are more delicious. It is recommended to start with the shallow baked beans suitable for entry, and then slowly try the beans with a deeper baking degree.

Shallow baking: with sour taste and rich aroma of beans

The coffee with shallow roasted beans is less bitter and sour, which is similar to the taste of black tea. When you want to brew coffee with a refreshing flavor, or when you want to taste coffee with a soft flavor, it is suitable to take shallow roasting.

Medium baking: suitable for mild beans with less bitterness and sour taste

Medium roasting is the stage that can show the bitterness and taste of coffee, which is suitable for beans with strong aroma and mild taste. When evaluating the taste of coffee, the cup is also based on medium roasting. When roasting boutique coffee, in order to clearly show the individual aroma of coffee, light to medium roasting is mostly adopted. However, when you want to show the taste of coffee, there are many beans that are suitable for roasting above medium and deep roasting.

Medium and deep baking: can fully feel the bitter and sour taste, which is the taste preferred by the Japanese

The coffee baked in medium and deep depth tastes the most, neither bitter nor sour. In addition to the Japanese, it is the baking degree that people all over the world like. Suitable for beans with slightly thicker meat.

Deep baking: bitter, aroma like chocolate and caramel

Deep baking is when beans are baked dark brown or black. The bitterness of the coffee becomes the most obvious and the flavor is slightly monotonous. It is suitable for roasting thick, sour beans, or when brewing espresso.

The temperature of hot water and the thickness of powder will affect the bitter and sour taste.

The delicate balance between bitter and sour coffee is not controlled by roasting alone. The balance will be changed due to the differences in the thickness of the beans, the hot water temperature and the extraction speed during extraction. At each stage, it takes time to cook the flavor you like.