What is the difference in roasting degree of coffee beans? what is the difference between the roasting degree of coffee and the roasting degree of coffee?

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Coffee roasting degree-refers to the different dehydration rate and caramelization degree of raw coffee beans after heating.

Raw bean baking is roughly divided into three stages: shallow baking, medium baking and deep baking, and then subdivided into the following 8 baking degrees.

The baking degree is nothing more than shallow culture, medium baking and deep baking, but what about the standard? So far, there is no consensus in the coffee industry. Each company plays its own tune, and the American eight-stage baking degree classification is adopted at most in the industry, and the baking degree is determined by baking temperature and time.

American grading baking degree:

1. Shallow baking (Light Roast) L value = 30.2

The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are not enough, generally used for testing, rarely used to taste. In terms of baking time, it is close to the so-called "first explosion" (note: it refers to the first burst caused by the heated volume expansion of raw beans during baking)

two。 Cinnamon baking (Cinnamon Roast) L value = 27.3

The appearance shows cinnamon, the smell of green has been removed, the fragrance is OK, the acidity is strong, the taste of coffee is light, and there is less selling on the market. In terms of time, it is about the middle of the "explosion".

3. Medium baking (Medium Roast) L value = 24.2

The appearance is brown, in addition to the sour taste, the bitter taste also appears, the taste is good. At this time, the acid is heavier than bitter, moderate mellow, also known as American baking. In terms of baking time, it is nearing the end of "explosion".

4. Deep baking (High Roast) L value = 21.5

It belongs to moderate micro-deep baking, the surface has appeared a little thick brown, and the bitterness has become stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is the most popular way of baking beans on the market. In terms of baking time, the "explosion" is over, when the coffee beans are wrinkled and the aroma changes.

5. Urban baking (City Roast) L = 18.5L

The appearance of coffee brown, the most standard degree of roasting, bitter and sour taste balance, so that the coffee has a multi-layered feel, so that Americans who originally prefer medium roasting change their taste and like it. In terms of baking time, it is close to the so-called "second explosion" (note: it means that the raw bean continues to lose a lot of water after heating for the first time, and the volume expands rapidly to produce the second burst.)

6. Deep city baking (Full-City Roast) L = 16.8L

The appearance shows dark brown, the color becomes quite dark, the surface appears oily, bitterness is stronger than sour taste, it is suitable for coffee beans with strong characteristics, such as Mantenin, Hawaiian Cona and so on. In terms of baking time, the "second explosion" is just over.

7. French baking (French Roast) L value = 15.5

Is a deep baking, the appearance is still black with a trace of brown, strong brown with black, sour taste can not be felt, in Europe, especially in France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for iced coffee, Viennese coffee.

French baking (French Roast)

8. Italian baking (Italian Roast) L value = 14.2l

The coffee beans are roasted to an all-black, oily surface, close to coking, with only bitter taste, simple taste and sometimes smoky taste. It is suitable for highland coffee beans with thick pulp and strong sour taste. Although it is called Italian style, Italian espresso Espresso has been roasted in more cities or deep cities.

From a professional point of view, the degree of baking is expressed as an L value. The L value is black = 0 white = 100, and the bright measure is measured by a colorimeter. As the baking time increases, the color of the coffee bean becomes darker, and the L value is closer to 0.

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