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Light Roast

Before and after the first burst, 195~205 degrees, is the lightest roasting degree of all roasting stages, the surface of coffee beans is slightly cinnamon, with a strong grassy flavor, taste and aroma are underdeveloped, generally roasted as a sample, rarely used for formal drinking.

2

cinnamon roast

The first explosion ended at about 205 degrees. It is cinnamon colored in appearance, slightly fragrant, smelly green flavor has been removed, strong acidity, less popular with the public, and is often used as a roasting degree for American coffee.

3

Medium Roast

PlatformCoffee

PlatformCoffee

Coffee beans are roasted to the end of a pop, about 205 to 215 degrees. At present, the market is more common fine baking, sour with bitter, moderate aroma, retain the original flavor of coffee beans. Often used in the roasting of blended coffee.

4

High Roast

The period between the end of the first explosion and the beginning of the second explosion is also called the quiet period. Bean surface was light reddish brown, rich taste, sour and bitter balance, and slightly sweet, aroma and flavor are good. Blue Mountain and Gili Mazaro coffee are suitable for this degree of roasting.

5

City Roast

PlatformCoffee

PlatformCoffee

The coffee beans are roasted until the second explosion begins, about 215 to 225 degrees. Bean surface is reddish brown, taste bright and lively, sour bitter balance between the acid and light, and release coffee quality flavor, for the standard roast degree, but also the public favorite roast degree.

6

Full City Roast

About 225 - 230 degrees before the second explosion. It is slightly stronger than city baking degree, bitter and strong, stable and full taste, sweet aftertaste and full aroma. Central and South American roasting method, very suitable for brewing all kinds of iced coffee and black coffee.

7

French Roast

The second explosion is concentrated to the end of the second explosion, about 230 to 235 degrees. Bitter, strong taste, with a strong chocolate and smoke aroma, sour light almost no feeling, more do coffee Oulei with.

8

Italian Roast

Half a minute after the second explosion, bake until completely black, about 240 degrees above. The bitter taste is intense and complex, with intense roasting and scorching aromas. Perfect for quick coffee and cappuccino. More often used in Espresso series coffee.

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