How to tell the roasting degree of coffee? What are the common degrees of baking? each comes out.

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The front street coffee shares the roasting degree of coffee.

How to tell the roasting degree of coffee? American Coffee Association (SCAA) roasting standard this standard uses infrared caramelization tester technology (Agtron) to measure the color of coffee beans to determine the roasting degree of coffee, and the color is divided into eight equal parts into eight standard color blocks for coffee industry as roasting identification.

. However, due to the different tastes and tastes of coffee roasting in different regions, the roasting degree of coffee is distinguished by national or regional characteristics, such as French roasting, urban roasting, and moderate roasting. Wait.

However, the baking degree of these different preferences are integrated and arranged from shallow to deep to form the distinction index of baking degree, but because the standard is too general, different bakers have different identification of baking degree.

So what are the common degrees of roasting, and what are the characteristics of their respective coffees?

From shallow baking to deep baking

"light baking Light Roast"

Coffee beans are roasted close to the first burst period, the taste and flavor are not enough, generally used for experiments, rarely used to taste

"Cinnamon Baking Cinnamon Roast"

Coffee beans are roasted to about the middle of the first bursting period, a degree commonly used in American coffee.

This kind of roasting degree will highlight the sour taste and is less popular with the public. in the producing areas, less astringent Cuban coffee beans, Haitian or Dominica high-mature, highly refined Caribbean coffee beans are better than low-lying coffee beans with thin flesh and low moisture, or coffee beans that are ripe for more than two years and are just dry!

"medium baked Medium Roast"

Coffee beans are roasted until the end of the first bursting period, often used as American coffee or mixed coffee

"highly baked High Roast"

When coffee beans are roasted to wrinkles and aroma changes, the taste is refreshing and rich, sour and bitter balance is not irritating, and slightly sweet, and the aroma and flavor are good.

This roasting degree is suitable for Caribbean coffee beans with less water content, or Brazilian coffee beans with natural drying method, which will make coffee beans give off the flavor and aroma that coffee should have.

"Urban Baking City Roast"

When the coffee beans are roasted until the second burst period, the taste is bright and lively, the acidity between sour and bitter balance is light, and it releases the high quality flavor of the coffee, which is the standard roasting degree, which is more accepted by the public.

"Deep City Baking Full-City Roast"

Coffee roasting to the end of the second burst period, the taste is steady and full, the bitter taste is stronger, the aftertaste is sweet, the aroma is full, and more iced coffee and black coffee are used.

It is not bitter or sour, and it is suitable for coffee with strong characteristics such as Manning or Hawaiian Cona, for the roasting degree that can best make coffee show multi-level flavor.

"French Baking French Roast"

The second explosion is dense to the end of the second explosion, roasted until the coffee beans are a little brown in black, strong, bitter, sour and almost insensible, with strong chocolate and smoky aromas, used as coffee Oulei and Viennese coffee.

"semantic baking Italian Roast"

The second explosion ends until the bean surface turns black to produce oil, and bakes until the coffee bean is completely black. The taste is strong, complex and bitter, with strong roasting and scorching aroma.

The bitter taste is obvious and the taste is relatively simple. It is suitable for highland coffee beans with thick pulp and strong sour taste, such as Kenya, Colombia, Guatemala and so on.