The difference between roasting and deep roasting of coffee beans is that the roasting degree is different.

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Qianjie-brief introduction of roasting degree of coffee

Professional coffee roasting is usually divided into the following eight stages

1: shallow baking

The lightest roasting degree of all baking stages, the surface of the coffee bean is a light cinnamon color, at this time the bean is not ripe, there is still the green taste of raw bean, its taste and aroma are insufficient, this state can hardly be ground and drunk.

It is usually used as an experiment, because it is too sour.

2: deeper shallow baking

For the general popular fried degree, the color of beans is quite close to that of cinnamon, so it is also known as cinnamon roasting. The smell of green has been removed, and the flavor is OK, but it has a strong sour taste, which is commonly used in American coffee.

3: shallow medium baking

Also known as micro-medium roasting, coffee has a stronger flavor and lighter sour taste, which is the baking method of general coffee beans. Coffee has a bitter taste, moderate aroma, acidity and mellowness, and a good taste. It is often used for mixed coffee baking. It is suitable for coffee such as Blue Mountain and Kilimanjaro.

4: medium baking

Belongs to moderate micro-deep baking, the surface has appeared a little strong brown, the bitter taste is also stronger, the coffee taste is sour and bitter, the aroma and flavor are good, suitable for baking Blue Mountain coffee.

5: deep medium baking

Also known as urban roasting, is the most standard baking degree, bitter and sour taste balance, unique aroma, often used in French coffee, suitable for Colombian and Brazilian coffee

6: normal baking

Also known as city-wide baking, very suitable for preparing all kinds of iced coffee, slightly stronger than medium-deep roasting degree, the color becomes quite dark, bitter taste is greater than sour taste, but high-quality beans will have sweet taste, such as Manning G1 special selection

7: very deep baking

Also known as French / European baking, belongs to deep baking, the color is strong brown, black and bitter strong, sour taste can not be felt, in Europe, especially in France is the most popular, because the fat has infiltrated to the surface, the flavor is unique

It is suitable for Ole coffee, Viennese coffee, or coffee made by steam charger.

8: deep baking

Also known as Italian roasting, beans are black and bright, scorched, oozing on the surface, very bitter, suitable for fast coffee and cappuccino, mostly used in Espresso coffee series, mainly popular in Latin countries

In terms of baking degree, the deeper the baking degree is, the more bitter the taste is, and the lighter the baking degree is, the stronger the sour taste is.

Knowledge: coffee beans can smell the strong aroma of coffee only after they are cooked.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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