There are several kinds of coffee beans that are roasted. Is there a difference between light roasting and deep roasting?

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Qianjie-brief introduction of roasting degree of coffee

Most coffee consumers are confused about the degree of coffee roasting, and only know the vague concepts of shallow, medium and deep. In fact, in the coffee roasting profession, there is a very professional division of coffee roasting degree. The flavor of the same kind of coffee is very different under different roasting degrees. Different raw coffee beans, according to the characteristics of coffee beans, have different coffee roasting degree requirements, some are suitable for shallow roasting degree, some are suitable for deeper roasting degree.

Very shallow baking (Light Roast, also called shallow baking)

Shallow baking (Cinnamon Roast, also known as cinnamon baking)

Medium baking (Medium Roast, also known as micro baking)

These three degrees of coffee have strong acidity and are suitable for making American coffee or mixed coffee.

Moderate micro-deep baking (High Roast, also called concentration baking)

Medium-depth baking (City Roast, also known as urban baking)

It has moderate acidity and bitterness, which is most accepted by most people and is suitable for making blue mountain or Brazilian coffee.

Micro-depth baking (Full City Roast, also called deep baking, deep city baking)

Very deep baking (French Roast, also known as French baking)

These two kinds of coffee taste strong and bitter, so they are suitable to be tasted with milk.

Extremely deep baking with the longest baking time (Italian Roast, also called semantic baking)

It has a strong bitter taste, with a strong fried and scorched flavor.

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

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