Coffee knowledge Coffee roasting terms know how much

What are the terms of coffee roasting? What is the difference in the taste of coffee from different roasting methods, ​?

Coffee roasting terms can be roughly divided into six categories, namely, light roasting, mild to moderate roasting, moderate roasting, medium deep roasting, deep roasting and very deep roasting. Among these six categories, there are many "tributaries", which make the world of coffee more wonderful and mysterious.

Light baking (LIGHT ROASTS), there are cinnamon style (CINNAMON), half city style (HALF CITY), New England style (NEW ENGLAND). This kind of baking is only used for absolutely high quality, relatively fine or highland grown Arabica coffee beans, mainly for the identification and tasting of coffee beans, generally not on the market for sale of finished products. Cinnamon style, so called because its roasted color is very similar to cinnamon, this roasted coffee beans have a lot of acidity, but very low alcohol.

Light to moderate baking (MEDIUM LIGHT ROASTS), there are light American style (LIGHT AMERICAN), light city style (LIGHT CITY), west coast style (WEST COAST).

Medium baking (MEDIUM ROASTS), including American baking (AMERICAN), breakfast (BREAKFAST), brown baking (BROWN). American roasting, also known as "normal" or "brown", is darker when there is no oil on the surface, and is generally used for drip coffee roasting.

Medium and deep baking (MEDIUM-DARK TO DARK ROASTS), including citywide (FULL CITY), light French (LIGHT FRENCH), and Viennese (VIENNESE). Viennese, which means slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface.

Deep baking (DARK/HIGH ROASTS), including after-dinner style (AFTER DINNER), continental style (CONTINENTAL), European style (EUROPEAN), French style (FRENCH), Italian style (ITALIAN), New Orleans style (NEW ORLEANS). Continental style can also be called "double roasting" and "high". This roasted coffee bean has a color similar to chocolate and is described as "very deep" and "very heavy", while Italian style is mainly used for Italian coffee bean baking. In the United States, this roasting is darker in color, sometimes called "concentrated" roasting, and the roasted coffee beans are almost black and very oily, and its main taste comes from the roasted taste rather than coffee.

Very deep baking (VERY DARK ROASTS), there are deep French (DARK FRENCH), carbon (CHARCOAL), in which carbon is basically not used.