Do you know the roasting degree of coffee? introduction to roasting degree of coffee

There are different expressions about coffee roasting: shallow roasting (Light), moderate roasting (Medium), deep roasting (Dark), Viennese roasting (Vienna), urban roasting (City), trickling roasting (Filter). Different names correspond to different degrees of baking.

What you should remember is that baking is a process of developing the original flavor and aroma of coffee beans. However, if the roaster bakes the coffee too much, it will produce extra flavor, thus drowning out the special flavor of the coffee. Lightly roasted beans are sour and astringent (the taste of undercooked food). At the other extreme, overbaked beans are bitter, smoky and unpleasant.

Although boutique coffee lovers tend to choose lightly roasted beans, the fact is that the best roasting will depend on the beans themselves, the way they are brewed and, of course, the taste preferences of coffee drinkers. Let's learn more about it!

Light baking-also known as "cinnamon baking" (cinnamon) and "City" (City), while "City Plus" is usually between light and moderate baking, designed to highlight the fruit acidity and floral aromas of some distinctive boutique beans. Some people think that light baking is not that sweet, but this is not very accurate. High-quality boutique caffeine is appreciated for its complex flavor features, and many bakers choose light or medium roasting to highlight this.

Deep baking-also known as "Vienna" or "Light French", while "Full French" and "Italian" refer to very deep baking. Deep-roasted coffee with both bitterness and mellowness. Deep roasting has a bad reputation among boutique coffee drinkers and is sometimes thought to be used to mask the taste of shoddy coffee.

Medium roasting-also known as "complete urban roasting" (Full City), while slightly deeper medium roasting may be called "complete urban roasting +" (Full City Plus), moderate roasting is between shallow roasting and deep roasting, and is suitable for most boutique beans, highlighting the balance, sweetness and mellowness of boutique coffee without losing the distinctive flavor of boutique coffee.

Italian baking / trickling baking / SOE baking: generally speaking, Italian baking degree (Espresso) will be too deep, trickling baking (Filter) will be shallow. On the other hand, the roasting degree of SOE roasting (Single Origin Espresso Roasts) is suitable for both trickle-filter coffee extraction and espresso extraction.

So why are drip coffee and espresso roasted differently? Because espresso is an extraction method that strengthens the flavor of coffee (extracting coffee at 9 atmospheric pressures), it is very suitable for sweet coffee. Trickle coffee (such as hand brewing) is famous for its complexity (it can present the rich flavor of fine coffee).