Light roasted coffee, medium roasted coffee, medium roasted coffee, light roasted coffee, light roasted coffee,

Introduction to several roasting degrees of coffee:

01 shallow roasted coffee

Light roasted coffee beans show light brown and cinnamon color, also known as cinnamon roasting because of the color.

The surface will not have gloss or grease, often appear dark lines or rough texture, the bean time is about the early stage of an explosion, the bean temperature is about 205209C, Agtron number is between 70 and 80.

Shallow roasted coffee has fine and bright acid value, unrestrained aroma of flowers and fruits, full sense of juice and light thickness, showing the original flavor of coffee, but the disadvantage is that the roasting degree is quite shallow. If you don't pay attention to it when baking beans, the coffee is easy to be underdeveloped. and produce astringent taste and grass flavor that most people do not like.

02 medium and shallow roasted coffee

Medium-light roasted coffee beans show chestnut, light brown, also known as micro-roasting or moderate roasting.

Because roasting lengthens the later stage of development, the surface of shallow roasted coffee beans is smoother, the time of emergence is about a dense period of explosion, the temperature of emergence is between 210C and 214C, and the Agtron number is between 60 and 70.

Medium-light roasted coffee emphasizes the balance between acid value and sweetness, round modifies the aroma of flowers and fruits and the original flavor of coffee, and its mellow thickness is better than that of light-roasted coffee.

03 medium roasted coffee

Medium roasted coffee beans appear reddish brown or brown, also known as concentration roasting or city roasting.

The surface becomes quite glossy and round, and the degree of caramelization is greatly increased. the bean emergence time is about the end of the first explosion and the initial stage of the second explosion, the bean temperature falls at 216-220 degrees Celsius, and the Agtron number is between 50-60.

Medium roasted coffee pursues sweetness and mellow thickness, the taste is balanced but not irritating, the taste is sweet and refreshing, cocoa and nut tonality obviously replace flower and fruit tonality, the level is uniform, but it has its charm.

04 medium and deep roasted coffee

Medium and deep roasted coffee beans are relatively dark in color, showing black brown and dark brown, also known as deep city roasting or Vienna roasting.

The surface is rich in luster, and there may even be oil clearness, the bean emergence time is about the second explosion concentration period, the bean temperature is between 226C and 230C, and the Agtron number is between 40 and 50.

Medium and deep roasted coffee retains only a little of the original flavor, most of the flavor comes from roasting, the taste is calm and full, the acid value is not obvious, the flavor emphasizes dark chocolate and sweetness, but the disadvantage is that medium and deep roasted coffee is prone to smoky or coke taste.