How to distinguish the label of coffee roasting

This is some study of coffee label. How to distinguish between several degrees of baking?

If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "Northern Italy" usually refers to medium-light, light brown, unoiled baking of beans; "Southern Italian" usually refers to the deep baking of bright oil and dark brown on the surface of beans; and "Italian baking" generally refers to deeper baking. "French baking (French Roast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" and "Mirangchi" usually refer to mixed coffee made from coffee beans of different roasting degrees.

The deeper the degree of baking, the higher the temperature of the roasting. Generally speaking, the medium-to-shallow "Northern Italy" baking flavor is bright and light, may have fruit-like acidity, and has very little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. The flavor of "French baking" is monotonous, with a slightly coke flavor and no acidity at all.