What is the difference between mild, moderate and severe roasting of coffee? What is the difference in the taste of coffee beans with different roasting degree?

Before a coffee bean comes into our hands, it goes through a coffee tree, then it is picked by a coffee farmer and processed, and then it is processed into a coffee raw bean that is convenient to preserve and has a good flavor, and then sent to the hand of the baker and baked into coffee beans. finally, it falls into our hands and drinks into our mouths. whether a cup of coffee is good or not, the growth environment accounts for 1/3, and the treatment method accounts for 1/3. Coffee roasting accounts for 1/3. Today, let's understand the effects of different degrees of coffee roasting on coffee beans. We know that coffee bean roasting can be divided into three degrees: light roasting, moderate roasting, and deep roasting. Generally speaking, it is the flavor of coffee beans that determines the degree of coffee roasting. Why do you say so? Because if the flavor of a bean is floral and sour, the barista will not deeply bake it, because the acidity and floral aroma of the coffee basically disappear after deep baking, so in order to highlight its advantages, the coffee baker will bake it lightly to retain its floral and fruity acid, but if it is a bean with nutty cocoa flavor. The coffee baker will choose to roast him deeply to highlight the flavor of the cocoa nut and increase its mellow thickness.

So what's the difference in the taste of mild, moderate and heavy baking? General light roasted coffee with fruit acid and fruit, flower flavor and so on, tea feeling is more obvious, moderately roasted coffee is generally more balanced, coffee acidity and bitterness reach a good balance, alcohol thickness. Deep baking is mainly to highlight its alcohol thickness, the flavor of cocoa nut caramel.