The roasting degree of different grades of coffee beans is an important factor affecting the flavor of coffee.

For coffee flavor, there are many main factors that affect it, most of which are coffee varieties, coffee climate, geography and coffee processing methods, as well as coffee roasting, which are combined to affect coffee flavor. Now it is mainly about the influence of coffee roasting on coffee flavor, and how different roasting degrees affect coffee flavor. Roasting is the process of coffee beans changing from raw beans to mature beans. Different roasting degrees will produce sour, bitter, sweet and other flavors. The roasting process mainly has the following four key points.

1. Baking equipment must have the ability to heat raw beans above 240°C.

2. Air is used as a heat transfer heating medium.

3. The beans must be stirred during baking to ensure uniform heat transfer.

4. After roasting, quickly cool the hot coffee beans to room temperature.

According to the different degrees of baking, from deep to light, it can be divided into 8 baking degrees: heavy baking, French baking, deep baking, city baking, medium deep baking, medium baking, light baking and very light baking. The longer the baking time, the sourness will gradually fade and the bitterness will increase. The coffee beans of Ye Jia Xue Fei of Front Street Coffee belong to light roasting, with obvious acidity. Costa Rica coffee chooses medium roasting, with balanced taste and flavor. Brazil Xilado coffee beans are more suitable for deep roasting, and the nutty cocoa peanut flavor is more prominent.