The roasting technique of coffee the moderate roasting of coffee beans

Chinese accompany, also known as' urban baking'or 'American baking', is more mellow.

There are the following, Full City, American American, Medium medium, High depth, Breakfast Breakfast Regular regular Brown Brown.

When baked for 11 minutes, the coffee beans show an elegant brown color. New Yorkers like to start the day with coffee beans and Shannon's milk and sugar at breakfast, so this method of baking is also called breakfast roast or city roast. Chinese companion can not only preserve the original flavor of coffee beans, but also moderately release fragrance, so Nanshan, Colombia, Brazil and other individual coffee, choose this way of roasting.

At 12 Mel for 16 minutes, the oil began to surface, and the beans were burnt into an oily dark brown, called full-city roast. Some people think that at this time, the sour, sweet and bitter taste of coffee reaches the most perfect balance, and the characteristics of coffee beans are clearly depicted.

Among these moderate baking degrees, Medium is very sour and mellow, which is the most suitable for making comprehensive coffee. High coffee beans have the most mild sour taste and a touch of bitterness, which is suitable for Nanshan Coffee and is loved by Japanese and European consumers. Flavors such as city, which are more bitter than sour, are suitable for Colombian coffee or Brazilian coffee. For city-flavored coffee, the higher the degree of baking, the higher the bitterness will cover the sour taste. South Americans usually like the bitter city taste, while Americans like to use this coffee to make summer ice drinks.