General knowledge of coffee roasting characteristics of coffee beans at different roasting stages
Light
The mildest baking, no fragrance and concentration
For experimental use
Light
Cinnamon
For the general popular baking degree, leaving a strong sour taste. The beans are cinnamon.
Be favored by people in the western United States.
Light
Medial
Medium baking. Mellow, sour and delicious
Mainly used for blended coffee
Moderate
High
It tastes bitter in terms of sour taste. Suitable for coffee such as Blue Mountain and moving Mazaro.
Loved by Japanese and Scandinavians
Moderate (slightly deep)
City
Bitter taste is stronger than sour taste, suitable for Colombian and Brazilian coffee
Loved by New Yorkers.
Moderate (deep)
Full city
Suitable for making iced coffee. No sour taste, mainly bitter taste
Used for iced coffee, but also for people in Central and South America
Micro depth
French
The bitter taste is strong, French-style baking method, slightly black color
Coffee for steam pressurizer
Depth (French)
Italian
Black, oily surface, Italian baking method
Italian steam pressurized coffee
Heavy depth (Italian)
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Coffee common sense illustration of the process of making coffee in trickling filter pot
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Coffee common sense heated discussion on the storage of coffee beans
Many friends have worked at the bar, and some have been baristas for a long time. When it comes to storage, it's no big deal. As soon as some of our junior friends were on the road, they kept asking about the storage of coffee beans. I'm not a barista, and I'm not a bartender. I've just been in this business for a long time. Have their own coffee, hope to communicate with you, do not hesitate to give advice, if there are any mistakes, hope to give
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