Boutique Coffee Science explains the roasting degree of coffee in detail

Cinnamon Roast: cinnamon baking: this is the lightest kind of baking. There is no oil on the surface of the coffee beans. Large coffee bean manufacturers often mix the lightly roasted coffee beans with the coffee beans they sell. Because it can save money and increase the quantity. Cinnamon-roasted coffee beans do not usually appear in urban roasting-City Roast: the name "urban roasting" first appeared in the 19th century. It usually means "thick". But as time goes on, the color of roasted coffee beans gets darker and darker, so a new name becomes inevitable. Today, "City" roasting is only a little darker than "cinnamon roasting". People use "Full City" to call moderately roasted coffee, which is slightly darker than "cinnamon roasting" in color. There is no fat on the surface of the coffee beans.

Vienna Roast: Viennese roasting: this is the next level of roasting. Traditionally, Vienna Roast is a mixture of coffee beans from different baking times. But in fact, during this baking period, the oil inside the coffee bean has just appeared on the surface, with dark brown spots on the surface. This is a moderate baking phenomenon.

Italian Roast: Italian BBQ: this is the next level. At this time, the surface of coffee beans is covered with more than half of the grease. The color of coffee beans is the brown of cream chocolate. Italian copying varies from place to place in terms of choice and color.

French Roast: French roasting: coffee beans that Europeans like to use are usually roasted until they are covered with oil and color like bitter chocolate. At this stage, coffee beans have been so carbonized that it is difficult to tell the taste of one kind of coffee bean from another. This is a strong flavor.