Basic knowledge of coffee roasting Coffee roasting degree

Cinnamon Roast: This is the lightest kind of roast. There is no fat on the surface of the coffee beans. Large coffee bean manufacturers tend to mix this lightly roasted coffee bean into the coffee beans they sell. Because it saves money and increases volume. Cinnamon roasted coffee beans don't usually appear in

City Roast: The name "City Roast" first appeared in the 19th century. It usually means "thick." But as time went on, people roasted coffee beans darker and darker, so new names became inevitable. Today "City" roasts are just a little darker than "Cinnamon Roast," and people call "Full City" medium-roasted coffee, which is slightly darker in color than "Cinnamon Roast." There is also no fat on the surface of the coffee beans.

Vienna Roast: This is the next level of roasting, customarily Vienna Roast is a blend of coffee beans from different roasting times. But in fact, the oil inside the beans has just appeared on the surface of the beans at this roasting stage, and dark brown spots appear on the surface. This is a medium toasted phenomenon.

Italian Roast: This is the next level. At this point, the surface of the coffee beans is covered with more than half of the oil. The color of the coffee beans is the uniform brown of cream chocolate. Italy copy system in the shade selection, copy color varies from place to place.

French Roast: The coffee beans that Europeans like to use are usually roasted until the surface of the coffee beans is covered with grease and the color is like bitter chocolate. At this stage, the coffee beans have been severely carbonized, and the taste of one coffee bean is difficult to distinguish from another. This is a strong taste.