Table of roasting stages of coffee beans

Range degree

Name

Range degree

Description

Stage segment

Name

Stage segment

Description

Special point

Description

Description of flavor and appearance

Shallow

To bake until the end of the first burst.

Light baking

Light baking is rarely used and is generally used only for testing.

Cinnamon roasting is widely used in some canned coffee.

"

Firepower is difficult to reach the bean core, which is easy to cause half-cooked condition, so secondary baking is often used.

It has a strong sour taste and a grassy aroma. The surface is cinnamon with residual spots.

Light roas)

Cinnamon baking

Cinmamon roast

Semi-urban baking

Half-city roast

Medium

Shallow and medium

The first half of the process in which the first explosion ends and the second explosion begins.

Medium baking

It is difficult to distinguish between the two kinds of roasting, but they are generally used in American coffee, Blue Mountain and so on.

The roasting is very shallow, and the cellular tissue of coffee beans is still relatively hard, so it is not easy to produce oil.

The aroma is good and the sour taste is harmonious.

Coffee beans have a certain luster on the surface.

Medium roast

Deep baking

High roast

Medium

The second half of the process between the end of the first explosion and the beginning of the second explosion, and tens of seconds after the beginning of the second explosion.

City baking

Urban baking refers to the beginning of the second burst, while citywide baking is the stage at which the second burst begins.

It is generally suitable for coffee beans such as Colombia and Brazil, and is considered by some to reflect the perfect taste of the baking stage.

It can produce as much acidity as possible, and still maintain strong acidity, aroma and special flavor of the variety.

City roast

City-wide baking

Full-city roast

Deep

Medium depth

The whole process of the second burst except the beginning of tens of seconds.

Vienna baking

There seems to be no clear distinction between the two baking stages.

Coffee oil has begun to seep through the surface, and the color and flavor of coffee beans are rapidly changing, which is a test for bakers.

The bitterness and aroma increase, but the sour taste is almost imperceptible. the coffee beans are close to a brown color and the surface is shiny.

Viennese roast

French baking

French roast

Deep

After the second burst.

Italian baking

This is a process in which coffee comes to a dead end and is gradually carbonized.

The coffee beans quietly gave their last gasp in the roaster.

The so-called Italian baking is not used by anyone in Italy.

The flavor of the coffee itself has disappeared, leaving only bitterness, and the beans have become black and oily.