Coffee review

Boutique coffee common sense coffee bean roasting classification

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, The roasting degree of coffee beans can be subdivided into 8 levels, as shown in the table. In the baking stage, countries have a special preference for Light shallow baking, the lightest baking, with grass flavor, no aroma and concentration to speak of. The experiment uses light Cinnamon cinnamon to bake with a general baking degree and a strong sour taste. The beans are cinnamon. Medial is a favorite of the American West in medium baking.

The roasting degree of coffee beans can be subdivided into 8 grades, as shown in the table.

baking stages

special Zheng

Preference by country

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Light

light baking

The lightest baking, grassy, no aroma or consistency.

investigational

light

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Cinnamon

cinnamon baking

Average baking degree, strong acidity. Beans are cinnamon colored.

Popular in the American West

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Medial

medium roast

Medium roast. mellow, sour and delicious.

Mainly used for blended coffee

moderate

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High

high baking

The acidity is neutral and slightly bitter.

Favorite for Japanese and Nordic people

Moderate (slightly deep)

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City

City Baking

Bitterness is stronger than acidity, suitable for Colombia and Brazil coffee.

Loved by New Yorkers

Medium (deep)

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Full city

Citywide baking

Perfect for iced coffee. No sour taste, mainly bitter taste.

For iced coffee, also for Central and South Americans

microdepth

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French

French Roast

Strong bitter taste, French roast, slightly black in color.

for steam pressurizers

Depth (French)

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Italian

Italian baking

Black, greased, Italian baking.

Italian steam pressure coffee

Heavy Depth (Italian)

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