Classification of coffee roasting degree coffee bean roasting knowledge

New England baking (New England): light brown, dried bean noodles.

American baking (American): medium brown, dried bean noodles.

Viennese roasting (Viennese): medium dark brown with scattered drops of coffee oil on the bean noodles.

French roasting (French): moderate dark brown bean noodles with a thin layer of coffee oil.

Espresso roasting: dark brown, depending on the degree of baking, the bean surface may have only a thin layer of coffee oil, or a thick layer of coffee oil.

Italian baking (Italian): dark brown close to black with shiny bean noodles. Most bakers bake as deep as they can.

Deep French baking (Dark French) or Spanish baking (Spanish): extremely dark brown that quickly turns black and is too greasy.

Traditional American defined baking pattern name

Another is the naming rule of baking patterns that has been used in the United States since the 19th century, roughly in the following order:

Cinnamon baking (Cinnamon): very light brown.

Shallow baking (Light): the shallowest degree of American baking.

Medium baking (Medium).

Medium height baking (Medium High): American baking reaches this landing point for the longest time.

Urban high baking (City high): it falls a little deeper than American baking.

Deep City Baking (Full City): deeper than the former, bean noodles sometimes have a few drops of coffee oil.

Dark baking (Dark): dark brown, bright bean noodles, similar to the degree of Espresso baking or French baking (French) in the regional classification.

Heavy baking (Heavy) is very dark brown with bright bean noodles, similar to Italian baking.

Among the many names, the only one that can still be seen so far is the name Deep City Bake, a baking model that is a little deeper than American baking in the middle of the 20th century.

Using numbers to make up for the lack of traditional baking pattern classification: caramelization degree classification and SCAA color code discrimination system

After looking at the first two categories of baking pattern taxonomy, do you feel confused? Yes, in order to solve the problems caused by both, the American Fine Coffee Association (SCAA,Specialty Coffee Association of America) has specially developed a set of auxiliary tools that allow us to judge the degree of baking coloring with more accurate instruments.

In this set of aids, there are eight references, no names, only numbers, which accurately correspond to eight well-designed baking depth color codes. The method of interpretation is to grind a sample coffee bean into powder by fine grinding and pour it into a special shallow pan before it can be fed into a measuring instrument loaded with a chemical index or caramelization measurement benchmark to begin comparison with the color code, and the depth of these sample coffee beans will be classified to the nearest "caramelization degree" (Agtron). The numerical range of the caramelization degree for the color code is # 95 (the lightest baking depth), # 85 (this shallow baking depth), and up to # 25 (generally the deepest baking depth).