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The eight stages of coffee roasting

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Coffee roasting-countries roast to cities around the world, all have their preferred roasting tendencies. In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past. New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races, it also sells

Coffee roasting-roasting in different countries

Cities all over the world have their preferred baking tendency.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. As for Kansai, deep baking has been popular in the past.

New York, as its name suggests, generally prefers urban baking, but because the city is inhabited by different races of people, it also sells coffee beans with different roasting degrees, and the variety is also quite rich. Vienna prefers deep baking. Even as the name suggests, the French prefer French baking, while Italians often use Italian baking.

However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular. Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it.

When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black.

Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees.

Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste.

Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans. The roasting method of professional coffee is usually divided into the following eight stages.

1. Very shallow baking (LIGHTRoast): the degree of baking; very shallow baking, also known as shallow baking. The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

2. Shallow baking (CINNAMONRoast): baking degree; shallow baking, also known as cinnamon baking. The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.

3. MEDIUMRoast: degree of baking; moderate baking, also known as micro-baking.

Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.

4. Medium baking (HIGHRoast): baking degree; moderate micro-deep baking, also known as concentration baking. Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)

5. Medium-deep baking (CITYRoast): baking degree; medium-deep baking, also known as urban baking. The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)

6. Deep baking (FULL-CITYRoast): baking degree; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.

7. Deep baking (FrenchRoast): degree of baking; deep baking, also known as French baking. Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee.

8. Deep baking (ItalianRoast): the degree of baking; very deep baking, also known as Italian baking. Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Mostly used in Espresso coffee series.

Baking depth meter

Baking depth appearance baking stage

Very shallow baking LIGHT

Light brown

The first explosion is over, about 205 degrees.

Shallow baking CINNAMON

Yellowish brown

Before and after the first explosion, 195 to 205 degrees

Medium baking / micro baking MEDIUM

Brown is about 205 to 215 degrees.

Medium and deep baking / city baking CITY

Reddish brown