Common sense of roasting coffee beans words related to "roasting"

The words in this part are all related to the baking pattern or baking depth.

Sweet: between medium and deep roasting and ordinary deep roasting (also seen as Viennese roasting to Espresso roasting), the complete development of sugar, coupled with the removal of some bitter flavor elements at this time, creates a round, soft taste and a thick but not empty cup of coffee. Of course, raw coffee beans made from fully ripe coffee fruits have a higher sweetness, and they will show better sweetness when roasted to a deeper degree.

Irritating flavor (Pungent/Pungency): the author's power for this word is "slightly bitter taste peculiar to deep roasting," a feeling that anyone who prefers deep-roasted coffee will be familiar with and particularly appreciate.

The taste produced by roasting-Bittersweet: the word seaweed represents a collection of all the complex flavors on which deep-roasted coffee beans are fought. Under deep roasting, the acidity of the coffee beans disappears and is replaced by a pungent flavor with a subtle caramel sweetness, which is what the author calls "Bittersweet," which some people may classify as "Roast taste/Taste of the roast" in an unnamed form.

Toast flavor (Bready): coffee beans that are not baked deep enough or at a baking temperature will more or less smell like toast in the cup. At this time, the flavor oil of coffee beans has not yet begun to develop.

Baked: this is another term to describe the flavor produced by improper baking. The main reason for this flavor is that coffee beans are roasted at too low temperatures for a long time. The coffee beans with baked flavor are hollow and without aroma in the cup.