The roasting level of coffee indicates that the baking depth is deepened step by step.

The baking depth listed below is deepened one by one.

Raw bean (Green Coffee)

The appearance of the beans that have not been baked is green, and the color will change with the degree of baking.

Light baking (Light Roast)

The most mild baking method, the appearance is wheat color, after extraction there is no fragrance, bitter taste, not suitable for drinking

Cinnamon baking (Cinnamon Roast)

Light baking method, the appearance is cinnamon color, more fragrant than Light Roast encounter sour quality beans, this baking method can stimulate its sour taste.

Medium baking (Medium Roast)

Moderate baking shows chestnut color, beginning to produce sour and bitter taste, soft taste, suitable for the blending of sour American coffee.

Medium baking (High Roast)

Slightly strong moderate baking, the appearance is brown, sour taste is suppressed, bitterness and sweetness become stronger.

Medium baking (City Roast)

Strongly medium-baked, City refers to New York City, with just the right sour and bitter taste.

Deep baking (Full City Roast)

Deep baking is thicker than City Roast, and you can hardly feel the sour taste.

Deep baking (French Roast)

The deeply roasted beans are light black and feel as if the fat is about to spill over, making them suitable for coffee, Olei and Viennese coffee.

Deep baking (Italian Roast)

Deep-roasted coffee beans are darker in color and more bitter, and are generally used to carve and make coffee in Japan.