Frying determines the fragrance of coffee and the frying tendency of cities around the world.

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The raw coffee beans can be fried to make coffee unique color, taste and aroma show up. 80% of coffee taste is determined by frying, so the quality of coffee also depends on frying technology.

By frying, green coffee beans can be changed into the familiar dark brown coffee beans. When roasted well, coffee beans have a strong aroma, acidity and bitterness.

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The key to frying is to fry the coffee beans evenly from the outside to the inside. First of all, the water content of the raw beans will be fully dried with fire. At this time, if the fire is used urgently, it will cause uneven roasting, so that the coffee will taste astringent and stimulate the throat.

Fried coffee beans will swell very large, no wrinkles on the surface, uniform luster, each bean has a good taste. To maximize the personality of coffee beans, beans fried well is the key.

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Coffee beans fried into shallow fried, medium fried and deep fried three categories. Shallow fried coffee beans have a unique and intense acidity and aroma; deep fried sour will be lost, resulting in bitter, aromatic and burnt aroma.

----According to the degree of frying, it can be subdivided into 8 stages:

1. Light baking;

2. Cinnamon color;

3. Medium baking;

4. High baking;

5. City baking;

6. Whole city baking;

7. French baking;

8. Italian baking;

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Different parts of the world have different frying tendencies. Tokyo, Japan tends to be slightly deep-fried (high roast), Kansai, Japan tends to be deep-fried.

New York City, USA, generally likes urban roasting, but because New York is inhabited by many people from different countries and regions, it sells coffee of various fried degrees, and the variety is rich.

Viennese love city-wide roast coffee.

In recent years, European countries have increasingly tended to deep-fry coffee. Steam-pressurized coffee is still popular.