Roasting characteristics of coffee beans around the world

Baking characteristics all over the world

Cities all over the world have their preference for frying and baking.

In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. In the West, deep baking has been popular since ancient times.

New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races of people, it sells coffee beans of different roasting levels, which are quite varied.

Vienna prefers deep baking. 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.