Basic knowledge of boutique coffee classification of roasting degree of coffee

New England baking: light brown, bean flour dry.

American Roast: Medium brown, bean flour dry.

Viennese: Medium dark brown with a few drops of coffee fat on the beans.

French Roast: Moderately dark brown bean flour with a thin coffee fat.

Espresso Roast: Dark brown, beans may have only a thin layer of coffee fat or a thick layer of coffee fat depending on the degree of roasting.

Italian Bake: Dark brown, close to black, the bean flour is shiny, most bakers bake to this extent is the darkest.

Dark French or Spanish: A very dark brown that goes black quickly and is extremely oily.

Traditional US-defined baking pattern names

There is also a naming convention for baking patterns that has been used in the United States since the 19th century, roughly in the following order:

Cinnamon: Very light brown.

Light: The lightest degree of American baking.

Medium baking.

Medium High: American baking lasts the longest to this point.

City high: A little deeper than the usual American roast.

Full City Roast: Deeper than the former, the bean noodles sometimes have a few drops of coffee fat.

Dark Roast: Dark brown, bean-flour glossy, similar to the regional classification of Espresso or French Roast.

Heavy: Very dark brown, beancurd glossy, similar to Italian baking.

Among these names, the only one that is still frequently used today is the name Deep City Roast, a baking pattern that is located a little deeper than the American Roast of the mid-20th century.

Filling in the gaps in traditional baking pattern classification with numbers: caramelization degree classification and SCAA's color scale discrimination system

After looking at the previous two categories of baking pattern classification, are you confused? Yes, in order to solve the problem caused by these two, the Specialty Coffee Association of America (SCAA) specially developed a set of auxiliary tools, so that we can use more accurate instruments to determine the degree of roasting color.

There are eight references in this set of aids, no names, only numbers, which correspond exactly to eight carefully designed baking depth codes. A sample coffee bean is roasted, ground to a fine powder and poured into a special tray before it is sent to a measuring instrument loaded with chemical index or caramelization measurement standards to begin comparison with color scales. The depth of these coffee beans is classified as the closest to one of the "Agtron". The color scale corresponds to caramelization numbers ranging from #95(lightest baking depth),#85(lightest baking depth), to #25(generally darkest baking depth).