Effect of different roasting degree on coffee flavor

In the career planning of baristas, with the increasing popularity of boutique coffee in recent years, coffee roasting has become one of the hot learning programs, and new occupations related to it have become more and more mature. Roasters, cup testers, and baristas seem to be three independent occupations. but they have something in common. In addition to the inherent quality of raw beans, the taste of coffee mostly depends on roasting. The damage to taste caused by incorrect baking technology can not be remedied by good grinding and extraction technology.

Light baking (Light Roast) / cinnamon baking (Cinnamon Roast)

[shallow baking]

This baking degree highlights the sour taste, so it has not been popular recently. "light roasting" is when coffee beans are roasted to near the first burst period; "cinnamon roasting" is roasting to about the middle of the first burst period.

The difficulty of this baking degree is not only to emphasize the sour taste, but also to remove astringency and wrinkles, so it is best to use astringent high-mature, highly refined Caribbean coffee beans such as Cuba, Haiti or Dominica.

In other words, this baking degree is most suitable for lowland coffee beans with thin pulp and low moisture, and can also be applied to coffee beans that are ripe for more than two years and have just the right degree of dryness.

Medium baking (Medium Roast) / high baking (High Roast)

[medium baking]

"medium roasting" refers to the roasting of coffee beans until the end of the first burst period, while "high baking" refers to baking until the coffee beans are wrinkled and the aroma changes.

This baking degree is suitable for Caribbean coffee beans with low moisture content, or Brazilian coffee beans that are naturally dried. Medium-and low-lying coffee beans, which lack a thick flavor, are more suitable for this roasting degree than highland coffee beans with multi-layered flavors such as Colombia or Kenya.

This roasting degree will make the coffee beans give off the flavor and aroma of coffee.

Urban baking (City Roast) / deep urban baking (Full-city Roast)

[medium and deep baking]

This roasting degree makes Americans who originally prefer light roasting like it, and almost all Italian espresso (Espressso) also use this roasting degree. Not bitter, not sour, this roasting degree can best make the coffee show a multi-level flavor.

"Urban roasting" is the stage of roasting coffee beans until the second stage of bursting, while "Deep City Baking" is the stage of roasting to the end of the second stage of bursting. It is suitable for coffee beans with strong characteristics, such as Manning, Hawaii, Cana and so on.

French baking (French Roast) / Italian baking (Italian Roast)

[deep baking]

"French Roast" is to make coffee beans a little brown in black, while "Italian roasting" is to roast coffee beans to an all-black state.

The bitter taste is obvious, the taste is simple, and some beans are smoky, which is suitable for highland coffee beans with thick pulp and strong sour taste, such as Kenya, Colombia, Guatemala and so on.

Although Italian baking is called "Italian baking", the baking degree of Italian Espressso is becoming more and more shallow, and recently it is more often used in urban baking or deep city baking.