Coffee roasting tendencies in different countries

In Tokyo, micro-deep medium baking is more popular, but slowly also tends to deep baking. As for Kansai, deep baking has been more popular in the past.

New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races, it also sells all kinds of coffee beans with different roasting levels.

Vienna prefers deep baking. Even as the name suggests, the French prefer French baking, while Italian people often use Italian baking. However, in recent years, O'Garis has widely used Italian baking (the most commonly used deep roasting in Brazil and Italy), and the changes are colorful, while coffee made by steam boilers is still popular.

Deep roasting of Ethiopian coffee beans would be a waste. Because that will lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also not good, because you would lose the classical flavor you pursued when you bought it. When some coffee beans are roasted black, new and interesting qualities will be derived. An interesting sweetness occurs when Mexican coffee beans are roasted in black.

Guatemala Antigua coffee beans seem to retain their sour taste and bad water taste when they are deeply roasted, which is hard for other coffees.

Sumatran coffee beans usually have plump grains, but they are lower than medium acidity. When they are roasted deeper, they will disappear to acidity and easily become sugar paste.

Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.