Explain the roasting degree of four coffees

CinnamonRoast: cinnamon baking: this is the lightest kind of baking. There is no oil on the surface of the coffee beans. Large coffee bean manufacturers often mix the lightly roasted coffee beans with the coffee beans they sell. Because doing so can save money and increase the amount. Cinnamon-roasted coffee beans are not usually CityRoast roasted at this time-the name "Metro Bake" was first roasted in the 19th century. It always means "thick". However, with the passage of time, the color of roasted coffee beans is getting darker and darker, so a new name becomes inevitable. Today, "City" roasting is only a little darker than "cinnamon roasting". Coffee moderately roasted with "FullCity" insects is slightly darker in color than cinnamon roasting. There is no fat on the surface of the coffee beans.

ViennaRoast: Viennese roasting: this is the next level of roasting. Traditionally, ViennaRoast is an assimilated coffee bean that comes from different baking times. But in fact, the oil inside the coffee beans in this baking era has just appeared on the surface, showing dark brown black spots on the surface. This is a moderate baking phenomenon.

ItalianRoast: Italian BBQ: this is the next level. At this time, the profile of the coffee beans is covered with more than half of the fat. The color of coffee beans is the brown of cream chocolate. The Italian torture system varies from place to place in terms of choice and torture.

FrenchRoast: French roasting: the general situation of coffee beans that Europeans like to roast are covered with oil and color like bitter chocolate. At this stage, coffee beans have been severely carbonized, and it is difficult to distinguish the taste of one kind of coffee beans from another. This is a strong mouth and stomach.