The eight stages of coffee roasting

Shallow roasting CINNAMON roasting eight stages: the roasting style of professional coffee is usually divided into the following eight stages.

1. Very shallow baking (LIGHTRoast):

Baking level; very shallow baking, also known as shallow baking.

2. Shallow baking (CINNAMONRoast):

Baking level; shallow baking, alias cinnamon baking.

General baking degree, except cinnamon color, smelly green taste, spray fragrance is OK, sour

Strong degree, a roasting level commonly used in American coffee.

3. Micro baking (MEDIUMRoast):

Baking level; medium baking, alias micro baking.

Medium baking and light baking are both American. In addition to the sour taste, the bitter taste is also present, and the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of assimilated coffee.

4. Medium baking (HIGHRoast):

Belongs to moderate micro-deep baking, slightly stronger than micro-medium baking, the general situation has shown a little strong brown, and the bitterness has become stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee)

5. Medium and deep baking (CITYRoast):

Baking level; medium-deep baking, alias city baking.

The highest scale of roasting, bitterness and acidity are balanced and are often used in Fatou coffee. (Brazil, Colombia)

6. Deep baking (FULL-CITYRoast):

Baking level; micro-depth baking, alias deep city baking.

The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitterness is stronger than the sour taste. It belongs to the baking method of Zhong Na style, which is very suitable for preparing all kinds of iced coffee.

7. Very Deep Baking (FrenchRoast):

Baking level; deep baking, alias baking.

8. Very Deep Baking (ItalianRoast):

Baking level; very deep baking, not affectionate baking.