How do the baking terms of boutique coffee beans describe the degree of roasting?
Coffee is loved by people, the key lies in the aroma formed after roasting and the taste when drinking, because the coffee beans themselves do not have any special taste. "Baking" is like an ingenious magic, completely transforming and reorganizing the substances inside the raw beans to form a new structure, with a strong and mellow flavor, becoming a favorite drink. Do you know what coffee roasting terms are?
Baking terms can be roughly divided into six categories: light, light, medium, medium, deep, and very deep.
Light Roasts: Cinnamon, Half City, New England. This roasting is used only for absolutely high quality, fine or upland grown Arabica coffee beans, mainly for the identification and tasting of coffee beans, and generally not for sale in the finished product. Cinnamon, so called because it is roasted to resemble cinnamon in color, produces coffee beans that are very acidic but very light in alcohol.
Medium Light Roasts: Light American, Light City, West Coast.
Medium Roasts, including American Roasts, Breakfast Roasts, Brown Roasts. American roasts are also called "normal" or "brown" and are darker when the surface is not oily and are generally used for drip coffee roasts.
Medium-Dark to Dark Roasts, Full City, Light French, Viennese. Viennese, meaning slightly darker than a medium roast. This baking will have dark brown spots and a bit of oil on the surface.
Dark/High Roasts: After Dinner, Continental, European, French, Italian, New Orleans. Continental can also be called "double roast,""high roast," which roasts coffee beans with an approximate dark chocolate color and is described as "very dark,""very heavy" roast; Italian, which is mainly used for Italian coffee beans roasting. In the United States, this roast is darker in color and is sometimes referred to as an "espresso" roast, which produces coffee beans that are almost black and very oily, and its dominant flavor comes from the roast rather than the coffee.
Very Dark Roasts, Dark French, Charcoal, where Charcoal is largely unused.
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