Analysis of roasting degree of coffee beans by six kinds of roasting degree

Mild

This baking is only used for absolutely high-quality, surprise or highland-grown Arabica coffee beans. Sour coffee with milk or cheese is ideal for breakfast. This kind of baking in the United States is called "cinnamon" because its baked color is very similar to cinnamon. The coffee beans roasted in this way are very acidic or mellow. It is sometimes called "half the city" or "New England" baking.

Moderate

"American baking". If it is a little darker than moderate, it may be "urban", also known as "normal" or "brown": make the color as dark as possible without oil on the surface.

Viennese style

An American term meaning slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface. Also known as "light French" or "citywide" baking.

depth

"Spanish", "Cuban". Coffee beans have a little oil on the surface, sometimes called "dark brown" or "French roasting."

Continental type

It can also be called "double baking"; "high". In the United States, it is divided into "French baking", "New Orleans baking" and "European" baking. The roasted coffee beans have a similar dark chocolate color and can be described as "deep", "deep French", "heavy" and "Italian" roasting.

Italian style

In the United States, this kind of baking is deeper in color mastery than in Italy, and is sometimes called "concentrated" baking. This coffee bean is almost black and very oily. Its main taste comes from the taste of baking rather than coffee. Coffee beans should never be burned black.