8 Ways to Roast Coffee Beans How to Roast Coffee Beans

Different roasting methods, different roasting degrees, coffee tastes different, different coffee, roasting methods are also different. Therefore, the roasting method is very important for coffee, and it is also very particular.

Eight stages of roasting: Professional coffee roasting methods are usually divided into the following eight ways.

1. Light Roast: degree of baking; very light baking, also known as light baking. The lightest degree of roasting of all stages, the beans have a light cinnamon color on the surface, and their taste and aroma are insufficient to make them almost inedible. It is usually used for testing and rarely used for tasting.

2, light baking (CINNAMON Roast): baking degree; light baking, also known as cinnamon baking. General roasting degree, cinnamon color on the appearance, odor green flavor has been removed, aroma is acceptable, strong acidity, for American coffee often used a degree of roasting.

3. MEDIUM Roast: baking degree; medium baking, also known as medium baking. Medium and light roasts are both American. In addition to sourness, bitterness also appears, and the taste is good. Aroma, acidity, alcohol moderate, often used for mixed coffee roasting.

4, medium roast (HIGH Roast): baking degree; moderate slightly deep baking, also known as concentration baking. It belongs to medium and slightly dark baking, slightly stronger than medium baking, with a little dark brown on the surface and a stronger bitter taste. Coffee tastes sour and bitter, aroma and flavor are good, most often loved by Japanese and Central European people. Blue Mountain Coffee

5. City Roast: baking degree; medium deep baking, also known as city baking. The most standard roast, bitter and sour to achieve a balance, often used in French coffee. (Brazil, Colombia)

6, deep baking (FULL-CITY Roast): baking degree; micro-deep baking, also known as deep city baking. The medium and deep roasting degree is slightly stronger, the color becomes quite dark, and the bitter taste is stronger. It belongs to the Central and South American roasting method, which is very suitable for brewing all kinds of iced coffee.

7, very deep baking (French Roast): baking degree; deep baking, also known as French baking. Also known as French or European roast, belongs to deep roast, color is dark tea color, sour has not felt, especially in Europe to France the most popular, because fat has penetrated to the surface, with a unique aroma, very suitable for coffee Oulei, Vienna coffee.

8, very deep baking (Italian Roast): baking degree; very deep baking, also known as Italian baking. Also known as Italian roast, roast degree before carbonization, burnt taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in espresso coffee.