Coffee roasting Learning Coffee basic knowledge Coffee roasting degree City roasting

Cinnamon Roast:

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 it can save money and increase the quantity. Cinnamon-roasted coffee beans usually don't appear in.

City Roast:

Urban baking: the name of baking first appeared in the 19th century. It usually means "thick". But as time goes on, the color of roasted coffee beans gets darker and darker, so a new name becomes inevitable. Today, "City" baking is just a little darker than "cinnamon baking". People use "Full".

City "is called moderately roasted coffee, which is slightly darker than" cinnamon roasted "in color. There is no fat on the surface of the coffee beans.

Vienna Roast:

Viennese baking: this is the next level of baking, traditionally speaking Vienna

Roast is a mixture of coffee beans from different baking times. But in fact, during this baking period, the oil inside the coffee bean has just appeared on the surface, with dark brown spots on the surface. This is a moderate baking phenomenon.

Italian Roast:

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

French Roast:

French roasting: coffee beans that Europeans like to use are usually roasted until the surface of the beans is covered with oil and the color is like bitter chocolate. at this stage, the coffee beans have been severely carbonized, and it is difficult to distinguish the taste of one kind of coffee bean from another. This is a strong flavor.