Coffee beans roasting stage table

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names

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descriptions

stage

names

stage

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characteristics of

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Flavor and Appearance Description

shallow

Bake until just before the end of the first burst.

light baking

Light baking is rarely used and is generally used only for testing.

Cinnamon roasting is widely used in some canned coffees.

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It is difficult for the fire to reach the bean core part, which is easy to cause half-cooked condition, so secondary baking is often used.

Strong acidity, aroma with grassy flavor. The surface is cinnamon colored with residual spots.

Light roas）

cinnamon baking

Cinmamon roast

Semi-urban baking

half-city roast

in

shallow middle

The first explosion ends and the second explosion begins the first half of the process.

medium baking

These two degrees of roasting are difficult to distinguish, but they are generally used in American coffee, Blue Mountain, etc.

Roast very lightly, coffee beans cell tissue is still relatively hard, so it is not easy to oil.

Aroma is better, sour harmony.

Coffee beans have a certain luster on the surface.

medium roast

deep baking

high roast

in

The second half of the process between the end of the first explosion and the beginning of the second explosion, and the tens of seconds after the second explosion began.

City Baking

City baking refers to the period before the start of the second burst, while full city baking is the stage when the second burst begins.

Generally suitable for coffee beans such as Colombia and Brazil, it is considered by some to be the roasting stage of perfect taste.

Can produce as much acidity as possible, and still maintain a stronger acidity, aroma and variety of special flavor.

city roast

Citywide baking

full-city roast

deep

zhongshen

The entire process of the second explosion, except for the first tens of seconds.

Vienna Baking

There seems to be no clear distinction between these two baking stages.

Coffee oil has begun to penetrate the surface, the color and flavor of coffee beans change rapidly, is the test of roasters.

Bitterness and aroma increased, but almost no sour, coffee beans close to a brown, shiny surface.

Viennese roast

French Roast

French roast

deep

After the second explosion.

Italian baking

This is a coffee on the road to death, gradually carbonized process.

Coffee beans quietly give their last gasp in the roaster.

The so-called Italian baking is actually not used in Italy.

The flavor of the coffee itself has disappeared, leaving only bitterness, and the beans have become black and oily.

Italyroast

French deep baking

dark French coast