How do coffee beans taste?

Coffee beans need to have some baking tools and then according to their own requirements to roast 1, very shallow roast (LIGHT Roast): degree of roasting; very shallow roast, also known as shallow roast. 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. 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 belong to the American style. 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 with bitter, aroma and flavor are good, most often for Japan, Central Europe people love. 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. 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. French Roast: degree of baking; 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 fragrance, very suitable for coffee Oulei, Vienna coffee.

8. Italian Roast: degree of baking; 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 used in espresso coffee