What are the different baking degrees of different varieties of coffee beans?

The degree of coffee varies with different varieties. Coffee beans at different roasting stages are roasted according to different varieties. Light

The mildest baking, no fragrance and concentration

For experimental use

Light Cinnamon for the general popular baking degree, leaving a strong sour taste. Beans are cinnamon-colored and are favored by people in the western United States.

Light (Medial) medium baking. Mellow, sour and delicious, mainly used for mixed coffee

Moderate (High) sour taste and bitter taste. It is suitable for coffee such as Blue Mountain and moving Mazaro to be loved by Japanese and Nordic people.

Moderate (slightly dark) City is more bitter than sour, and coffee suitable for Colombia and Brazil is popular in New York.

Medium (deep) Full city is suitable for making iced coffee. Non-sour, bitterness-based for iced coffee, but also for people in Central and South America to drink.

Micro-depth French has a strong bitter taste, French-style baking method with a slightly black color, used for coffee made by a steam booster.

Deep (French) Italian black, surface oiled, Italian baking Italian steam pressurized coffee

Heavy depth (Italian)

The hardest part of roasting coffee beans and coffee-related activities at home is baking coffee beans at home. When making high-quality coffee, whether the beans are fresh or not is very important. If we buy off-flavored coffee beans from the roaster, even once. This is not comparable to making coffee with self-roasted coffee beans. Then grind and make coffee in your own kitchen. It's worth a try. Coffee beans are traditionally roasted in the following eight different degrees:

The lightest baking (Light)-slightly yellowish coffee color, not very strong aroma and flavor

Light roasting (Cinnamon)-cinnamon color, slightly better flavor, a kind of American coffee

Ordinary roasting (Medium)-maroon, mellow, moderately sour, a kind of American coffee

Medium baking (High)-A slightly thicker baking method than shallow baking, with bitter acid and good aroma and flavor.

Medium and deep roasting (City)-the word City- comes from New York City and is a standard roasting method suitable for Colombian and New York-style coffee

Slightly strong roasting (Full City)-no sour but bitter, suitable for iced coffee

Strong roasting (French)-French, also known as European style, due to the strong degree of baking, coffee beans fat oozing surface, dark color, strong bitterness, with a unique flavor

The strongest roasting (Italian), also known as Italian style, has a very strong roasting degree, and the coffee beans are carbonized black, scorched and odorless, suitable for brewing Italian steamed coffee.