Is the density of coffee beans light roasted or deep-roasted coffee roasted?

The choice of coffee roasting degree should not only proceed from the personal interests and hobbies of the roaster, but also from the needs of the audience, so there is a reason for shallow baking and a reason for deep roasting, and there is no good or bad difference between the two. If your guests pursue the taste and the local characteristics of the coffee origin, then light baking can make your customers more clearly aware of what they need. On the contrary, if your guests prefer round, mellow and sweet coffee, then medium or even deep roasting is more appropriate. But Uncle Dou wants to say a word for the roasters who roast coffee deeply. Many roasters with light roasting style think that when coffee is roasted deeply, there is no other flavor except bitterness in the coffee, and the flavor of coffee is lost in deep roasting. This statement is not objective. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the guests can also feel the flavor of the coffee. That is to say, a person who will only bake coffee into black oil, and the smell of smoke is extremely strong, he is not a roaster, but a charcoal roaster about whether a certain type of coffee is deep roasted or shallow roasted. There has always been a heated debate in the coffee industry. Roasters who support shallow roasting think that coffee beans should be roasted lightly, which can maximize the flavor of this coffee, especially some young coffee roasters, very supportive of shallow roasting. Indeed, we have also noticed that with the promotion of the world coffee boutique movement, light roasting of coffee beans seems to have become the standard and trend of boutique coffee, and some boutique coffee roasters in the United States are surprisingly light-roasted. On the other hand, those who support deep baking believe that coffee beans can complete the "Maillard" reaction only after medium and deep roasting. Peet's in San Francisco, USA, has always adhered to the deep baking style, and of course he is also recognized as an expert in deep baking.

I think the debate between deep roasting and light roasting will last forever, because the choice of roasting degree of coffee marks the roaster's understanding of the flavor of coffee. Uncle Dou personally believes that deep roasting and light roasting do not need and should not be unified across the board. Roasters have a variety of understandings of coffee, even if they belong to the same shallow roasters, their roasting degree and curve are also different.