What's the difference between light roasting and deep roasting of coffee?

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.

However, as a roaster, the choice of coffee roasting degree should not only proceed from the roaster's personal interests and hobbies, but also from the needs of the audience, so there is a reason for shallow baking and a reason for deep roasting. There is no 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. In other words, the coffee will only be roasted to the black out of oil, the smell of smoke is extremely strong, he is not a baker, but charcoal burning.