What are the stages of coffee roasting? Coffee roasting record table

, Italian Roast: degree of baking; extreme baking, also known as Italian baking. Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series. Very deep baking (French Roast): baking degree; deep baking, also known as French baking. Also known as French or European baking, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has infiltrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee. Deep baking (FULL-CITY Roast): degree of baking; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than medium-deep roasting, the color becomes quite dark, and the bitter taste is more sour. It belongs to Central and South American-style baking method, which is very suitable for preparing all kinds of iced coffee. 5. Medium-deep roasting (CITY Roast): roasting degree; medium-deep roasting, also known as urban roasting. The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia), medium baking (HIGH Roast): baking degree; moderate micro-deep baking, also known as concentration baking. Belongs to the moderate micro-deep baking, the baking degree is slightly stronger than the slight medium baking, the surface has appeared a little thick brown, the bitterness also becomes stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe. (blue Mountain Coffee) 3. Micro-medium roasting (MEDIUM Roast): baking degree; medium roasting, also known as micro-medium roasting. Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. Moderate aroma, acidity, mellow, often used for mixed coffee roasting 2, shallow roasting (CINNAMON Roast): roasting degree; light roasting, also known as cinnamon roasting. General baking degree, showing cinnamon color on the appearance, smelly green taste has been removed, the aroma is OK, strong acidity, for American coffee commonly used a baking degree 1, very shallow roasting (LIGHT Roast): roasting degree; very shallow roasting, also known as shallow roasting. The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.