What are the eight roasting methods of coffee beans?
8. Deep baking (Italian Roast): the degree of baking; very deep 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. Mostly used in Espresso coffee series.
7. Deep baking (French Roast): degree of baking; 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.
6. Deep baking (FULL-CITY Roast): baking degree; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.
Very shallow baking (LIGHT Roast): the degree of baking; very shallow baking, also known as shallow baking. 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.
CINNAMON Roast: degree of baking; shallow baking, also known as cinnamon baking. The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.
MEDIUM Roast: degree of baking; moderate baking, also known as micro baking. Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.
Medium baking (HIGH Roast): degree of baking; moderate 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)
Medium-deep baking (CITY Roast): baking degree; medium-deep baking, also known as urban baking. The most standard degree of roasting, bitterness and acidity are balanced and are often used in French coffee. (Brazil, Colombia)
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There are several stages to roasting coffee beans.
1. LIGHTRoast: degree of baking; very shallow baking, also known as shallow baking. 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,
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Introduction to the process and characteristics of coffee roasting
Baking degree and characteristics from the baking degree, the deeper the baking degree, the stronger the bitter taste; the shallower the baking degree, the stronger the sour taste. The choice of baking degree depends on the characteristics of the coffee bean itself. for coffee beans with strong bitterness and light sour taste, they generally choose a moderate and shallow roasting degree. 1. Shallow baking (Light) is the lightest fried culture, no fragrance and concentration.
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