Roasting characteristics of coffee beans around the world

In Tokyo, slightly deeper medium roasts are more popular, but slowly there is a trend towards deeper roasts as well. In the West, deep baking has been popular since ancient times.

New York, as its name suggests, tends to prefer urban roasting, but because of the variety of people living in the city, coffee beans of different roasting degrees are sold, and the variety is quite rich.

Vienna prefers deep baking. French people prefer French baking; Italians often use Italian baking.

However, in recent years, Europeans and Americans have widely used Italian roasts (Brazil and Italy most commonly used deep roast), and the variety is also colorful, and steam pressure machine coffee is still loved by people.

Deep roasting Ethiopian coffee beans would be wasteful. Because that would lose the distinctive character of the coffee. It's also not good to roast Yauco Specialty and Kona beans black, because then you lose the classic flavor you were looking for when you bought it.

Some coffee beans will develop new and interesting qualities when roasted black. Mexican coffee beans produce an interesting sweet taste when roasted black.

Guatemala Antigua coffee beans tend to retain their acidity and fruity flavor when deeply roasted, which is difficult for other coffees.

Sumatra coffee beans are usually full, but less acidic than medium, and when roasted deeply, they lose their acidity and tend to turn into a sugary paste.

In general, the darker the roast, the lower the quality. A deeper roast means that most of the flavor of the coffee beans will be lost.