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Knowledge of coffee roasting introduces how to identify the stage of coffee roasting

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, The roasting method of professional coffee is usually divided into the following eight stages. 1. Very shallow baking (LIGHTRoast): 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. 2. Shallow baking

Professional coffee roasting is usually divided into the following eight stages.

1. Light Roast:

Degree of baking; very light baking, aka light 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:

Degree of roasting; light roasting, aka cinnamon roasting.

General roasting degree, cinnamon color on the appearance, odor green flavor has been removed, aroma is acceptable, strong acidity, for American coffee often used a degree of roasting.

3. Medium Roast:

Degree of roasting; medium roasting, also known as slightly medium roasting.

Medium and light roasts are both American. In addition to sourness, bitterness also appears, and the taste is good. Aroma, acidity, alcohol moderate, often used for mixed coffee roasting.

4, medium baking (HIGHRoast):

Degree of roasting; medium, slightly dark roasting, also known as solid roasting.

It belongs to medium and slightly dark baking, slightly stronger than medium baking, with a little dark brown on the surface and a stronger bitter taste. Coffee tastes sour with bitterness, aroma and flavor are good, most often loved by Japanese and Central European people. Blue Mountain Coffee

5. Medium-deep baking (CITYRoast):

Degree of baking; medium deep baking, aka urban baking.

The most standard roast, bitter and sour to achieve a balance, often used in French coffee. (Brazil, Colombia)

6. Deep baking (FULL-CITYRoast):

Degree of baking; micro-deep baking, aka deep city baking.

The medium and deep roasting degree is slightly stronger, the color becomes quite dark, and the bitter taste is stronger. It belongs to the Central and South American roasting method, which is very suitable for brewing all kinds of iced coffee.

7. French Roast:

Degree of baking; deep baking, also known as French baking.

Also known as French or European roast, belongs to deep roast, color is dark tea color, sour has not felt, especially in Europe to France the most popular, because fat has penetrated to the surface, with a unique aroma, very suitable for coffee Oulei, Vienna coffee.

8. Extremely Deep Bake (ItalianRoast):

Degree of roasting; very deep roasting, also known as Italian roasting.

Also known as Italian roast, roast degree before carbonization, burnt taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in espresso coffee.

coffee roasting

baking depth table

Baking depth Appearance Baking stage (different baking machines because of the temperature control point position is different, the following temperature data is only for reference)

Very Light Baked Light

light brown

Before and after the first explosion, 195~205 degrees

Light Baked CINNAMON

yellow-brown

End of first blast, approximately 205 degrees.

Medium-Baked/Medium-Baked Medium

brown

About 205 to 215 degrees.

Medium Deep Bake/City Bake, CITY

reddish-brown