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Light baking (cinnamon baking) ── when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium-roasted (city-baked) ── coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil begins to surface, and the beans are burned into an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly depicted.

Deep roasting (Italian baking to French roasting) the darker the color of ── coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter, endless aftertaste, the most suitable for the strong brewing of Italian Espresso, so it is also called Italian baking. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, the caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, the general Espresso coffee has less capacity, and the caffeine content is much higher if it is equal to the capacity of ordinary coffee.

At present, the regions that consume the most coffee are Europe and North America. In Europe, most cafes use Italian roasting (Italian Roast) or concentrated roasting (Espresso Roast) coffee beans, Espresso is the symbol of Europe. In the United States and Canada, people prefer American coffee, a kind of coffee with Espresso and water. On the west coast of the United States, French Roast coffee is usually considered to be the deepest roasting degree of coffee beans, but on the east coast, Italian roasting is considered to be the deepest roasting degree of coffee beans. Raw coffee beans can release the special aroma of coffee through roasting. Each coffee bean contains its aroma, sour taste, sweetness and bitterness. How to release it incisively and vividly depends on its roasting temperature, from the insipid raw beans. To the mellow aftertaste of the cup, baking-is a very important step to outline character and nurture fragrance in the long journey of every coffee bean.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light roasting, medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid. With the baking process, chloric acid will gradually disappear, releasing familiar and pleasant fruit acids, such as acetic acid, citric acid and malic acid in wine. Baking is just right to present these beautiful sour taste in moderation.