Coffee roasting characteristics around the world Coffee roasting knowledge introduction to coffee roasting stage

1. Shallow baking (Light)

The most mild fried culture, no fragrance and concentration to speak of, the beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking. It's usually used as an experiment.

2. Deep shallow baking (Cinnamon)

Also known as cinnamon baking, for the general popular degree of frying, leaving a strong sour taste. The color of beans is quite similar to that of cinnamon, so it is also called cinnamon baking and its sour taste is aggravated. It is favored by people in the western United States.

3. Shallow medium baking (Media)

The color deepens, easy to extract the original taste of coffee beans, mellow, sour and delicious. Mainly used for mixing coffee.

4. Medium baking (High)

Coffee has a stronger flavor and a lighter sour taste, which is the general roasting method of coffee beans. The sour taste is neutralized and bitter, suitable for coffee such as Blue Mountain and Kilimanjaro. It is loved by Japanese and Nordic people.

5. Deep medium baking (City)

Also known as city baking, bitter taste is stronger than sour taste, almost no sour taste, unique flavor. Coffee suitable for Colombia and Brazil is very popular in New York.

6. Normal baking (FullCity)

Also known as city-wide baking, suitable for brewing iced coffee. No sour taste, mainly bitter taste, bitterness will be aggravated, but high-quality beans will have sweet taste. It is used for iced coffee and is preferred by people in Central and South America.

7. French baking (French)

French baking method, slightly black color, strong bitterness, but also ooze oil, bitterness and concentration are deepened. Coffee used for steam pressurizer.

8. Deep baking (Italian)

Also known as Italian baking, the deepest baking degree, the beans are black and bright, the surface is oozing oil, the bitterness is very strong. At this stage, coffee beans have been seriously carbonized, and it is difficult to distinguish the taste of one kind of coffee bean from another. For Italian steam pressurized coffee.

Baking characteristics all over the world

Cities all over the world have their preference for frying and baking. In Tokyo, micro-deep medium baking is more popular, but slowly it also tends to deep baking. In the West, deep baking has been popular since ancient times. New York, as its name suggests, generally prefers urban baking, but because it is inhabited by different races of people, it sells coffee beans of different roasting levels, which are quite varied. Vienna prefers deep baking. The French prefer French baking, while Italians often use Italian baking. However, in recent years, Italian baking (the most commonly used deep roasting in Brazil and Italy) has been widely used in Europe and the United States, and the coffee made by steam pressurizer is still popular. Deep roasting of Ethiopian coffee beans would be a waste. Because that would lose the unique characteristics of this coffee. Black roasting of Yauco and Kona coffee beans is also bad, because you will lose the classical flavor you pursue when you buy it. When some coffee beans are roasted black, new and interesting qualities will be derived. Mexican coffee beans produce an interesting sweetness when roasted in black. Guatemala Antigua coffee beans seem to retain their sour and fruity flavor when they are deeply roasted, which is difficult for other coffees. Sumatran coffee beans are usually full-grained, but are below medium acidity, lose acidity when roasted deeper, and easily turn into sugar paste. Generally speaking, the darker the baking, the lower the quality. Deeper roasting means losing most of the flavor of the coffee beans.