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Coffee roasting knowledge of professional coffee roasting method introduction coffee roaster

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

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 (CINNAMONRoast):

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.

3. Micro baking (MEDIUMRoast):

Baking degree; 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.

4. Medium baking (HIGHRoast):

Baking degree; moderate micro-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)

5. Medium and deep baking (CITYRoast):

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)

6. Deep baking (FULL-CITYRoast):

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.

7. Very Deep Baking (FrenchRoast):

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.

8. Very Deep Baking (ItalianRoast):

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. Most of them are used in Espresso coffee series.

Coffee roasting

Baking depth meter

Baking depth appearance baking stage (the following temperature data are for reference only because of the different positions of temperature control points in different roasters)

Very shallow baking LIGHT

Light brown

Before and after the first explosion, 195 to 205 degrees

Shallow baking CINNAMON

Yellowish brown

The first explosion is over, about 205 degrees.

Medium baking / micro baking MEDIUM

Brown

About 205 to 215 degrees

Medium and deep baking / city baking, CITY

Reddish brown

About 215 to 225 degrees