Coffee beans roasting degree difference Nine degrees of nutrition Italian flavor treatment characteristics Quality introduction

Burundi coffee beans

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 and bitter, aroma and flavor are good, most often loved by Japanese and Central European people. Blue Mountain Coffee

Generally speaking, the lighter the baking degree, the more sour, as the baking degree deepens, sour will gradually disappear, bitter is more prominent. The degree of roasting varies from bean to bean. For example, mocha is suitable for light roasting, and Brazilian Colombia is suitable for medium roasting or medium deep roasting. Depends on what kind of bean you are! What kind of roasting produces the most delicious coffee? In fact, the depth of roasting, must be based on the type of coffee beans, characteristics, brewing methods, usage, the most important is personal preferences and other conditions, to determine the most appropriate degree of roasting generally on the degree of roasting, the most rough can be divided into shallow fried, medium fried, deep fried and other three stages. Coffee beans vary in taste and aroma due to the degree of roasting. Later, around 1000 AD, coffee beans were boiled into soup. It wasn't until the 13th century that Arabs invented the method of roasting coffee beans, which completely extracted the fascinating aroma unique to coffee, and made coffee no longer just a pure refreshing agent, but a worldwide beverage. Later, they took coffee beans out of the fruit and ground them, and then mixed them with animal fat. As a physical supplement when caravans traveled to distant places, coffee beans were first discovered by Arabs, and the first way to eat coffee was also unexpected. They chew the whole fruit directly into their mouths to extract the juice

The deeper the roast, the higher the temperature of the roast. In general, light to moderate "Northern" baking flavors are brighter and lighter, possibly with fruity acidity and minimal or no bitterness. The deep-baked "Southern Italy" has a low, rich and smooth flavor with a caramel-like sweet finish. "French roast" has a monotonous flavor, may have a slight charred flavor, and is completely acid free.