Flavor description of medium-roasted coffee and low-roasted coffee

Flavor description of medium-roasted coffee and low-roasted coffee

However, as a roaster, the choice of coffee roasting degree should not only start from the roaster's personal interests and hobbies, but should focus on the needs of the audience, so there is a reason for shallow baking and a reason for deep roasting. There is no difference between the two. If your guests pursue the taste and the local characteristics of the coffee origin, then light baking can make your customers more clearly aware of what they need. On the contrary, if your guests prefer round, mellow and sweet coffee, then medium or even deep roasting is more appropriate. But Uncle Dou wants to say a word for the roasters who roast coffee deeply. Many roasters with light roasting style think that when coffee is roasted deeply, there is no other flavor except bitterness in the coffee, and the flavor of coffee is lost in deep roasting. This statement is not objective. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the guests can also feel the flavor of the coffee. That is to say, a person who will only roast coffee to black oil, and the smell of smoke is extremely strong, he is not a baker, but a debate between deep roasting and light roasting, which I think will continue, because the choice of the roasting degree of coffee marks the roaster's understanding of the flavor of coffee. Uncle Dou personally believes that deep roasting and light roasting do not need and should not be unified across the board. Roasters have different understandings of coffee, even if they belong to the same light roasters. The degree of roasting and the form of the curve are also different. There has been a heated debate in the coffee industry about whether a certain type of coffee is deep-roasted or shallow-roasted. This can maximize the flavor of this coffee, especially some young coffee roasters, who are very supportive of shallow roasting. Indeed, we have also noticed that with the promotion of the world coffee boutique movement, light roasting of coffee beans seems to have become the standard and trend of boutique coffee, and some boutique coffee roasters in the United States are surprisingly light-roasted. On the other hand, those who support deep baking believe that coffee beans can complete the "Maillard" reaction only after medium and deep roasting. Peet's in San Francisco, USA, has always adhered to the deep baking style, and of course he is also recognized as an expert in deep baking.