What's the difference between light baking and moderate baking of coffee beans?

Coffee roasting

However, it was not until 1683 that the first coffee shop in Europe was opened by a Polish in Vienna, Austria. Businessmen who are proficient in Eastern European and Turkish languages, led by the brilliant Armenian businessman Johannes Diodato, not only acted as translators and guides for Austria in wartime, but also engaged in the hugely profitable coffee trade on both sides of the line of fire, meeting the needs of their own cafes, while also solving the urgent shortage of raw materials for many aristocratic and wealthy citizens' family salons. Won the attention of the upper echelons. A few years later, the coffee industry, which can be seen everywhere in the streets and alleys, developed rapidly. Most of these cafes were opened by his fellow villagers or Turks from other parts of the Ottoman Turkish Empire, naturally with a strong Middle Eastern flavor. Many street corners float out of the coffee hot smell of the narrow shop, you can also see the Istanbul coffee shop unique wall bench, open firewood coffee stove Most of the guests come from vendors, craftsmen and craftsmen who make a living in a nearby market.

Today, people are familiar with, or imagine elegant, comfortable, pure European-style cafes with an open social salon atmosphere, will have to wait for about 50 years, until the Enlightenment era of the general awakening of civic consciousness. before it really began to take to the center of life in Vienna and other Western cities.

Technically, it's just a small, simple coffee shop. At that time, people in the middle and upper classes were still intoxicated in the closed private coffee circle in their homes, and the free citizen class, which was keen on the initial economic success, had not yet become a force to influence the social and political society.

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 (Full City)

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