Blue Mountain Coffee beans are better baked deeply or lightly-- an introduction to the taste of flavor description

Blue Mountain Coffee Beans: Deep Roast or Light Roast

coffee roasting

baking depth table

Baking depth Appearance Baking stage (different baking machines because of the temperature control point position is different, the following temperature data is only for reference)

Very Light Baked Light

light brown

Before and after the first explosion, 195~205 degrees

Light Baked CINNAMON

yellow-brown

End of first blast, approximately 205 degrees.

Medium-Baked/Medium-Baked Medium

brown

About 205 to 215 degrees.

Medium Deep Bake/City Bake, CITY

reddish-brown

About 215 to 225 degrees.

Whole City Baking, FULLCITY

Dark brown * punctate oil

About 225~230 degrees before the second explosion begins

French Baking

Dark brown * Oily surface

About 230 to 235 degrees.

Italian baking is deep baking, Italian

ESPRESSO Baking

Close to black surface greasy

Above 240 degrees.

Every city in the world has its own baking preference.

Tokyo, slightly darker medium roasts are more popular, but slowly also tend to be darker roasts. In Kansai, deep baking has been popular since then.

New York, as its name suggests, tends to prefer urban roasting, but because of the variety of people living in the city, coffee beans of various roasting degrees are also sold, and the variety is quite rich.

Vienna prefers deep baking. Even as the name suggests, French people prefer French baking; Italians often use Italian baking.

However, in recent years, Europeans and Americans have widely used Italian roasting (Brazil and Italy most commonly used deep roast), and the variety is also colorful, and steam pressure coffee is still popular.

Deep roasting Ethiopian coffee beans would be wasteful. Because that would lose the distinctive character of the coffee. It's also not good to roast Yauco Specialty and Kona beans black, because then you lose the classic flavor you were looking for when you bought it.

Some coffee beans will develop new and interesting qualities when roasted black. Mexican coffee beans produce an interesting sweet taste when roasted black.

Guatemala Antigua coffee beans tend to retain their acidity and fruity flavor when deeply roasted, which is difficult for other coffees.

Sumatra coffee beans are usually full, but less acidic than medium, and when roasted deeply, they lose their acidity and tend to turn into a sugary paste.

In general, the darker the roast, the lower the quality. A deeper roast means that most of the flavor of the coffee beans will be lost