Is the blue mountain coffee bean baked deeply or lightly?

Is the blue mountain coffee bean baked deeply or lightly?

Deep baking-sweet, rich and full-bodied

Shallow roasting-bright sour flavor, distinct flavor of coffee beans from different producing areas

Similarly, some people like deep baking, and there is also a group of people who like light baking, no matter deep baking or shallow baking, all have their own unique flavor, as long as there is no bad taste (such as bitter, astringent, salty, etc.), which is better, it all depends on personal tastes and preferences! So bloggers often say that whether coffee is good or not is often a personal preference, while coffee is fair and free.

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.

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.

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. Mostly used in Espresso coffee series.

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. In other words, the coffee will only be roasted to the black out of oil, the smell of smoke is extremely strong, he is not a baker, but charcoal burning. I think the debate between deep roasting and light roasting will last forever, because the choice of 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.