Is the blue mountain coffee bean baked deeply or lightly?

Is the blue mountain coffee bean baked deeply or lightly?

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. Most of them are used in Espresso coffee series for very deep roasting (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 strong brown with black, sour taste can not be felt, in Europe, especially in France is the most popular, because the fat has penetrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee

Many shallow roasters think that in the deep-roasted state, the coffee has no other flavor except bitterness, and the flavor of the coffee is lost in the deep-roasting, which 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, he will only bake coffee to black oil, and the smell of smoke and coke is extremely strong, he is not a baker, but a charcoal burner.

However, as a roaster, the decision on the roasting level of coffee should not only start from the roaster's personal fun and hobby, but should focus on the needs of the audience, so shallow baking is reasonable, deep baking has deep baking principle. There is no good or bad agreement between the two. If your servant pursues the taste and the local characteristics of the coffee, then light baking can make your customers more aware of what they are important. On the contrary, assuming that your servant is in love with round, barren, mellow, and sweet coffee, then moderate deep baking is a good contrast. But Uncle Dou wants to say a word for the roasters of deep-roasted coffee. Many shallow-roasted roasters believe that in deep-roasted coffee, there is no other flavor except bitterness, and the flavor of coffee dissipates in deep roasting. How subjective the statement is. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the cub can also feel the richness of the coffee. That is to say, a person who will only roast coffee to black oil, and the smell of smoke is extremely violent, he is not a baker, but the friction between deep roasting and light roasting, which I think will continue all the time, because the choice of coffee roasting level marks that the roaster (roaster) is familiar with the richness of coffee. The Bean Uncle Group believes that deep roasting and light roasting do not need and should not be an one-size-fits-all counterbalance. Roasters have all kinds of knowledge about coffee, that is, they are both shallow roasters. Their roasting degree and curve patterns are also different. For the question of whether a certain type of coffee is deep or shallow, the coffee industry has a more fierce answer. Roasters who are in favor of shallow roasting think that coffee beans should be roasted shallowly. How can the maximum level of emergence of the flavor of this coffee, especially some young coffee roasters, very much in favor of shallow roasting. Indeed, we are also careful that with the promotion of the world coffee structure movement, the shallow roasting of coffee beans has become the standard and trend of fine coffee, and the shallow roasting level of some masterpiece coffee roasters in the United States is amazing. On the other hand, those who support deep baking think that coffee beans can only achieve pure "Maillard" response after medium and deep roasting, while Peet's in San Francisco keeps a deep baking style, and of course he is also recognized as an expert in deep baking.