Shallow roasting of coffee beans

The baking of coffee beans can be divided into shallow baking according to the degree of baking. Moderate baking. There are three categories of deep baking. Generally speaking, the light baking color is lighter, the sour taste is strong, and it has a unique flavor. The deep baking color is darker, the deeper the sour taste is, and the more bitter it is, but the scorched smell of baking makes the aroma more intense.

Shallow accompany, such as cinnamon baking, has a more meticulous and mild aroma.

There are a few different words for this kind of baking. Light is mild, Half City is half-city, and in the United States, people often use the word city to refer to coffee baking, Cinnamon cinnamon or light brown NewEngland New England style-this is the lightest kind of baking. Cinnamon is usually a high degree of baking in this category, and the beans baked in this way usually have a sour taste. When the beans make the first light sound and the volume expands at the same time, the color changes to a delicious cinnamon color, so it is also called cinna-mon roast or half-city roast. Acidity dominates the flavor of shallow accompany beans, and the texture and taste have not been brought into full play, so they are generally used as canned coffee, which can not meet the real coffee experts.

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