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Extra-deep roasting of coffee beans

Published: 2026-02-04 Author: World Gafei

Last Updated: 2026/02/04, There are usually Dark French (Deep French) and Heavy (extra heavy flavor). This is often to satisfy the hobbies of some special coffee lovers, and some people bake this bitter coffee at home, with a faint smell of cigarette ash. Metropolises all over the world have their own preference for baking. In Tokyo, micro-deep high-roast is more popular.

There are usually Dark French (Deep French) and Heavy (extra heavy flavor). This is often to satisfy the hobbies of some special coffee lovers, and some people bake this bitter coffee at home, with a faint smell of cigarette ash.

Metropolises all over the world have their own preference for baking. In Tokyo, micro-deep moderate baking (high-roast) is more popular, but gradually tends to deep baking, while Brazil has always been more popular.

And New York, as its name, generally prefers city roast, but because the city is inhabited by a variety of different races, it also sells a variety of coffee beans with different degrees of roasting.

Vienna, on the other hand, prefers deep-baked full-city roast. And more like its name, the French prefer French-style baking, while the Italians often use Italian-style baking.

However, in recent years, people in Europe and the United States have widely used German (high-city) and dark (the most commonly used deep baking in Brazil and Italy), and the changes are also colorful, while the coffee made by steam pressurizer is still popular.

The vocabulary is richer in the United States, such as "full-city toast". This is usually used to indicate that coffee beans are about to reach the stage of "dark", "black" or "European flavor".

No one can answer why you can't mix "light" and "black" coffee. If you want to do that, you should keep in mind that some toasters are not suitable for baking some coffee, just as some coffee is suitable for drinking at different times of the day. For example, deep-roasting Ethiopian coffee beans would be a waste because it would lose the characteristics of the coffee.

On the other hand, when some coffee beans are baked in black, they will produce new and interesting qualities, such as Mexican coffee beans that produce an interesting sweetness when baked in black.

But some coffee beans, such as Guatemala Antigua coffee beans, retain their sour and fruity flavor when they are deeply roasted, which is more difficult for other coffees. In the list, Sumenta.

Waxy coffee beans are usually full, but are lower than medium acidity. When roasted deeper, they will lose acidity and easily become sugar paste.

Generally speaking, the darker the baking is, the lower the quality is, and the deeper baking means that most of the flavor of the coffee beans will be lost.