What kind of coffee are roasted in medium depth?

What kind of coffee are roasted in medium depth?

Next, the temperature rises from 205 °to about 220 °, the color of the coffee changes from light brown to medium brown, and there is about 15% weightlessness. This chemical process is called high-temperature decomposition, in which the chemical composition of coffee beans changes and releases carbon dioxide. After the first burst, there is a pause, followed by a brief endothermic process, followed by a chemical reaction, followed by an exothermic process known as the second burst. The second high temperature decomposition occurs at 225 °and the color changes to a moderate black-brown color.

The second burst is faster, and the coffee beans show an oily luster and become fragile, and at this stage, its ingredients begin to carbonize, resulting in charred properties. The smell of coffee can be smelled before the first burst. The first burst reflects the physical stretch of coffee and the chemical reactions of the compounds associated with it, such as the formation of water and the release of carbon dioxide. When the temperature reaches its peak, a second burst occurs, when the cellulose, matrix and coffee beans all begin to break.

Deep baking (Dark/High Roasts), including after-dinner style (After Dinner), continental style (Continental), European style (European), French style (French), Italian style (Italian), New Orleans style (New Orleans). Continental style can also be called "double baking", "high", this roasted coffee beans with a similar dark chocolate color, is described as "very deep", "very heavy" roasting; Italian, it is mainly used for Italian coffee beans roasting. In the United States, this kind of roasting is darker in color, sometimes called "concentrated" roasting, and the roasted coffee beans are almost black and very oily, and its main taste comes from the roasted taste rather than coffee.

Deep baking (Dark/High Roasts), including after-dinner style (After Dinner), continental style (Continental), European style (European), French style (French), Italian style (Italian), New Orleans style (New Orleans). Continental style can also be called "double baking", "high", this roasted coffee beans with a similar dark chocolate color, is described as "very deep", "very heavy" roasting; Italian, it is mainly used for Italian coffee beans roasting. In the United States, this roasting is darker in color, sometimes called "concentrated" roasting, and the roasted coffee beans are almost black and very oily, and its main taste comes from the roasted taste rather than coffee.