The coffee roasting process is usually divided into the following eight stages. 1. Very shallow baking - The light roast coffee: The coffee roastering degree is extremely shallow roast. During all the roast stage, it is the lightest roast and the surface of the coffee beans is lightly cinnamon-colored, and its taste and aroma are insufficient, and it is hardly drinkable in this state. It is generally used for inspection and seldom used for tasting.
2. Shallow baking - cinnamon roast: The cinnamon roast is a kind of light roast, also known as cinnamon baking.The general roasting degree is cinnamon in appearance, the bad green smell has been removed, the aroma is good, and the acidity is strong. It is a roasting degree often used in American coffee.
3. Medium Roast: The coffee roastering degree is medium roast, also known as micro roast. Moderate roast and light roast are both American style. In addition to sourness, bitterness also appears, and the taste is good. With moderate aroma, acidity and fullness, it is often used for roasting mixed coffee.
4. High Roast: The degree of roast is medium and deep roast, also known as concentrated roast. It belongs to the medium-deep roast, which is slightly stronger than the medium-to-medium roast. The surface has a little strong tea color and the bitterness has become stronger. Coffee tastes sour and bitter, with good aroma and flavor, and is most often loved by people in Japan and Central Europe, like Blue Mountain Coffee.
5. Medium-deep roasting - city roast: The degree of roast is medium-dark roasting, also known as urban roasting, as the most standard roasting degree, a balance between bitterness and sourness, is often used in French coffee.
6. Deep baking - full-city roast: The degree of roast is slightly deep roast, also known as deep city roast.The roasting degree is slightly stronger than the medium-dark, the color becomes quite dark, and the bitterness is stronger than the sour taste. It belongs to the Central and South American roasting method and is very suitable for preparing various iced coffee.
7. Extremely deep baking - French Roast: The degree of roast is deep baking, also known as French Roast. Also known as French or European-style baking, it belongs to deep baking. The color is strong tea with black color and the sour taste is no longer noticeable. It is most popular in Europe, especially in France. Because the fat has penetrated to the surface, it has a unique fragrance, which is very suitable for coffee Au Lai. Viennese coffee. 8. Extremely deep roasting -Italian Roast: The degree of roast is very deep baking, also known as Italian Roast. It is also called Italian roasting. The roasting degree has a burnt smell before carbonization. It is mainly popular in Latin countries and is suitable for quick coffee and cappuccino. Most of them are used in Espresso coffee series.
Deutsch
Espanol
Francais
Italiano
Portugues
Japanese
Korean
Arabic
Russian
Indonesian
Vietnamese
