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Baking degree vs. Flavor
Light ~ medium roast + coffee beans
Shallow baking: full of aroma and strong acidity. Suitable for you with "special needs"
Medium roasting: retains most aroma and bright fruit acid; it is recommended for coffee "the shallowest roasting degree" for beginners.
Medium baking +: soft and sweet with sour fruit
Because there is little damage to the cell wall, and most of the oil is still preserved in the cell wall of the bean body. The degree of carbonation is not deep, retaining the flavor and sour taste of the beans themselves (the special local / regional flavor of the producing area). After high-quality roasting, boutique coffee beans can drink fruity / sour aromas such as apples, lemons and oranges.
Medium and deep roasted coffee beans
Medium and deep baking: at the expense of most of the acid and fragrance, the aromas of → caramel, nuts, malt and chocolate brought by the caramel reaction begin to highlight.
Deep baking: the taste is mellow and caramelized so that the flavor begins to be bitter. Because of the large firepower baking, there is an obvious smell of wood and smoke.
The cell wall is carbonized and coffee oil is added to add a mellow taste. Medium and deep roasting will have obvious flavors of nuts, caramel and chocolate, while deep-roasted coffee beans are easy to drink wood, spices, tobacco and other flavors.
