Coffee knowledge Daquan coffee bean baking grading

The roasting degree of coffee beans can be subdivided into 8 levels, as shown in the table.

Baking stage

Special features

The preferences of various countries

Light

Shallow baking

The lightest baking has the smell of grass, no fragrance and concentration.

For experimental use

Light

Cinnamon

Cinnamon baking

General baking degree, leaving a strong sour taste. The beans are cinnamon.

Be favored by people in the western United States.

Medial

Medium baking

Medium baking. Mellow, sour and delicious.

Mainly used for blended coffee

Moderate

High

High baking

The sour taste is neutralized and slightly bitter.

Loved by Japanese and Scandinavians

Moderate (slightly deep)

City

City baking

Bitter taste is stronger than sour taste, suitable for Colombian and Brazilian coffee.

Loved by New Yorkers.

Moderate (deep)

Full city

City-wide baking

Suitable for making iced coffee. No sour taste, mainly bitter taste.

Used for iced coffee, but also for people in Central and South America

Micro depth

French

French baking

Bitter strong, French-style baking method, slightly black color.

For steam supercharger

Depth (French)

Italian

Italian baking

Black, oily surface, Italian baking method

Italian steam pressurized coffee

Heavy depth (Italian)