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The famous American Fine Coffee Association (SCAA) promotes the determination of baking degree by the value of caramelization analysis (Agtron number) measured internally. The higher the value is, the lower the caramelization, the grayish color, and the better the baking. On the contrary, the lower the numerical value, the higher the caramelization, the brighter the color, and the deeper the baking. For example, the front street water washing Yega Sheffivoka is "baking", and the "Kinmante" of front street coffee is deep roasting.
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