Coffee roasting knowledge Coffee roasting degree Classification

Espresso Roast: Dark brown, beans may have only a thin layer of coffee fat or a thick layer of coffee fat depending on the degree of roasting.

New England baking: light brown, bean flour dry.

American Roast: Medium brown, bean flour dry.

Viennese: Medium dark brown with a few drops of coffee fat on the beans.

French Roast: Moderately dark brown bean flour with a thin coffee fat.

Espresso Roast: Dark brown, beans may have only a thin layer of coffee fat or a thick layer of coffee fat depending on the degree of roasting.

Italian Bake: Dark brown, close to black, the bean flour is shiny, most bakers bake to this extent is the darkest.

Dark French or Spanish: A very dark brown that goes black quickly and is extremely oily.

Traditional US-defined baking pattern names

There is also a naming convention for baking patterns that has been used in the United States since the 19th century, roughly in the following order:

Cinnamon: Very light brown.

Light: The lightest degree of American baking.

Medium baking.

Medium High: American baking lasts the longest to this point.

City high: A little deeper than the usual American roast.

Full City Roast: Deeper than the former, the bean noodles sometimes have a few drops of coffee fat.

Dark Roast: Dark brown, bean-flour glossy, similar to the regional classification of Espresso or French Roast.

Heavy: Very dark brown, beancurd glossy, similar to Italian baking.

Among these names, the only one that is still frequently used today is the name Deep City Roast, a baking pattern that is located a little deeper than the American Roast of the mid-20th century.