General knowledge of coffee roasting characteristics of coffee beans at different roasting stages

Light

The mildest baking, no fragrance and concentration

For experimental use

Light

Cinnamon

For the general popular baking degree, leaving a strong sour taste. The beans are cinnamon.

Be favored by people in the western United States.

Light

Medial

Medium baking. Mellow, sour and delicious

Mainly used for blended coffee

Moderate

High

It tastes bitter in terms of sour taste. Suitable for coffee such as Blue Mountain and moving Mazaro.

Loved by Japanese and Scandinavians

Moderate (slightly deep)

City

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

Loved by New Yorkers.

Moderate (deep)

Full city

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

The bitter taste is strong, French-style baking method, slightly black color

Coffee for steam pressurizer

Depth (French)

Italian

Black, oily surface, Italian baking method

Italian steam pressurized coffee

Heavy depth (Italian)