[roasting of coffee beans]
Coffee beans with different roasting degrees can produce subtle changes in aroma. Generally speaking, the lighter the baking degree, the heavier the acid.
As the baking degree deepens, the acidity weakens and the bitterness increases. The depth of baking depends on the origin of coffee beans and tree species.
Taste characteristics, brewing methods, etc., to determine the most appropriate baking degree.
The baking degree can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying.
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