Roasting of coffee beans: Coffee beans vary in the degree of roasting, resulting in subtle changes in aroma. Generally speaking, the lighter the baking degree, the more sour, with the deepening of the baking degree will gradually disappear sour, bitter is more prominent baking depth.
Coffee roasters must determine the most appropriate degree of roasting according to the type, characteristics and production method of coffee beans before roasting coffee beans.
The most rough classification of baking degree can be divided into cinnamon baking, all city baking, French baking and other three stages.
Follow Coffee Search for the latest coffee updates. Reproduced from "Coffee Search"
Article URL: https://www.coffeesearch.net/coffee20583.html