Boutique coffee common sense coffee bean roasting classification

The roasting degree of coffee beans can be subdivided into 8 grades, as shown in the table.

baking stages

special Zheng

Preference by country

Light

light baking

The lightest baking, grassy, no aroma or consistency.

investigational

light

Cinnamon

cinnamon baking

Average baking degree, strong acidity. Beans are cinnamon colored.

Popular in the American West

Medial

medium roast

Medium roast. mellow, sour and delicious.

Mainly used for blended coffee

moderate

High

high baking

The acidity is neutral and slightly bitter.

Favorite for Japanese and Nordic people

Moderate (slightly deep)

City

City Baking

Bitterness is stronger than acidity, suitable for Colombia and Brazil coffee.

Loved by New Yorkers

Medium (deep)

Full city

Citywide baking

Perfect for iced coffee. No sour taste, mainly bitter taste.

For iced coffee, also for Central and South Americans

microdepth

French

French Roast

Strong bitter taste, French roast, slightly black in color.

for steam pressurizers

Depth (French)

Italian

Italian baking

Black, greased, Italian baking.

Italian steam pressure coffee

Heavy Depth (Italian)