Boutique coffee technology roasting degree of coffee beans

Different degrees of heating of green beans will make coffee beans appear brown to black and other appearance color changes. An indicator of the degree of heating is called baking. Roasting degree is generally distinguished according to the color of baked beans.

Japanese coffee roast degree, the way to call it from light to deep generally in order: light roast, cinnamon roast, medium roast, high roast, city roast, deep city roast, French roast, Italian roast. These names are derived from American Light, Cinamon, Medium, Medium high, City, Full city, French(Dark), Italian(Heavy). The United States also has New England(between Light and Cinamon), Viennese or Continental(between Full city and French), Spanish(darker than Italian), these baking degree names.

Roast and flavor are always closely related, although there are differences in degree, but the deeper the roast, the less sour and bitter each coffee will be. Therefore, roasting degree is also one of the basis for understanding the taste of coffee. However, the taste created by the degree of roasting is still affected to some extent by the type of raw beans. If it's Congolese coffee, it has almost no sourness even if it's lightly roasted. If it's highland Arabica coffee, even if it's deeply roasted, there's still a sour residue. In addition, the names light roast, medium roast, etc. are only used to indicate the standard of baking degree roughly, because these names depend on the subjective judgment of the baker. It's not surprising if one store's urban roast is darker than another's French roast.