Coffee roasting is divided into the following degrees

1. Very shallow baked Light Roast

In the mildest baking method, the beans are yellowish brown and the aroma and concentration are mild and light, which can be used as a standard for identification in the early stages of baking.

2. Shallow baking / cinnamon baking Cinnamon Roast

As the name suggests, the beans are cinnamon-colored, slightly thicker than very light roasted, and refreshing in taste.

3. Medium baked Medium Roast

The beans are chestnut, sour and bitter have been released, its taste is deeper than light roasting, fresh aroma, mild taste, suitable for brewing American coffee.

4. Medium and deep baked High Roast

The beans are tea-brown and give people a slightly stronger impression than medium-baked beans. The aroma and color are balanced, and the bitter taste is stronger than the sour taste.

5. Deep baking / city baking City Roast

The beans are tea-brown, with a balance between sour and bitter taste, mellow and quite baked.

VI. Very Deep Baking / Deep City Baking Full City Roast

The beans are dark brown, sour and bitter. Because of bitterness, it is suitable for iced coffee.

7. French baking French Roast

Beans are dark brown, because deep roasting, beans contain fat floating to the surface, appears to be bright, bitter, roasted flavor is very strong, suitable for coffee Oulei.

8. Italian baking Italian Roast

Beans are nearly black, bitter and full-bodied, making them suitable for brewing espresso and cappuccinos.