Roasting causes coffee to produce coffee oil, which gives coffee a strong aroma. The most outstanding feature of this fragrance is that it is volatile and soluble in water. Therefore, people can not only smell the mellow smell of coffee beans, but also pour it into the cup and taste it carefully.
Coffee is roasted to the following degrees:
Light baking with a light fragrance and high acidity is one of its major features. (Swiss Bakery)
Medium baked with high acidity and a hint of mellow aroma.
Deep baking with a slight bitterness accompanied by a rich mellow aroma. (Italian baking)
Very deep roasted coffee with a bitter taste and a carbon ash flavor that is baked for special coffee lovers. (French baking)
