Roasting of coffee beans

Caffeine roasting can create subtle changes in aroma. Generally speaking, the lighter the roast, the heavier the acidity,

The acidity decreases and the bitterness increases as the roast deepens. The depth of roasting depends on the origin of the coffee beans, the tree species,

Taste characteristics, brewing methods, etc. to determine the most appropriate degree of roasting.

Baking degree can be roughly divided into three stages: shallow frying, medium frying and deep frying.