China Coffee Network recommends deep roasting, southern Italian, northern Italian, Vienna and French roasting of coffee beans.

. Marking of baking degree: deep baking, southern Italian, northern Italian, Vienna, French baking

In addition to the labeling related to the place of origin, the most common is the marking of baking degree. Raw coffee beans need to go through the roasting process to release their unique charming aroma, and the roasting of coffee is closely related to its flavor. If you see "Italy", "Vienna", "Nanyi" and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending) and do not mean that they are made in Italy or Vienna (as mentioned above). Coffee beans are not grown and produced in Europe. "North Italy" represents the baking of light, light brown beans without oil; "South Italy" refers to the deep baking of bright oil and dark brown on the bean surface; and "Italian baking" generally refers to deeper baking. "French baking (FrenchRoast)" generally refers to the extremely deep baking with a near-black color, slightly coke flavor and no acid. "Vienna" usually refers to a mixture of coffee beans with different degrees of roasting.

The deeper the degree of baking, the higher the temperature of the roasting. The medium-shallow "Northern Italy" baking flavor is more complex and bright, with fruit-like acidity, with little or no bitterness. Deep high temperature baking "Nanyi" baking flavor is low, full-bodied and smooth, with a caramel-like sweet finish. The flavor of "French baking" is monotonous, but with a slightly coke flavor and no acidity at all.