Roasting degree, distinguishing Coffee Flavor in Pacific region Coffee roasting Technology of China Coffee Network

Light Roast (light baking): it still has the smell of grass, no aroma and mellow taste.

Cinnamon Roast (cinnamon roasting): coffee beans turn cinnamon.

Medium Roast (medium baking): has a strong sour taste.

High Roast (High Color Baking): sour, bitter and sweet begin to strike a balance.

City Roast (city baking): baked to the first explosion, just about to enter the second burst sound.

Full City Roast (city-wide roasting): when the second explosion is in progress, it is a favorite of select coffee roasters.

French Roast (French baking): very bitter.

Italian Roast (Italian roasting): the raw material of Italian espresso.

The National Fine Coffee Association (SCAA) uses Elon instruments to determine and analyze the color of coffee and the degree of caramel coking. Set black to 0 and white to 100, which is divided into 8 equal parts, representing 8 baking levels.