1, lightly roasted: the fruit has rich tonality, sweet and sour smell of flowers and fruits, clean and refreshing taste, and no sticky feeling.

2, moderate baking: nutty tonality, mainly caramel, cocoa, malt flavor, smooth taste, will be slightly sticky.

3, deep baking: with a little bitter taste of chocolate, low acidity, rich caramel flavor, spicy, wood, charcoal burning flavor, smooth taste, mellow, no astringency.

Taste other coffee roasting methods:

1, cinnamon baking

Mainly used for trial baking, it is named because its color and taste are similar to cinnamon. This grade is the shallowest baking degree, which is usually used for trial baking and is not suitable for drinking.

2. City baking

Bitter, strong, moderately baked and dark brown. The sour taste disappears and the bitter taste decreases. Many people like city baking, and there is a high demand in families and cafes.

3, deep city baking

It is also suitable for iced coffee, which has a dark chocolate color in a slightly deeper baking stage. Not sour but slightly bitter. Often used to make iced coffee or espresso.

4. French baking

Used for latte coffee, etc. Coffee beans are dark in color and slightly greasy on the surface. The bitter taste is heavier, and it is most suitable for making lattes with milk.

5. Italian baking

Very suitable for Italian concentration, the deepest baking, almost black, greasy surface. Its rich aroma, although intoxicating, is also bitter.