Baking is a stage 2 that can show the bitterness and taste of coffee. Professional cup evaluation and coffee taste evaluation are also based on medium baking. Moreover, when baking fine coffee, in order to clearly present the individual flavor of coffee, most of them use medium baking. China roasted instant coffee has the characteristics of light sour taste and neutral taste.

Deep roasting is the most powerful roasting degree, which will roast coffee into thick brown or black. The bitterness of coffee becomes the most obvious. Deep-roasted instant coffee is bitter, giving off chocolate and caramel-like aroma, so if you want to make coffee with strong aroma, or want to taste chocolate and caramel-flavored coffee, you can try deep roasting.

Preservation of coffee beans:

Roasted coffee beans are easily oxidized by oxygen in the air, which makes the oil content worse and the aroma disappear. After being irradiated by temperature, humidity and sunlight, the deterioration of coffee beans will be accelerated, and the aroma of coffee and the excellent substances inside coffee beans will easily volatilize at high temperature. Therefore, it needs to be placed in a closed, low-temperature and dark place as much as possible.

If the coffee beans have been opened, they need to be sealed with sealed cans or special sealing strips and then stored in a cool and dry place.