What's the difference in the degree of coffee roasting?

There are four grades of coffee roasting:

1, lightly roasted: sour, emitting the original rich flavor of beans;

2. Moderate roasting: Coffee has stronger taste and weaker acidity, which is the general roasting method of coffee beans;

3. Medium-deep baking: it can fully feel bitter and sour, which is the favorite taste of Japanese people;

4, deep baking: bitter, emitting a chocolate, caramel-like fragrance.

The difference of coffee roasting degree is as follows:

1, it tastes different.

The deeper the roasting degree, the stronger the bitterness, the shallower the roasting degree and the stronger the acidity, so the deep roasted coffee will taste heavier and more bitter; Moderately roasted coffee will taste very sour and weak.

2. Different colors.

Medium roasted coffee beans are dark brown in color; Deep roasted coffee beans are dark in color, like chocolate, and sometimes even almost black, with a shiny surface, which can usually be seen when brewing.

3. Different methods of use.

Moderately roasted coffee beans are suitable for brewing coffee and extracting by hand, pressure pot, siphon pot and drip coffee machine; Deep roasted coffee beans are rich in flavor and suitable for making espresso, which is extracted by mocha pot, italian coffee machine and Elodea.