The degree of roasting of coffee beans is expressed in eight stages from light roasting to deep roasting. Roasting is a very important process because the taste of coffee, such as bitterness and acidity, changes greatly depending on the degree of roasting.
・ Light roast (extremely shallow roast)
It has the shortest roasting time and is roasted to the extent that the aroma of coffee is faint. For general beverages
It is used for quality inspection before exporting.
・ Cinnamon roast (light roast)
It has the second shortest roasting time and is characterized by a refreshing acidity. The color of the beans after roasting is cinnamon
The name comes from the fact that it resembled.
・ Medium roast
In Japan, it is classified as medium roast and is suitable for brewing Americans. Strong acidity
-You can also feel the bitterness of Hee.
・ High roast (medium deep roast)
The acidity is suppressed and the balance with the bitterness is improved. Coffee beans commonly sold
It is used in many of.
・ City roast (deep roast)
It has a strong bitterness like coffee and is often used in cafes. New Yo
The name comes from the "city" of the city.
・ Full city roast (extremely deep roast)
The acidity is very weak and the bitterness is very strong. Also suitable for iced coffee etc.
・ French roast (French style)
The color of the beans is close to black, and strong roasting causes oil to emerge on the surface. largely
It has no acidity and is characterized by a strong bitterness.
・ Italian roast (Italian style)
The color of the beans is completely black, and the surface is oily and shiny. 8 levels of roasting
It has the strongest bitterness in the match and is known as a staple of espresso to drink in Italy.