About roasting degree
Oct 21, 2024
The degree of roasting varies depending on the roasting time, the temperature at the end of roasting, the cooling time after roasting, etc.
The degree of roasting greatly affects the taste, especially the sourness and bitterness.
The degree of roasting greatly affects the taste, especially the sourness and bitterness.
| Roasting condition | Roast Name | Agtron | Taste etc. |
| Medium roast | Medium | 71～80 | It has a sour and slightly bitter taste. |
| Medium roast | High | 61～70 | It has both sour and bitter tastes, but the sourness is stronger. |
| Medium roast | City | 51～60 | Tastes sour and bitter |
| Deep-fried | Full City | 41～50 | It has a strong bitter taste and can also have a sour taste. |
 
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Full City Roast
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Regardless of where the coffee is produced, lightly roasted coffee has less bitterness and allows you to enjoy the various aromas of the coffee beans.
The deeper the roast, the more bitter it becomes and the more fragrant the aroma changes.
|
Roast Degree |
Shallow | Deep |
| Bitter taste | ★ | ★ ★ ★ |
| Acidity | ★ ★ ★ | ★ |
| Fragrance Type | Nuts, chocolate, herbs, orange, earl grey, passion fruit, etc. | Fragrant Aroma |
In many cases, the difference in taste is greater due to the degree of roasting than due to the origin of the coffee.
Therefore, we sell a good balance of lightly and darkly roasted coffee, while listening to our customers' opinions. Which coffees from different origins are roasted darkly depends on the coffee shop, but we roast Brazilian coffee deeply, which does not have a strong aroma.
We roast Mandheling (Indonesia) deeply, believing that it will become a more unique and attractive coffee.
As for other coffees, we try to bring out their individual characteristics (especially their aroma) as much as possible, while adapting to the tastes of our customers.