咖啡的烘烤程度裏面學問很多，發現網上一個很好的資源，在這裡翻譯一下
  • 肉桂：最短的烘烤時間，第一次蹦豆，淡棕色，香如烤穀物，酸味重
  • Cinnamon Roast: The lightest drinkable roast, immediately before first crack with light brown, toasted grain flavors and sharp acidic tones.
  • 新英格蘭：略重的棕色，仍有酸味但亦沒有烤麵包的味道，第一次蹦豆（常見于美國東北）
  • New England Roast: Moderate light brown, still acidic but not bready (traditional roast for Northeastern U.S.), coffee, at first crack.
  • 美式：中等淡棕色，第一次蹦豆結束（常見于美國東海岸）
  • American Roast: Medium light brown (traditional roast for the Eastern U.S.) at first crack ending.
  • 都市：中等棕色，比較適合突出咖啡豆本身的特色
  • City Roast: Medium brown (the norm for most of the U.S.), good for tasting the specific character of a coffee bean
  • 大都市：中等棕黑色，有些輕微油跡，比較適合苦中帶甜及多變的風味，第二次蹦豆的開始
  • Full City Roast: Medium dark brown beans with occasional oily sheen, good for varietal character and bittersweet flavors; at the beginning of second crack.
  • 維也納：中等棕黑色，表面有油跡，更突出苦中帶甜及饴糖香味，無突出酸味，第二次蹦豆進行中的產物
  • Vienna Roast: Moderate dark brown (traditional Austrian roast) with light surface oil, more bittersweet, caramely flavor, acidity muted; in the middle of second crack, occasionally used for espresso blends.
  • 法式：棕黑色，油亮，輕微烤焦，基本無酸味，第二次蹦豆結束的產物，平時用在espresso當中
  • French Roast: Dark brown, oily beans with burnt undertones, acidity diminished; at the end of second crack, a popular roast for traditional espresso blends.
  • 意式：暗棕黑色，油透亮，中度烤焦，酸味消失，主題味道變淡，平時用在意大利espresso當中
  • Italian Roast: Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body; the common roast for traditional Italian espresso blends.
  • 西班牙式：重暗棕黑色，明亮發黑色澤，重度烤焦，主題味道變淡，平時用在西班牙Torrefacto， 烘烤過程中加糖
  • Spanish Roast: Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body. For the traditional Spanisch Torrefacto sugar is added during the roasting process.