Today, there are various classifications of the degrees of roast coffee. Some of them use names – Viennese, American, city, Turkish, Spanish, Indian, etc. In some kind of digital values such as “degree of roast number 8”.
More convenient to understand, in my opinion, is the division into three degrees – light, medium and dark roast.
And now more about the influence of heat treatment on the taste characteristics of each of the three degrees.
Light or light coffee beans are roasted at low temperatures for a minimum of time. Such coffee is practically not found in Russia and is poorly distributed as it has a very specific “sour-yeast” taste “for an amateur” and not a rich aroma. The grains are yellow-green to yellow-brown in color. Coffee of this degree is roasted until the first clicks (cracking, crackling) and possibly a little longer.
Medium roast is the most common in Russia and beyond. Grains are light brown to medium brown in color with no oily release. A rich aromatic bouquet is formed of nutty, herbal, wine notes with sourness and light astringency, bitterness. Medium coffee is roasted until the second clicks.
Dark roast. Ideal for making espresso. Grains are brown to dark brown with possible release of oils. Dense rich taste with a predominance of caramel, chocolate, nutty shades. The sourness is either weakly expressed or completely absent.
And if the coffee is freshly roasted, then the gamut will be richer, and the flavor nuances will be brighter and more intense. The benefits of freshly roasted coffee are best shown when brewed within 15 days of roasting.