Which three degrees of roast are used for coffee?

The three degrees of roast used for coffee are commonly recognized as light, medium, and dark. Understanding these stages is crucial for coffee preparation, as each roasting degree influences the flavor profile, acidity, and aroma of the coffee.

Light roasts tend to preserve the original flavors of the coffee beans, often highlighting fruity and floral tastes. They are typically light in color and have a higher acidity. Medium roasts, on the other hand, strike a balance between acidity and body, bringing out a richer flavor without overshadowing the bean's natural characteristics. Dark roasts are known for their bold, robust flavors, which can sometimes mask the unique attributes of the bean. They are darker in color and tend to have a more pronounced bitterness.

Therefore, the configuration of light, medium, and dark represents the most recognized and traditional categories used across the coffee industry for classifying coffee roasts. Each degree caters to different taste preferences and brewing methods, making this classification essential for baristas to master in order to serve a diverse clientele effectively.