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Roast is a crucial term in the coffee industry that refers to the degree to which coffee beans have been roasted. It is a key factor in determining the flavor profile and characteristics of the coffee. Roasting involves applying heat to the beans, which causes them to undergo chemical changes, resulting in the development of unique flavors and aromas. Different levels of roast, such as light, medium, and dark, produce distinct taste profiles, ranging from bright and acidic to rich and full-bodied.

Light roast coffee is roasted for a shorter duration, preserving the original characteristics of the beans and resulting in a light brown color. It typically has a delicate and nuanced flavor, with subtle acidity and floral or fruity notes. Medium roast coffee undergoes a slightly longer roasting process, resulting in a medium brown color and a more balanced flavor profile. It exhibits a blend of acidity and body, with flavors ranging from nutty and chocolaty to caramel-like.

Dark roast coffee, on the other hand, is roasted for a longer duration, leading to a dark brown or almost black color and a bold, robust flavor. It often has a lower acidity level and tends to have more pronounced bitter notes, along with smoky or charred undertones. The roasting process also affects the caffeine content of the coffee, with light roast generally containing slightly more caffeine than dark roast. Ultimately, the choice of roast depends on individual preferences and desired taste experiences.