There are three primary types of coffee roasts—light, medium, and dark—each with several subcategories

Light roast
Light roasts are created by roasting coffee beans at temperatures between 180°C and 210°C. At around 205°C, the beans undergo what's known as the "first crack," a popping sound similar to popcorn. Light roasts are typically stopped at or just after this stage. These roasts have a light-brown color, higher acidity, and retain more of the bean’s natural caffeine content compared to darker roasts.

Medium Roast
Medium roasts are developed at roasting temperatures between 210°C and 230°C. As the roast darkens within this range, a second crack may occur, though medium roasts typically stop before fully progressing beyond it. These roasts feature a medium-brown color and offer a balanced profile of body and flavor. They contain less caffeine than light roasts but more than dark ones.

Dark Roast
Dark roasts are produced at temperatures between 230°C and 250°C, typically continuing beyond the second crack. These roasts are known for their full-bodied, smoky flavor, and have a deep, almost black color. They contain less caffeine than both light and medium roasts

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