Word
roasting degree
Phoneticsroast·ing de·gree
US/ˈroʊstɪŋ dɪˈɡriː/
UK/ˈrəʊstɪŋ dɪˈɡriː/
Definition
compound. a measurement of how light or dark coffee beans become after being heated, which determines the final flavor, body, and acidity of the brewed drink
compound. a classification scale used to categorize coffee beans based on their color and internal temperature following the roasting process, ranging from light cinnamon to dark Italian styles.
Examples
“The clerk asked me which roasting degree I prefer for my morning coffee.”
“If you enjoy fruity and acidic notes, you should choose a bean with a light roasting degree rather than a dark one.”
“Precise control over the roasting degree is essential for specialty roasters aiming to highlight the unique terroir of high-altitude Ethiopian Yirgacheffe beans.”
Examples
simple
“The clerk asked me which roasting degree I prefer for my morning coffee.”
contextual
“If you enjoy fruity and acidic notes, you should choose a bean with a light roasting degree rather than a dark one.”
complex
“Precise control over the roasting degree is essential for specialty roasters aiming to highlight the unique terroir of high-altitude Ethiopian Yirgacheffe beans.”
Real-World Examples
“Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.” “The ‘roast degree’ in this sense is: the longer you cook, the darker and more ‘developed’ the bean.” Etymology
Combines the Middle English 'rosten' (to heat) with the Old French 'degré' (a step or stage). The term became standardized in the 20th century as commercial coffee grading systems evolved.
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.
Scan code
englishreference.com/q/roasting-degree