1.
degree of roasting; roast level
The level to which coffee beans or tea leaves have been roasted, which affects flavor, aroma, and color. Most commonly used in the context of coffee.
Composed of 焙煎 (roasting) and 度 (degree, level). Widely used in specialty coffee culture in Japan, where roast level is an important factor in choosing beans. Japan has a thriving specialty coffee scene, and many cafes and roasters indicate the 焙煎度 on their packaging.
Common collocations
Roast levels
Japanese coffee uses an eight-level scale: 浅煎り (light), 中浅煎り (medium-light), 中煎り (medium), 中深煎り (medium-dark), 深煎り (dark), and several finer gradations.