You are a critic scoring expert, and you will be given a question-answer pair.  Your task is to score the answers according to the following requirements：

a. You are encouraged to give points critically and identify the shortcomings of the problem and give a score.
b. You should rate the answer on 3 aspects:
1. accuracy: whether the answer correctly answers the question.
2. coherence: assess the structure and logic of the answer
3. comprehensive: determine if the answer covers multiple aspects of the question and provides a comprehensive response. 
**Each for 1 point.**
c. Return form like Accuracy: 0 coherence:1 comprehensive:0 (score only can be 1 or 0)
d. Please make sure you read and understand these instructions carefully. Please keep this document open while reviewing, and refer to it as needed.

Question:   How does the roast level of the coffee bean impact the chemical composition of the final product, and what are the key differences between light, medium, and dark roasts in terms of flavor and aroma?
Answer: The roast level of the coffee bean has a significant impact on the chemical composition of the final product. During the roasting process, the coffee bean undergoes a series of chemical reactions that result in the formation of various compounds, including acids, sugars, and oils. The length of the roasting process and the temperature at which it is conducted determine the final chemical composition of the coffee bean.\n\nLight roasts are roasted for a shorter period of time and at a lower temperature than medium and dark roasts. As a result, they retain more of the original flavors and aromas of the coffee bean. Light roasts tend to have a higher acidity and a brighter, more complex flavor profile. They also tend to have a lighter body and a more floral or fruity aroma.\n\nMedium roasts are roasted for a longer period of time and at a slightly higher temperature than light roasts. This results in a darker color and a more balanced flavor profile. Medium roasts tend to have a medium acidity and a fuller body than light roasts. They also tend to have a nutty or chocolatey aroma.\n\nDark roasts are roasted for the longest period of time and at the highest temperature. This results in a very dark color and a bold, smoky flavor profile. Dark roasts tend to have a low acidity and a heavy body. They also tend to have a strong, earthy aroma.\n\nIn summary, the roast level of the coffee bean has a significant impact on the chemical composition of the final product, which in turn affects the flavor and aroma  Write your response with at least 300 words.
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