Coffee Roast Levels Explained

☕️Cinnamon/Very Light Roast

The color of the beans is usually referred to as Cinnamon, but is called “Blond” because novices assume that the term Cinnamon refers to the taste.

☕️Light Roast

The toasty taste and aroma are present as well as brown sugar notes and a distinct lemon or citrus note.

☕️City Roast

At this stage there are still the original nuances of flavor and possibly some citrus tones; not much caramelization has occurred yet. Chocolate tones have also not developed and acidity is still fairly high.

☕️Medium to Full City Roast

The beans are smoothing out on the exterior, the color is deepening, and some caramelization, and chocolate tones. Fruitier, sweeter, citrusy, and the more floral notes start to diminish.

☕️Dark (Vienna)

The darker color at this stage is often referred to as Vienna Roast. As Dark Roast some of the origin taste profile decreases, so the individual identity of the bean gives way to a more common identity defined by the dark roasting itself.

☕️French Roast

A toasty taste and aroma are now present. Also a buttery smooth profile of a very dark roast. Chocolate tones may persist. All fruit and floral nuances are gone.

☕️Italian Roast

A smokey flavor now dominates at this stage. This roast level is more commonly intended for a cafe seeking a distinct, super-dark roast flavor that is part of a signature offering.

☕️Fun Fact: The coffee bean expands by nearly 100% in the Dark Roast stage. The darker the roast, the more the coffee bean expands in size.

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•Source: Coffee Roaster’s Handbook