Types of Coffee Roasts

As coffee beans roast, several important chemical changes occur that affect the taste of the bean. Perhaps the most notable change is that the beans darken in color the longer they’re roasted. It is by this most obvious change that we classify each roast type. Let’s take a look at them in turn, considering the distinguishing features of each roast. Notice that the acidity level of the bean goes down during the roasting process, while the bitterness increases.

• Light Roast
  • Color: Light Brown
  • Sheen: Dry and dull, with no oil on the bean
  • Flavor: Fruity and mild, with stronger acidity. Some feel like this roast has a grassy undeveloped taste. This roast has a strong aftertaste, that some prefer and other do not.
  • Names: Cinnamon, Light Roast, Light City or Half City
• Medium Roast
  • Color: Medium brown
  • Sheen: Dry and dull, with no oil on the bean
  • Flavor: Stronger, fuller flavor than the light roast beans. Less aciditic than the light roast with a strong aftertaste.
  • Names: City, American, or Breakfast
• Medium-Roast Roast
  • Color: Rich, darker chestnut brown
  • Sheen: Some beans start to develop some oil (some don’t)
  • Flavor: This roast style is considered by many to be the ultimate roast: the perfect balance point in terms of brightness, aroma, body and varietal flavor characteristics (which is what you see on our coffee matrix). Coincidentally, this is the roast style most home roasters end up adopting as their favorite, especially those who initially liked the shiny, dark roasted beans they used to buy in the store.
  • Names: Full City or Vienna
• Dark Roast
  • Color: Dark brown to black
  • Sheen: Somewhat shiny and oily to very shiny and oily
  • Flavor: This roast style is not acidic but has a pronounced bitter taste. The smoky flavors of the roasting process are more pronounced.
  • Names: Espresso, Italian, French, High, Viennese, or Continental