The Differences Between Light, Medium, and Dark Roast Coffee
Last Updated - Team Colipse
The main difference between light, medium, and dark roast coffee is roasting time and temperature, which impacts their flavor profile, caffeine content, and roast characteristics. Light roasts offer a sweeter taste, bright acidity, and a citrusy aroma, with low bitterness. Dark roasts are less acidic, displaying stronger bitterness and nutty or chocolate aromas. Medium roasts balance these traits, offering a body that combines bright acidity with more complex flavors.
The most visually apparent difference between dark, medium, and light roast coffee is their color. Light roasts are light brown, medium roasts are medium brown, and dark roasts vary from deep brown to nearly black. Beyond color, light, medium, and dark roasts also have distinct chemical compositions. Variations in pH, moisture, and oil content create the unique characteristics associated with each roast level. The following table provides a detailed overview of these technical differences between light, medium, and dark roasted coffee.
| Characteristic | Light Roast | Medium Roast | Dark Roast |
|---|---|---|---|
| Initial Roasting Temperature | 120°C - 150°C (248°F - 302°F) |
160°C - 170°C (320°F - 338°F) |
160°C - 180°C (320°F - 356°F) |
| Final Roasting Temperature | 196°C - 205°C (385°F - 401°F) |
204°C - 221°C (400°F - 430°F) |
221°C - 232°C (430°F - 450°F) |
| Total Roasting Time | 4-6 minutes | 10-15 minutes | 12-15 minutes |
| Agtron Scale | 75-95 | 61-50 | 25-45 |
| Acidity Level (pH) | 4.90 - 5.30 | 4.80 - 5.10 | 4.85 - 5.10 |
| Total Dissolved Solids (TDS) | 1.2% - 1.4% | 1.15% - 1.35% | 1.15% - 1.35% |
| Caffeine Content | 1.11 - 1.15% by weight | 1.10 - 1.24% by weight | 1.02 - 1.14% by weight |
| Moisture Loss (%) | 10% - 12% | 12% - 14% | 16% - 18% |
| Weight Loss (g per 100g beans) | Approximately 10-12g per 100g of green beans | Approximately 12-14g per 100g of green beans | Approximately 16-18g per 100g of green beans |
| Bean Color | Light brown: Browning Index 0.45 | Medium brown: Browning Index 0.86 | Almost black: Browning index 1.84 |
| Volatile and Non-Volatile Compounds | Chlorogenic acids, trigonelline, caffeine, and minor Maillard reaction products | Reduced chlorogenic acids, increased melanoidins, trigonelline, and more Maillard reaction products | High levels of pyridines, furans, 5-HMF, and decreased chlorogenic acids |
| Oil Content (%) | Low, typically less than 0.5% | Moderate, typically around 1.0% | High, up to 2.0% - 2.5% |
| Antioxidant Activity (measured by DPPH radical scavenging capacity) | 88.72 mg TE/g | 84.61 mg TE/g | 78.76 mg TE/g |
| Dominant Aromatic Compounds | Floral and fruity notes with higher levels of chlorogenic acids and less pyridines | Increased pyridines, furans, and aldehydes providing a balanced flavor | Smoky, chocolatey, and burnt notes with high levels of pyridines and furans |
The choice of roast level enhances the flavors of coffee beans and matches them to the specific characteristics of the brewing method. Each roast is intended to highlight unique aspects of the beans, either enhancing or overshadowing their inherent flavors based on the origin and desired taste.
What is Light Roast Coffee?
Light roast coffee is heated for a shorter duration and at a lower temperature than dark roasts. The lightly roasted beans can reach a temperature of between 380°F - 400°F or 193°C - 204°C. Roasting ends just before or during the "first crack," an audible cracking sound indicating the release of steam and gases from the beans. This first crack indicates that the beans have reached a light roast level. This light roasting preserves the bean's origin terroir, resulting in coffee with high acidity, bright flavors, and a lighter body.
Coffee quality is increasing. Roasters are using light roasts to highlight good flavors instead of dark roasts to hide bad flavors. Light roast blends can now highlight the unique origin characteristics of high-quality coffee beans. This means the range of roast levels is shifting towards lighter options, resulting in better-tasting coffee. Light roasts offer unique flavors like citrus, floral, berries, fruit, and herbal notes, unlike dark roasts. Compared to medium roasts, light roast coffee is more acidic, but not necessarily less bitter, as bitterness is influenced by brewing methods. Light roast coffee is a good option for people who want to avoid the strong taste and heavy feeling of darker roasts.
While no roast is inherently "healthier," light roast retains more antioxidants. A 2020 study published in Journal of Environmental Science and Health found light roast coffees have the highest polyphenol content and antioxidant capacity, while dark roast has the lowest. Light roast coffee contains slightly more caffeine than dark roast coffee. A 2022 study from the University of Tabuk showed caffeine content in light roast coffee to be 1.13%, while it was 1.08% in dark roast.
The following table details the key characteristics of a light roast coffee.
| Characteristic of Light Roast Coffee | Details |
|---|---|
| Light Roast Levels | Nordic Roast, Blonde Roast, Cinnamon Roast, New England Roast, and Half City Roast |
| Initial Roasting Temperature | 120°C - 150°C (248°F - 302°F) |
| Final Roasting Temperature | 196°C - 205°C (385°F - 401°F) |
| Total Roasting Time | 4-6 minutes |
| Agtron Scale | 75-95 |
| Acidity Level (pH) | 4.90-5.30 |
| Total Dissolved Solids (TDS) | 1.2% - 1.4% |
| Caffeine Content | 1.11 - 1.15% by weight |
| Moisture Loss (%) | 10% - 12% |
| Weight Loss (g per 100g beans) | Approximately 10-12g per 100g of green beans |
| Bean Color | Light brown: Browning Index 0.45 |
| Volatile and Non Volatile Compounds | Chlorogenic acids, trigonelline, caffeine, and minor Maillard reaction products |
| Oil Content (%) | Low, typically less than 0.5% |
| Antioxidant Activity | 88.72 mg TE/g (measured by DPPH radical scavenging capacity) |
| Dominant Aromatic Compounds | Floral and fruity notes with higher levels of chlorogenic acids and less pyridines |
In our experience, pour-over and drip coffee are the best brewing methods for light roast coffee as they highlight its nuanced flavors and acidity. Light roast is less popular for espresso due to its limited body and higher density, which makes it harder to extract nuanced flavors. Light roasts excel in black coffee drinks without additions of milk, sugar, or syrup. The best light roast coffee is subjective and depends on your taste preferences. Whether light roast coffee tastes "better" is also subjective, but some popular light roast options include coffee beans from Ethiopia, Tanzania, and Costa Rica.
What is the Best Light Roast Coffee?
The best light roast coffee beans are single origin beans from Ethiopia, Costa Rica, and Tanzania. These coffee beans pair exceptionally well with light roast coffee because they tend to have naturally high acidity and delicate, complex flavors that can be easily overpowered by a darker roast. At Colipse, our most popular Light Roasts include Blonde Espresso Blend and Ethiopia Sidamo.
What is Medium Roast Coffee?
Medium roast coffee is roasted for 10-15 minutes to reach a level between light and dark, with beans heated to 400°F - 430°F (204°C - 221°C). Medium roasts are achieved by ending the roasting process between the end of first crack and the start of second crack. The sound of "second crack" marks the end of the medium roast stage, just before oils start to appear on the surface. The second crack indicates that the beans have passed a medium roast and are entering the dark roast stage.
Medium roast is the most common roast profile. It offers a balanced flavor and caffeine content that is not as strong as dark roast but stronger than light roast. Medium roast beans have a brown color and moderate acidity, but they lack the strong floral and citrus notes of light roasts. Medium roast yields a smooth, balanced taste with notes of chocolate, nuts, and caramel. They have a slightly bolder taste and thicker body than light roasts, but lack the bitterness of dark roasts, making them a good compromise for those unsure between light and dark roasts.
Roasting coffee to medium level changes its chemical makeup, but keeps compounds that's potentially beneficial. A 2017 research by Megan Fuller from Thomas Jefferson University found that medium roast coffee had higher concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew compared to dark roast coffee.
This table, sourced from 2023 study published in International Journal of Environmental Research and Public Health, summarizes the key characteristics of a medium roast coffee.
| Characteristic of Medium Roast Coffee | Details |
|---|---|
| Medium Roast Levels | American Roast, City Roast, Breakfast Roast, and Colombian Roast |
| Initial Roasting Temperature | 160°C - 170°C (320°F - 338°F) |
| Final Roasting Temperature | 204°C to 221°C (400°F - 430°F) |
| Total Roasting Time | 10-15 minutes |
| Agtron Scale | 61-50 |
| Acidity Level (pH) | 4.80 - 5.10 |
| Total Dissolved Solids (TDS) | 1.15% - 1.35% |
| Caffeine Content | 1.10 - 1.24% by weight |
| Moisture Loss (%) | 12% - 14% |
| Weight Loss (g per 100g beans) | Approximately 12-14g per 100g of green beans |
| Bean Color | Medium brown: Browning Index 0.86 |
| Volatile and Non-Volatile Compounds | Reduced chlorogenic acids, increased melanoidins, trigonelline, and more Maillard reaction products |
| Oil Content (%) | Moderate, typically around 1.0% |
| Antioxidant Activity | 84.61 mg TE/g (measured by DPPH radical scavenging capacity) |
| Dominant Aromatic Compounds | Increased pyridines, furans, and aldehydes providing a balanced flavor |
Based on our experience, medium roast coffee suits most of the popular brewing methods, from drip and pour-over to cold and hot immersions and even pressurized methods, making it versatile for drinks like black filter coffee, lattes, cappuccinos, and even espresso. The best medium roast coffee is a matter of personal taste. At Colipse, we recommend coffee beans hailing from regions like Colombia, Brazil, and Guatemala.
What is the Best Medium Roast Coffee?
The best medium roast coffee beans are single origin beans from Colombia, Brazil, and Guatemala. These coffee beans pair exceptionally well with medium roast coffee because they strike a balance between sweetness and acidity, offering a complex and nuanced flavor profile without being overly bitter or harsh. At Colipse, our most popular Medium Roasts include Colombia Tolima, Arabica Blend, and Breakfast Blend.
What is Dark Roast Coffee?
Dark roast coffee is characterized by a dark brown to nearly black color and an oily surface. Dark roasts are achieved by roasting the beans longer, to a temperature between 430°F - 450°F or 221°C - 232°C. This extended roasting pushes the beans past the second crack, releasing oils and creating intense flavors. The result is a bold, smoky flavor with low acidity, offering notes of dark chocolate, nuts, and spice. Because most of the origin flavors are roasted out, dark roasts have minimal origin characteristics.
In contrast, a medium-dark roast displays a slightly gentler touch. While still possessing a strong roast flavor and heavy body, it retains more nuanced flavors, such as spicy notes, bittersweet tang, subtle cocoa and caramel, and hints of dark berries. The acidity is lower than that of light or medium roasts. The beans are only slightly shiny, with oils just beginning to rise to their surface, giving them a darker brown, satiny look—a subtle distinction from the fully oiled surface of a dark roast.
One key difference between dark and medium roasts is acidity. Dark roasts have significantly lower acidity than medium roasts, making them a better choice for those with sensitive stomachs or acid reflux. A 2011 study in Molecular Nutrition & Food Research found that dark roast coffee reduces body weight and improves antioxidant levels, such as vitamin E and glutathione, more effectively than light roast. Dark roast enhanced antioxidant status in red blood cells more than light roast. A 2019 study in European Journal of Nutrition found 4 weeks of dark roast coffee consumption significantly reduced DNA strand breaks compared to water, suggesting its protective effect on DNA integrity.
This table, sourced from 2022 study in Saudi Journal of Biological Sciences, summarizes the key characteristics of a dark roast coffee.
| Characteristic of Dark Roast Coffee | Details |
|---|---|
| Dark Roast Levels | Full City Roast, Vienna Roast, European Roast, Continental Roast, New Orleans Roast, Espresso Roast, French Roast, and Italian Roast |
| Initial Roasting Temperature | 160°C - 180°C (320°F - 356°F) |
| Final Roasting Temperature | 221°C - 232°C (430°F - 450°F) |
| Total Roasting Time | 12-15 minutes |
| Agtron Scale | 25-45 |
| Acidity Level (pH) | 4.85-5.10 |
| Total Dissolved Solids (TDS) | 1.15% - 1.35% |
| Caffeine Content | 1.02 - 1.14% by weight |
| Moisture Loss (%) | 16% - 18% |
| Weight Loss (g per 100g beans) | Approximately 16-18g per 100g of green beans |
| Bean Color | Dark brown to almost black with an oily sheen: Browning index 1.84 |
| Volatile and Non Volatile Compounds | High levels of pyridines, furans, 5-hydroxymethylfurfural (5-HMF), and decreased chlorogenic acids |
| Oil Content (%) | High, up to 2.0% - 2.5% |
| Antioxidant Activity | 78.76 mg TE/g (measured by DPPH radical scavenging capacity) |
| Dominant Aromatic Compounds | Smoky, chocolatey, and burnt notes with high levels of pyridines and furans |
We find that dark roast is well-suited for espresso and brewing methods that enhance its robust character, like French press, cold brew, or Moka pot. The lower acidity might be gentler on some stomachs. Whether dark roast coffee tastes "better" is subjective, but its distinct profile makes it ideal for certain drinks and preferences. Popular choices include dark roast blends, French roast, Italian roast, and single-origin coffees roasted dark.
What is the Best Dark Roast Coffee?
The best dark roast coffee beans are coffee blends and single origin beans from Sumatra, India, and Bali. These coffee beans pair exceptionally well with dark roast coffee because of their low acidity and rich, chocolatey flavors developed during dark roasting. At Colipse, our most popular Dark Roasts include Espresso Blend and Bali Blue Moon.
How Does Coffee Roasting Affect Light, Medium, and Dark Roasts?
Coffee roasting affects light, medium, and dark roasts by changing their flavor, acidity, and body. The process of roasting coffee beans transforms their chemical and physical properties, ultimately influencing the final flavor and aroma. Light roasts have a milder flavor and higher acidity. Medium roasts offer a balanced taste with moderate acidity. Dark roasts have a bolder, richer flavor and lower acidity, often showcasing roasted notes over the original bean's characteristics.
The four coffee roasting stages—drying, browning, first crack, and development—affect light, medium, and dark roasts differently. Light roasts are primarily shaped by the initial drying and early browning stages, retaining more of their origin flavors. Medium roasts develop their characteristics by reaching the midpoint between the first and second crack and extending slightly into the development phase. Dark roasts undergo a more extended development phase, continuing through the second crack, which results in robust, smoky, and less acidic profiles.
What are the Different Types of Coffee Roasts Levels?
Different types of coffee roast levels indicate how long coffee beans are roasted. The longer the roast, the darker the bean and the bolder the flavor. The three main categories are light, medium, and dark. Each category has sub-levels with unique names like "American Roast" (medium-light), "Espresso Roast" (medium-dark), or "Italian Roast" (extra-dark). These names often come from regional or historical roasting traditions.
The following table shows 15 different types of coffee roast levels categorized by light, medium, and dark roasts.
| Roast Name | Description |
|---|---|
| Cinnamon Roast Coffee | Light coffee roast level that coincides with the end of the first crack, producing a light brown color and a lighter body. |
| Blonde Roast Coffee | Light roast with delicate flavor, higher acidity, and pale golden-brown color. |
| New England Roast Coffee | Light roast, emphasizing origin flavors and acidity, with a tea-like body. |
| Half City Roast Coffee | Light brown color, high acidity, delicate body, roasted to middle of the first crack. |
| American Roast | Medium-light roast with balanced flavor, medium acidity, and no oil. |
| City Roast Coffee | Medium roast with bright acidity, floral and fruity aromas, and crisp mouthfeel. |
| Breakfast Roast | Medium roast with a smooth finish, notes of nuts, chocolate, or caramel. |
| Full City Roast | Medium-dark roast just before the second crack, medium body, bittersweet notes. |
| Vienna Roast Coffee | Medium-dark roast at the beginning of the second crack, with a slight oil sheen. |
| European Roast Coffee | Medium-dark roast, balanced sweetness and bitterness, medium acidity. |
| Continental Roast | Medium-dark to dark roast with deep brown color and visible oil. |
| New Orleans Roast Coffee | Dark roast with full body, low acidity, and robust flavor, often with chocolate or caramel notes. |
| Espresso Roast Coffee | Dark roast, intense and smoky with a full body, ideal for espresso. |
| French Roast Coffee | Dark roast, smoky, bold with low acidity and a bittersweet aftertaste. |
| Italian Roast | Darkest roast, nearly black and oily, bold and smoky with a heavy body. |
Which Coffee Roast Levels has the Most Caffeine?
Medium and light roasts have marginally more caffeine than dark roasts due to less mass lost during roasting, but the difference is negligible. A 2021 study by Shady Awwad from Applied Science Private University found that medium roast coffee had the highest caffeine content (72.26 mg per 12 oz serving), followed by light roast (69.68 mg per 12 oz serving). According to a study published in the Molecules journal, caffeine levels may decline in dark roast coffee, as shown in this table.
| Coffee Type | Roasting Temperature (°C) | Caffeine (mg/L) |
|---|---|---|
| Green Coffee | --- | 166.72 |
| Light Roast | 155–165 | 196.35 |
| Medium Roast | 175–185 | 203.63 |
| Dark Roast | 205–215 | 189.85 |
How to Choose Coffee Roast Levels based on Brewing Method?
To choose the best roast level for your brewing method, it's important to understand how different methods extract coffee flavors. For example, drip brewing methods benefit from light to medium roasts for balanced flavor extraction, while espresso typically uses darker roasts to handle high pressure and create a concentrated brew. Consider the following steps to help you make the best choice.
- Pick a roast level that highlights the flavors you want to bring forward.
- Choose a roast level that balances the brewing method.
- Consider the origin of your coffee beans.
At Colipse, we have a range of different coffee roasts to complement a range of brewing methods including espresso, cold brew, French press, pour over, AeroPress, and Moka pot.
What is the Best Coffee Roast for Espresso?
The best coffee roast for espresso is generally considered to be a medium-dark roast, as it provides a balance of sweetness, body, and acidity, while still allowing the unique flavors of the coffee bean to shine through.
What is the Best Coffee Roast for Cold Brew?
The best coffee roast for cold brew is a medium or dark roast, as these roasts tend to produce a smooth, less acidic, and more chocolatey or nutty flavor profile that complements the cold brewing process.
What is the Best Coffee Roast Level for French Press?
The best coffee roast level for French press is medium to dark roast, as it provides a balanced flavor profile with the body and richness that French press brewing is known for.
What is the Best Coffee Roast for Pour Over?
The best coffee roast for pour over is generally considered to be a light to medium-light roast, as it highlights the nuanced flavors and acidity of the beans.
What is the Best Coffee Roast Level for AeroPress?
The best coffee roast level for AeroPress is a light to medium-light roast, as it allows for a balanced cup that highlights the nuanced flavors of the beans without being overly bitter or acidic.
What is the Best Coffee Roast Level for Moka Pot?
The best coffee roast level for Moka pot is typically a medium-dark roast. This roast level allows the Moka pot to produce a rich, full-bodied brew that resembles espresso while minimizing bitterness.
How are Different Roast Levels suited for Different Types of Coffee Beans?
Different roast levels are designed to highlight distinct characteristics in different types of coffee beans. The choice of roast level can either complement or mask the inherent flavors of the beans, depending on their origin and desired taste profile. For example, lighter roasts create a lighter body and a delicate, tea-like mouthfeel, highlighting nuanced flavors from beans grown in regions like Ethiopia, Kenya, or Costa Rica. Darker roasts, on the other hand, develop a rich, full body that coats the palate, often described as creamy or syrupy. This is especially satisfying when brewing coffees from Indonesia or Brazil, where bold flavors are enhanced by roasting, revealing chocolate, caramel, and spice notes.
Different coffee bean types have different densities. Denser beans, such as Robusta, can withstand longer roasts, making them suitable for more aggressive brewing methods than less dense Arabica coffee.
How Long Does it Take to Roast Coffee Beans?
Roasting coffee takes 7 to 20 minutes depending on roast type (light, medium, dark), batch size, bean variety, and roasting machine. For smaller batches (under 50 pounds), roasting times typically take around 10 minutes, while larger batches (over 50 pounds) can take up to 16 minutes. Home coffee roasters typically roast for 12-15 minutes, depending on the desired roast level.
How to Roast Coffee at Home?
To roast coffee beans at home, follow the steps below.
- Choose your green coffee beans.
- Heat the beans in a roasting device, monitoring the temperature and time.
- Cool the roasted beans and store them properly.
To roast coffee at home without roasting machine, heat green beans in a pan, oven, or popcorn popper to around 400-450°F for 10-15 minutes until they turn brown and release a second crack.