The Differences Between Light, Medium, and Dark Roast Coffee
Updated - Team Colipse
The main difference between light, medium, and dark roast coffee is in color, roasting time and temperature, which impacts their flavor profile, caffeine content, brewing, 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 | 179°C - 207°C (355°F - 405°F) |
207°C - 218°C (405°F - 425°F) |
218°C - 235°C (425°F - 455°F) |
| Total Roasting Time | 4-6 minutes | 10-15 minutes | 12-20 minutes |
| Agtron Scale | 75-95 | 65-55 | 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 refers to coffee beans roasted for the shortest time compared to medium and dark roasts. Light roast coffee has a light brown color with a golden hue and lacks oil on the bean's surface. Lightly roasted beans reach temperatures from 355°F (179°C) to 405°F (207°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.
Light roasted coffee dominates as the most popular trend in specialty coffee. That's because light roast coffee preserves the bean's origin terroir, resulting in coffee with high acidity, bright flavors, and a lighter body. 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 | 179°C - 207°C (355°F - 405°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 |
What is Medium Roast Coffee?
Medium roast coffee refers to coffee beans roasted to a level between light and dark roasts. These beans typically have a medium brown color and a dry surface, lacking the oiliness of dark roasts. They are roasted to temperatures between 405°F (207°C) and 425°F (218°C) for 7–15 minutes. You'll know the medium roast stage is ending when you hear the "second crack" – just before oils start to appear on the surface. This signals the transition into 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. The flavor profile is smooth and balanced, with notes of chocolate, nuts, and caramel. Medium roast beans have a moderate acidity but lack the strong floral and citrus notes of light roasts. 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 a medium level alters its chemical composition but retains potentially beneficial compounds. A 2017 study by Megan Fuller at Thomas Jefferson University revealed that medium roast coffee in cold brew contains higher levels of caffeine and 3-chlorogenic acid (3-CGA) than dark roast coffee. The table from the study outlines the defining traits of 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 | 207°C to 218°C (405°F - 425°F) |
| Total Roasting Time | 10-15 minutes |
| Agtron Scale | 65-55 |
| 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 |
What is Dark Roast Coffee?
Dark roast coffee are beans roasted longer and at higher temperatures than light and medium roast beans. Dark roast coffee is characterized by a dark brown to nearly black color and an oily surface. Dark roasts are achieved by roasting coffee beans past the second crack at temperatures between 425°F (218°C) to 455°F (235°C). This creates a rich and robust taste focused on the roast itself.
Very dark roast coffee is characterized by bold, smoky, or slightly bitter flavor profiles. The roasting process diminishes the bean's origin flavors, resulting in minimal acidity and the absence of floral notes typically found in lighter roasts. 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.
Dark roasts are known for their lower acidity compared to medium roasts, which can make them a good choice for people with sensitive stomachs. Additionally, some studies suggest that dark roast coffee may offer health benefits due to its antioxidant properties. A 2011 study in Molecular Nutrition & Food Research found that dark roast coffee increases antioxidants like vitamin E and glutathione better than light roast. It significantly boosted red blood cell antioxidant levels, suggesting potential health advantages.
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, Espresso Roast, Vienna Roast, European Roast, Continental Roast, New Orleans Roast, French Roast, and Italian Roast |
| Initial Roasting Temperature | 160°C - 180°C (320°F - 356°F) |
| Final Roasting Temperature | 218°C - 235°C (425°F - 455°F) |
| Total Roasting Time | 12-20 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 |
What Are the Differences between Light, Medium, and Dark Roast Coffees?
The main differences between light, medium, and dark roast coffees are in color, roasting time, and temperature. Light roast coffee has a golden-brown, honey-like color with a matte finish and no surface oil. On the Agtron scale, it ranges from 95 to 75. Light roasting occurs at lower temperatures, from 355°F, or just as the first crack begins for very light roasts, to 405°F for 5–7 minutes for moderately light roasts.
Medium roast coffee, on the other hand, has a light-brown shade with no visible natural oils on the bean surface. On the Agtron scale, it ranges from 65 to 55. Medium roasting temperatures range from 410°F, around the end of the first crack for light-medium roasts, to 415°F for 7–15 minutes for medium roasts.
Dark roast coffee has a rich, dark brown color with uniform appearance. Beans often release an oily sheen as roasting progresses. On the Agtron scale, dark roasts range from 45 to 25. Dark roasting temperatures span from 425°F, just before or at the start of the second crack for medium-dark roasts, to 455°F for up to 20 minutes for very dark roasts like Italian.
| Name | Agtron and Appearance | Roasting Time and Temperature |
|---|---|---|
| Light Roast | Agtron 95–75; Golden-brown with a matte finish and no surface oil. | 355°F to 405°F; 5–7 minutes, just as the first crack begins. |
| Medium Roast | Agtron 65–55; Light-brown color with no visible oils. | 405°F to 425°F; 7–15 minutes, around the end of the first crack. |
| Dark Roast | Agtron 45–25; Rich, dark brown with an oily sheen on the surface. | 425°F to 455°F; Up to 20 minutes, starting near the second crack. |
These differences between dark, medium, and light roasts affect flavor profile, caffeine content, and brewing suitability for specific coffee drinks.
1. Taste Differences between Light, Medium, and Dark Roast Coffee
The main difference in taste between light, medium, and dark roast coffee lies in flavor intensity and notes. Light roast is mild with high acidity and fruity or floral notes. Medium roast has a balanced flavor, moderate acidity, and caramel sweetness. Dark roast is bold with low acidity, smoky tones, and chocolate or nutty notes.
Light roast coffee has fruity, floral, and sweet primary flavors due to minimal caramelization of sugars and preserved acids. Secondary flavors include citrus fruits like lemon and lime, berries such as blueberry and raspberry, and fresh fruits like peach and pear. Tertiary flavors feature jasmine, bergamot, and chamomile, creating a bright, aromatic cup. Light roast coffee offers high acidity, complex fruity and floral notes, and vibrancy, ideal for showcasing the bean's origin and terroir.
Medium roast coffee develops sweet, nutty, and cocoa primary flavors with balanced acidity. Secondary flavors include caramelized brown sugar, honey, chocolate, and mild nutty notes like hazelnut or almond. Tertiary flavors may feature marzipan, tamarind, or light spices such as cinnamon. Medium roast coffee offers a balanced acidity and sweetness with moderate complexity, blending the bean's natural flavors with roasting effects for a rounded profile.
Dark roast coffee features roasted, smoky, and earthy primary flavors from intensified caramelization and sugar degradation. Secondary flavors include dark chocolate, molasses, clove, and anise, with significantly reduced acidity. Tertiary flavors may present as pipe tobacco, burnt caramel, or acrid hints like smoky or ashy tones. Dark roast coffee is less acidic and bolder than light roast. It has a heavy body and strong flavors from the roasting process. This makes it good for people who like intense coffee.
2. Caffeine Differences between Light, Medium, and Dark Roast Coffee
The caffeine difference between light, medium, and dark roast coffee is actually minimal. A 2021 study published in the Molecules Journal showed that while caffeine levels vary slightly, these variations are not significant. The study found that medium roast coffee has the highest caffeine content, followed by light roast, and then dark roast.
Many people associate dark roast with a "stronger" coffee, but that's the case for flavor, not caffeine content. The longer roasting process creates a bold, smoky taste, but slightly reduces caffeine. So, while dark roast has a more intense flavor, lighter roasts actually have a bit more caffeine.
This table presents the caffeine content in coffee at different roasting levels.
| Coffee Levels | Coffee 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 |
3. Brewing Differences between Light, Medium, and Dark Roast Coffee
Brewing differences between light, medium, and dark roast coffee relate to grind size, water temperature, and extraction time. Because light roasts are denser, they need finer grinds to ensure proper extraction. The higher water temperatures (200–205°F) help to bring out the delicate flavors, and longer contact times allow for full extraction. In our experience, pour-over, AeroPress, and drip brewing are the best brewing methods for light roast coffee as they highlight its nuanced flavors and acidity.
Medium roasts, on the other hand, use medium-fine grinds, moderate water temperatures (195–200°F), and balanced extraction times. Medium roast coffee suits most of the popular brewing methods, from drip and pour-over to cold and hot immersions and even pressurized methods. Dark roasts require coarser grinds, lower water temperatures (190–195°F), and shorter brewing times. 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.
4. Best Coffee Drinks for Light, Medium, and Dark Roast Coffee
Light, medium, and dark roast coffee work best with different types of drinks. Light roasts, with their delicate flavors, are often enjoyed black in pour-over methods like Chemex or Hario V60. Medium roasts are more versatile and can be used for various coffee drinks, including lattes, cappuccinos, and even espresso. Dark roasts, known for their bold flavors, are often preferred for espresso-based drinks, Americanos, and cold brew.
How to Choose Between Light, Medium, and Dark Roast Coffee?
Choosing between light, medium, and dark roast coffee depends on your personal preferences for flavor and strength. Light roasts tend to have a brighter acidity and more delicate flavors, while medium roasts offer a balance of acidity and body. Dark roasts have a bolder, more intense flavor with lower acidity. Consider the following steps to help you make the best choice.
- Your taste preference: Do you enjoy bright, acidic coffees with fruity or floral notes? Or do you prefer bolder, more intense flavors with chocolate or smoky undertones?
- Your brewing method: Some brewing methods, like espresso, work well with darker roasts, while others, like pour-over, can highlight the nuances of lighter roasts.
- The origin of the beans: Different coffee-growing regions produce beans with unique flavor profiles. Experimenting with different origins can help you discover new favorites.
At Colipse, we offer a range of light, medium, and dark roast coffees designed to complement various brewing methods, including espresso, cold brew, French press, pour-over, AeroPress, and Moka pot.
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 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 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 dark, medium, and light roasts by changing their chemical and physical properties, ultimately influencing the final flavor and aroma. 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 measure how much coffee beans are roasted, from light to dark. The Specialty Coffee Association of America (SCAA) classifies coffee roast levels using the Agtron Gourmet Coffee scale. This 8-disc system, developed in the 1970s, identifies roast levels from "very light" to "very dark" and uses an Agtron® spectrophotometer with infrared light. The longer the roast, the darker the bean and the bolder the flavor. Coffee roast levels have unique names, such as "American Roast" for medium-light, "Espresso Roast" for medium-dark, and "Italian Roast" for extra-dark. These names reflect regional or historical roasting traditions.
The following table shows 8 different types of coffee roast levels categorized by light, medium, and dark roasts.
| Coffee Levels | Coffee Darkness Scale | Description |
|---|---|---|
| Very Light | Light Brown (Agtron 95) | High acidity with underdeveloped, grassy flavors. |
| Light | Light Brown (Agtron 85) | Bright acidity with mild body and floral notes. |
| Moderately Light | Medium Light Brown (Agtron 75) | Balanced acidity and sweetness with a more developed body. |
| Light Medium | Medium Brown (Agtron 65) | Complex flavors with a balance of acidity, sweetness, and body. |
| Medium | Medium-Dark Brown (Agtron 55) | Richer body, muted acidity, and enhanced caramel notes. |
| Moderately Dark | Dark Brown (Agtron 45) | Smoky, caramelized flavors with a bold body. |
| Dark | Very Dark Brown (Agtron 35) | Bittersweet chocolate notes with low acidity and smoky undertones. |
| Very Dark | Blackish-Brown (Agtron 25) | Charred, burnt flavors with minimal sweetness and acidity. |
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.