Coffee Roast Levels: Meaning, Taste, and How To Choose

Coffee roast levels are defined by the degree of roasting, ranging from light to dark. Light roast coffee levels, including Nordic, Blonde, Cinnamon, and New England, are light brown with milder flavors. Medium roast coffee levels, like American, City, Breakfast, and Colombian, are medium brown with stronger flavors. Dark roast coffee levels, such as High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French, have an oily surface and pronounced bitterness.

The Specialty Coffee Association of America (SCAA) identifies eight primary coffee bean roast levels on the Agtron Gourmet Coffee scale, ranging from very light to very dark. These levels, measured by Agtron numbers from 25 (very dark) to 95 (very light), reflect the degree of roasting. The roasting process itself significantly impacts the final flavor of the coffee. Longer roasting times and higher temperatures lead to changes in acidity, sweetness, and bitterness, resulting in the distinct flavor profiles associated with each roast level. The following chart explains 12 most common coffee roast levels.

1. Green Coffee Beans: Raw, unroasted seeds of the Coffea plant. Naturally green when harvested, they turn brown only after roasting.
2. Drying Coffee: The drying phase, the first step in coffee roasting, removes moisture from green beans at 300°F to 320°F (149°C to 160°C).
3. Blonde Roast: A light roast with a mild, slightly sweet flavor.
4. Cinnamon Roast: a light coffee roast level that coincides with the end of the first crack, producing a light brown color and a lighter body.
5. New England Roast: A light roast common in the northeastern U.S., positioned between blonde "Cinnamon" roast and Half City roast.
6. American Roast: A medium-light roast, popular in the U.S., with balanced acidity and sweetness.
7. City Roast: A standard medium roast with developed flavor and body, balancing acidity.
8. Full City Roast: A medium-dark roast, richer with more body, right before the second crack.
9. Espresso Roast: A medium-dark roast designed to be bold and rich for espresso preparation.
10. Vienna Roast: Medium-dark to dark, falling between Full City+ and French.
11. French Roast: A very dark roast with a noticeable oil, offering a smoky, bold flavor.
12. Italian Roast: The darkest roast, with an oily surface and a robust, bitter profile.

1. Unroasted Green Coffee

Green coffee beans are raw, unroasted seeds of Coffea plant fruits. These beans are naturally green when picked from the coffee plant and only turn brown during the roasting process. Green coffee beans stay green and lack the flavors and aromas of roasted coffee due to the absence of roasting. This is why you cannot brew coffee directly from unroasted beans—roasting is essential to develop those desirable qualities.

Green coffee has a milder, lighter flavor compared to roasted coffee, with a grassy, vegetal taste that some find similar to herbal tea but more acidic. Its appearance is typically amber or slightly green. Green coffee bean defects, such as insect damage and discoloration, harm appearance, roasting, and flavor. Insect damage creates unpleasant tastes, while discoloration leads to uneven roasting and inconsistent flavors.

Green coffee beans have a unique chemical composition. Green coffee beans contain higher levels of chlorogenic acids, which have strong antioxidant properties, compared to roasted beans. Roasting reduces these compounds but enhances flavor. Green coffee also contains more caffeine than roasted beans, with caffeine levels decreasing as roast intensity increases.

2. Drying Coffee (300°F to 320°F)

The drying phase is the first step in coffee roasting. At this stage, the primary goal is to remove moisture from the green coffee beans, typically at a temperature of between 300°F to 320°F (or 149°C to 160°C). The drying phase in coffee roasting starts by drying green beans with 10% humidity before the actual roasting begins. Using drum roasters, this process takes 6 to 8 minutes. Precise temperature control is essential to prevent burning, with bean temperatures reaching around 160 °C before moving to the next phase.

This process prepares the beans for the chemical changes that occur during later roasting stages. Consistent airflow and even heat distribution are essential to ensure the beans dry properly and prevent uneven roasting. An underdeveloped drying phase in coffee roasting often results in uneven bean color, sour or grassy flavors, and inconsistent moisture removal. These compromise roast uniformity and flavor development.

3. Blonde Roast Coffee (355°F to 400°F)

Blonde roast coffee is a very light roast characterized by a pale, golden brown color, delicate flavor, and higher acidity. Blonde roast coffee is produced by removing the beans from the roaster at a lower temperature, around 355°F to 400°F, just as the first crack begins. Blonde roast coffee has an Agtron SCAA score of 95-85, placing it near the very light Nordic roast and just before the light Cinnamon roast.

The term "blonde roast" is a marketing term and was coined by Starbucks in 2012 to market their lighter roast coffee beans. The best blonde roast coffee beans are those that deliver a bright, crisp flavor with subtle sweetness. Coffee beans from high-altitude regions like Ethiopia, Kenya, or Colombia are often preferred for blonde roasts as their naturally fruity flavors enhance the nuanced profile.

The main difference between blonde roast coffee and dark roast lies in flavor and caffeine content. Blonde roast has a lighter, bright, citrusy, or floral notes with subtle sweetness, less bitterness, higher acidity, and slightly more caffeine. Blonde coffee has more caffeine than darker roasts by volume. Caffeine content is equal by weight, but shorter roasting makes blonde coffee denser. Dark roast features a robust, smoky flavor, lower acidity, and less caffeine due to longer roasting.

4. Cinnamon Roast Coffee (375°F to 395°F)

Cinnamon roast coffee is a light roast with a golden-brown color, a matte finish, and no surface oil. Roasters achieve this color by heating the beans to around 385°F (196°C) and listening for the first crack. The SCAA roast color classification defines cinnamon roast as a light roast with an Agtron level of 85-75. It is lighter than an American roast but darker than a blonde roast.

The term "cinnamon roast" describes the color of the beans, not a cinnamon-flavored coffee. The flavor of cinnamon roast coffee is grassy, highly acidic, and citrusy, often considered bitter. Common tasting notes include citrus fruits, green apple, and a hint of floral or herbal undertones. However, cinnamon roasts coffee require precise development to avoid unwanted flavors. The specific flavors can vary depending on the origin and variety of the beans.

To find the best cinnamon roast coffee, seek out specialty grade beans from regions known for producing bright, acidic coffees, such as Ethiopia, Tanzania, or Costa Rica. These beans often possess unique flavor complexity that shine through in a light roast like cinnamon. While darker roasts develop richer, more intense flavors, cinnamon roast retains the natural characteristics of the coffee beans, showcasing their unique origin flavors.

5. New England Roast Coffee (390°F to 405°F)

New England roast coffee is a light roast with a pale brown color and a touch of gold. New England roast coffee has an Agtron level in the 75-65 range, which is slightly darker than Cinnamon Roast but remains a light roast. To achieve this, the beans are roasted at temperatures around 400°F (or 205°C) for 5-7 minutes until the first crack or slightly beyond. Other names for New England roast coffee include "Light City," "Half City," "Light Roast," and "First Crack Roast."

New England Roast is where coffee starts smelling like coffee and becomes drinkable. It offers a crisp, lively taste with bright acidity, a light to medium body, and a tea-like texture. The flavor preserves the beans' essence, highlighting fruit, floral notes, and subtle sweetness, with occasional hints of citrus, berries, and light nuttiness. This roast level is ideal for cupping, showcasing the origin's flavors with minimal "roast" taste.

The best beans for this roast typically come from high-altitude countries like Kenya, Rwanda, and Ethiopia, known for their mild, fruity, and balanced beans that suit light roasts. These high-altitude beans tend to have delicate flavors that are well-preserved by the light roast. The term "New England Roast" is believed to have originated from the coffee roasting traditions in the New England region of the United States, particularly in cities like Boston.

6. American Roast Coffee (405°F to 420°F)

American roast coffee is a medium-light roast with a honey-colored, light-brown shade and no natural oils visible on the bean surface. The SCAA roast color classification defines American roast as a light roast with an Agtron level of around 65. It falls between a Half City roast (light) and a City roast (medium) on the roast spectrum. American roast coffee is roasted to an internal temperature of around 410°F (or 210 °C), often accompanied by the first crack.

The terms "American Roast" and "Breakfast roast" are often used to describe similar medium roast levels, though their precise meaning can vary. Both terms gained popularity in the United States during the mid-20th century. This light roasting style reflects the typical coffee taste preferred in evolving American coffee culture. American roast coffee retains authentic bean flavors without smoky roast notes. It is mild, smooth, and balanced with medium acidity and body.

You can find the best American roast coffee by choosing specialty-grade beans from regions known for bright, acidic flavors, including Colombia, Tanzania, and Ethiopia. The main difference between American roast and French roast lies in their roasting levels and flavor. American roast offers a medium-light roast with balanced flavor, medium acidity, and body. French roast provides a darker roast with a bolder, smoky taste, lower acidity, and heavier body.

7. City Roast Coffee (415°F to 425°F)

City roast coffee is a medium roast with a light brown color and a dry surface. It has no to minimal oil and is slightly darker than Light City roast. City roast coffee is made by removing it from heat during or just after the First Crack. It is roasted to an internal temperature of 415°F to 425°F (212°C to 217°C), typically taking 7-15 minutes. City roast coffee has an Agtron SCAA score of 60-55. This puts it between a Breakfast Roast, which is medium-light, and an Full City roast, which is medium-dark.

The term "City Roast" originated in New York City, designed to highlight the natural flavors of coffee beans without strong roast characteristics. The best city roast coffee is characterized by its bright acidity, pronounced floral and fruity aromas, and a light to medium body with a crisp mouthfeel. City roast coffee is less bitter than darker roasts because roasting does not fully develop bitterness compounds.

City roast coffee is popular in specialty coffee stores for balancing acidity without loosing terroir. It is versatile and can be brewed using drip, pour-over, and cold brew methods. The main difference between city roast and full city roast is roast level. Full city roast is darker, offering a richer body, reduced acidity, and caramelized, chocolatey notes.

8. Full City Roast Coffee (425°F to 435°F)

Full City roast coffee is a medium-dark roast with a rich brown, uniform color. The beans are dry and lack the oily sheen of darker roasts, although occasional oil droplets might appear as roasting progresses. A Full City roast coffee has an Agtron SCAA score of 45-35 and sits between a City+ Roast (medium) and a Continental Roast (dark) on the coffee roast spectrum. It is made by roasting beans to 425°F to 435°F (or 218°C to 224°C) just before or during the beginning of the second crack.

The term "Full City Roast" originated in early 20th-century New York City, where roasters balanced coffee's natural and roasted flavors to cater to urban coffee drinkers. Full City roasts are generally preferred by US coffee drinkers, as they have sweeter tones and better balance between acidity and body. The best Full City roast coffee is the one that offers medium body, muted acidity, and bittersweet chocolate notes. Coffees from Guatemala, Uganda, and Honduras tend to shine at this roast level.

Full City roast coffee strikes the perfect balance between medium and dark roasts. Its balanced flavor and medium body make it ideal for those seeking a coffee that is neither too light nor too dark. It is versatile in different coffee drinks and can be brewed using various methods. We find that French press and cold brew deliver the best results in Full city roast coffee beans.

9. Espresso Roast Coffee (430°F to 435°F)

Espresso roast coffee is a medium-dark roast with a dark brown or black color and a tiny bit of oily surface. Though espresso roast coffee is often roasted beyond the second crack, there's no universal rule. There isn't one definition for an "espresso roast" as coffee roasters often label a blend as "espresso roast" to signal that it performs exceptionally well for espresso-based drinks. Espresso roast can mean anything from medium to dark roast, depending on the brand.

The term 'Espresso Roast' coffee is partly marketing, partly functionality, suggesting coffee beans suitable for making espresso. These roasts are typically dark, aiming to produce a concentrated brew with a strong flavor. Expect a full body, low acidity, and some level of bitterness. Here at Colipse, our Espresso Roast coffee is made by roasting beans to 430°F to 435° (221°C to 224°C) for 10-12 minutes. It has a similar appearance to Full City+, a darker side of a Full City roast. On the SCAA roast color classification that is around Agtron level of 35.

Espresso roast coffee is typically characterized by its rich, full-bodied flavor and low acidity. It is often used to make espresso-based drinks such as lattes, cappuccinos, and macchiatos. The best espresso roast coffee uses high-quality Arabica beans, roasted fresh to order. It delivers a full-bodied taste with complex flavors featuring chocolate, nuts, and caramel notes. Ethiopia, Colombia, Indonesia, and Nicaragua produce high-quality espresso beans because of their ideal climates and unique flavors.

10. Vienna Roast Coffee (430°F to 440°F)

Vienna roast coffee is a dark roast with a deep brown color and slight oil on the surface. This roast reaches its peak during the middle of the second crack, characterized by consistent cracking sounds. At this stage, the roast's characteristics become more prominent, sometimes overshadowing the origin flavors of the coffee beans. However, dense beans, such as Indonesian varieties, often retain their origin notes even at this level. This roast is ideal for those who prefer reduced acidity and brightness and is generally considered the darkest level for optimal flavor.

Vienna roast coffee is made by roasting beans to 430°F to 440°F (or 221°C to 227°C) for around 10-11 minutes. This dark roast falls between espresso roast (medium-dark) and French roast (very dark). The SCAA roast color classification defines Vienna roast as having an Agtron level of 35-30. Its flavor is bittersweet with a subtle sweetness derived from the caramelization of sugars during roasting, but it is not overly sweet.

The term "Vienna Roast" originated from the Viennese coffee house culture, where dark coffee roasting was elevated to an art form. Other names for Vienna roast coffee include Continental roast and European roast, which may encompass a broader range of dark roasts. It is sometimes referred to as After Dinner roast, suggesting its suitability as a strong, flavorful coffee to enjoy after a meal.

11. French Roast Coffee (440°F - 455°F)

French roast coffee is a dark roast with a dark brown to nearly black color and shiny surface oils. A French roast coffee, with an Agtron SCAA score of 35-25, lies between a Viennese Roast, which is dark but less so than French roast, and an Italian Roast, which is very dark, on the coffee roast spectrum. French roast coffee beans are roasted at 440°F to 455°F (227°C to 235°C) for about 12 minutes, ending at the second crack. At this stage, all coffees roasted to this level share a similar burnt flavor with thin texture, minimal acidity, and brightness.

French roast coffee often overshadows its origin flavors, with the taste of the 'roast' taking center stage. A well-executed French roast has a bold and smoky character, full body, hints of dark chocolate or spice, and a bittersweet aftertaste. While the intense roasting can mask subtle nuances, it also reduces acidity, making it potentially less bitter than some lighter roasts. However, if roasted for too long, French Roast can develop burnt or acrid flavors, making the final taste subjective.

The French Roast coffee style began in Europe in the 1800s. The term was coined to reflect the bold, dark roasts associated with French preferences. This dark roasting style has since gained global popularity. Coffee beans do not need to be roasted in France to qualify as French roast coffee. The best beans for French roast coffee are Arabica beans, sourced from countries in Central and South America, East Africa, and Asia.

12. Italian Roast (455°F)

Italian roast coffee is the darkest roast, classified as "very dark" by SCAA's eight visual roast standards. On the Agtron scale, Italian roast coffee scores 25 or less. The beans are charcoal black, oily, and have a burnt tire aroma with blackened appearance. Italian roast coffee is produced by roasting beans to an internal temperature of 455°F or higher for up to 20 minutes, extending well past the second crack. At this stage, terroir and origin characteristics disappear, acidity fades, and dominant flavors reflect robust, bitter roast characteristics.

Italian roast coffee creates a bold, intense brew with strong smoky and bitter notes. Super dark roasting can burn out flavors and mask bean quality. While some find its intensity overpowering and 'undrinkable', but a well-executed Italian roast coffee offers flavors of dark chocolate, cocoa, spices, nuts, caramelized sugar, and minimal acidity. Here at Colipse, our Italian roast coffee blend is freshly roasted and ideal for concentrated espresso, full-bodied French Press, and even sweet cold brew.

Opinions differ on the "best" coffee beans for Italian roast. Some criticize all options as unpleasant, while others appreciate Italian roast for its intense, straightforward flavor, its compatibility with milk-based drinks, and its nostalgic connection to traditional Italian coffee culture. Italian roast coffee is a style of roasting, not a reference to coffee beans grown in Italy, as the climate there does not support coffee cultivation.

What are Coffee Roast Levels?

Coffee roast levels refer to the degree to which coffee beans are roasted, ranging from light to dark. The Specialty Coffee Association of America (SCAA) defines coffee roast levels with the Agtron Gourmet Coffee scale. This scale identifies eight roast levels using an 8-disc classification system developed in the 1970s, ranging from 'very light' to 'very dark,' or measures roast degree with the Agtron® spectrophotometer using infrared light.

Each coffee roasting level corresponds to a specific color and Agtron number, which helps roasters achieve consistency and desired flavor profiles. Numbers range from 25 (very dark) to 95 (very light), indicating degrees of roasting. The Agtron scale measures coffee bean roasting levels but does not assess flavor, aroma, or overall quality. Coffee professionals use "cupping," a standardized tasting method, to evaluate these attributes. For the same high-quality coffee batch, physical and sensory properties vary based on roasting points.

The following table shows different coffee roast levels and what they mean, according to official SCAA classification.

How Are Coffee Roast Levels Measured?

Coffee roast levels are measured using the Agtron scale, which evaluates the color of ground coffee. This is done either with manual Agtron scale cards or by using professional analyzers for whole and ground beans. The Agtron color scale classifies and measures the color of roasted coffee beans using the SCAA Agtron Roast Color Kit. This kit includes a vinyl binder with eight color disks, numbered from "very light" (#95) to "very dark" (#25) in 10% increments.

However, these traditional visual assessments are subjective and prone to human error, as they are influenced by lighting conditions and the observer's experience. To address this subjectivity, industry standards for analyzing coffee roast levels now use spectrophotometer devices.

These devices, such as those using the SCAA coffee index, assign numerical values to roast levels, from light to medium to dark, ensuring consistent evaluation against benchmarks. They use optical technology to analyze the Agtron number by measuring infrared reflectance, which correlates to sucrose caramelization. Lighter roasts, as shown in the image below, exhibit higher reflectance.

How do Different Coffee Roast Levels Taste?

Coffee roast levels impact flavor by changing acidity, sweetness, and bitterness. Roast duration and temperature determine these flavor shifts. Light roast coffee preserves the original flavors and aromas of the coffee bean, offering floral or fruity notes, a lighter body, and a clean finish. Medium roast coffee balances acidity and bitterness, offering a rounded flavor with notes of chocolate, nuts, caramel, and vanilla. Its body is fuller than light roasts. Dark roast coffee features notes of dark chocolate, roasted nuts, and caramelized sugars. It has lower acidity and a smaller body than medium roast.

This table summarizes the primary, secondary, and tertiary flavor profiles for different coffee roast levels.

What is the Caffeine Content in Different Coffee Roasts Levels?

Caffeine content in coffee varies between roast levels, but the difference is relatively small. A 2021 study by Shady Awwad from the Department of Pharmaceutical Chemistry and Pharmacognosy at the 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). This is because the longer roasting process for dark roasts causes some caffeine to break down. This study, published in the Molecules journal, showed that caffeine levels declined in dark roast coffee, as shown in this table.

As you can see from the table, the caffeine difference between light and dark roasts is only about 2.3 mg per 12 oz serving, which is minimal and hard to measure for most roasters or consumers. While this difference may seem small, people experience the effects of caffeine differently. If medium roast caffeine affects you more, try a dark roast, but keep in mind that factors like body mass, metabolism, and caffeine tolerance can influence your individual response.

How to Choose the Best Coffee Roast Levels for Different Brewing Methods?

Choosing the best coffee roast level depends on your brewing method and desired flavor profile. Each brewing method, from pour-over and drip to French press and espresso, extracts flavors differently. Similarly, different roast levels—light, medium, and dark—bring out different characteristics in coffee. By understanding these nuances, you can create a delicious cup every time. The steps to choose the best coffee roast levels for different brewing methods are listed below.

• Understand the roast spectrum from light to dark.
• Match light roasts with pour-over or drip methods for vibrant flavors.
• Select medium roasts for versatile brewing, like drip or cold brew.
• Pair dark roasts with French press or espresso for robust taste.
• Consider brewing time and grind size for roast compatibility.
• Experiment with roast levels to refine your preference.

At Colipse, we offer a range of coffee roast levels designed to complement various 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 for French Press?

The best coffee roast 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 for AeroPress?

The best coffee roast 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 for Moka Pot?

The best coffee roast 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.

Where to Buy a Variety of Coffee Roasts?

You can buy a variety of coffee roasts at specialty coffee shops, online retailers, and grocery stores. Popular online options include Amazon, Blue Bottle, and Stumptown. Many local cafes also sell light, medium, and dark roast beans. Explore roasters' websites for direct purchases and detailed flavor profiles. At Colipse, we offer a variety of coffee beans for sale ranging from dark, medium, and light designed to complement various coffee makers and drinks.

How are Different Roast Levels suited for Different Types of Coffee Beans?

Different coffee 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.