How to Judge Coffee Roast Levels: Comparison Chart of Espresso and American Coffee Bean Taste and Roasting Characteristics

The coffee beans we commonly encounter are all roasted. Roasting allows coffee beans to develop their charming aromas, and different roast levels provide distinct sensory experiences. In this article, FrontStreet Coffee will introduce several methods for identifying coffee roast levels.

1. Visual Observation

According to the coffee roast levels we commonly encounter, they can be divided into light roast, medium roast, and dark roast.

Generally, unroasted coffee beans are light yellow or pale green in color. After roasting, the color becomes progressively darker. Light roast coffee beans typically appear light brown with obvious wrinkling on the surface; medium roast coffee beans are slightly darker, appearing deep brown with gentler surface wrinkling. Dark roast coffee beans appear black on the surface with smooth beans, and some darker roasts may even exude oils, making the coffee beans appear glossy.

2. Taste Assessment

Actually, we can also determine the roast level range through the flavor descriptions provided by coffee shops. Generally, if coffee flavors are described as floral, citrus, berry, or other fruit notes, the coffee beans mostly belong to light to medium roast levels. Those described with maple sugar, cane sugar, caramel, or other sweetness-dominant notes are mostly medium roast. Coffee beans described with nuts, cocoa, caramel, herbs, or other bitter-dominant flavors are mostly medium to dark roast.

Of course, this classification method is not rigorous, but it consistently works. The reason is that as customers, our understanding of coffee roasting isn't particularly deep, nor do we need to reach the level of professionals. However, coffee roasting is handled by professional roasters, and flavor descriptions are the results of professional baristas' cupping sessions. Therefore, the expressed flavors naturally have relative basis, making this a good reference standard for judgment.

So, are there scientific methods to determine coffee roast levels? The answer is yes.

3. SCAA Color Value Assessment for Roast Levels

In coffee roasting, there are several crucial points, one of which is the first crack. Before the first crack occurs, the beans can be considered "unripe." When the first crack begins, becomes dense, and then ends, there will be 1-2 minutes of quiet before the second crack arrives. The later the beans are dropped after the first crack, the deeper the roast level.

SCAA uses infrared caramelization measurement technology (Agtron) to measure the color of coffee beans to determine the roast level, and divides the color from light to dark into eight equal parts, creating eight standard color blocks for the coffee industry to use as roast certification.

Agtron value #95: Light Roast
Drop time: First crack becoming dense, about to end

Agtron value #85: Cinnamon Roast
Drop time: Around the end of first crack

Agtron value #75: Medium Roast
Drop time: After first crack ends

Agtron value #65: High Roast
Drop time: Quiet period between first and second crack

Agtron value #55: City Roast
Drop time: Second crack begins

Agtron value #45: Full City Roast
Drop time: Before second crack becomes dense

Agtron value #35: French Roast
Drop time: When second crack becomes dense

Agtron value #25: Italian Roast
Drop time: When oil begins to seep to the bean surface

So, how does this relate to the light roast, medium roast, and dark roast we often mention?

For coffee enthusiasts who may not be familiar with SCAA's Agtron standards, these eight categories can be grouped into four main categories for easier understanding:

Light Roast (emphasizing fruit acidity and floral aromas): Light Roast, Cinnamon Roast

Medium Roast (enhancing sweetness, balance): Medium Roast, High Roast

Medium-Dark Roast (maximizing sugar conversion, bitterness turning to sweetness): City Roast, Full City Roast

Dark Roast (balancing bitterness and body): French Roast, Italian Roast

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