Definition and Determination of Coffee Roast Levels - Which Roast Degree is Best - Understanding Coffee Roasting Percentage

Understanding Coffee Roast Levels

Most people's understanding of coffee bean roast levels is quite simple: sour means light roast, bitter means dark roast. Of course, within the industry, we don't use such simplistic classifications. Currently, the more scientific distinction uses Agtron color values (caramelization analysis values) as the basis for coffee roast levels.

During coffee roasting, the generally accepted boundary for "done" is the "first crack." The beans can be removed from the roaster at any time after the first crack. The earlier they're removed, the lighter the roast level; the later they're removed, the deeper the roast level.

Using Agtron color values to distinguish roast levels can be divided into 8 categories. The higher the color value, the lighter the roast level, and vice versa.

Roast Level Classifications

The lightest roast level is called Light Roast, with an Agtron value of 95. The beans are typically removed during the peak of first crack (when the beans are still crackling loudly). Coffee at this level generally exhibits bright acidity.

With an Agtron value of 85, this is Cinnamon Roast. Beans are removed around the end of first crack (when the cracking sounds have just stopped, or only occasional crackles remain). Coffee beans at this level typically display predominantly acidic flavors with sweet notes.

With an Agtron value of 75, this is called Medium Roast. Beans are removed approximately after first crack ends (when cracking sounds have completely stopped). Coffee at this level will mainly show sweetness with slight fruit acidity.

With an Agtron value of 65, this is called High Roast. Beans are removed between the end of first crack and the beginning of second crack (about 1-2 minutes of quiet period). The flavor will show nutty and caramel notes, balanced, without acidity.

With an Agtron value of 55, this is called City Roast. Beans are removed at the beginning of second crack (after a quiet period, one or two weak crackling sounds appear). The flavor at this point becomes more bitter, with heavier caramel aroma.

With an Agtron value of 45, this is called Full City Roast. Beans are removed just before second crack becomes intense (before hearing the crackling sounds). Coffee at this point is already quite dark, with more burnt, bitter, and aromatic characteristics.

With an Agtron value of 35, this is called French Roast. Beans are removed during intense second crack (hearing crackling sounds again, though deeper than the first time). At this point, coffee beans have started to seep oil.

With an Agtron value of 25, this is called Italian Roast. Beans are removed at the end of second crack (after the intense sounds). At this point, coffee beans are jet black and shiny, with oils having penetrated to the bean surface.

Alternative Roast Level Indicators

Some roasters also use Roasting % to indicate coffee roast levels. Actually, Roasting % and Agtron values are similar expression methods. For example, Roasting 95% is equivalent to Agtron value 95, which is Light Roast. Similarly, Roasting 85% is Cinnamon Roast, Roasting 75% is Medium Roast, and Roasting 65% is High Roast.

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