How to Distinguish Coffee Roast Levels? What are the Common Roast Levels and Their Respective Results

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FrontStreet Coffee Shares Coffee Roast Levels

How can you distinguish coffee roast levels? The Specialty Coffee Association of America (SCAA) roasting degree standard uses infrared caramelization measurement technology (Agtron) to measure the color of coffee beans to determine the coffee's roast degree. The color is divided into eight equal parts from light to dark, creating eight standard color blocks for the coffee industry to use as roast identification.

However, due to different taste preferences for coffee roast degrees in various regions, coffee roast degrees are also distinguished by country or region, such as French roast, city roast, medium roast, and so on.

However, when these different preferred roast degrees are unified and arranged from light to dark, they form the distinguishing indicators of roast degrees. But because the standard is too general, different roasters have different identifications of roast degrees.

What are the common roast levels, and what are the characteristics of the coffee produced by each?

From Light Roast to Dark Roast

Light Roast

Coffee beans are roasted to near the first crack period. The taste and aroma are insufficient, generally used for testing and rarely for tasting.

Cinnamon Roast

Coffee beans are roasted to about the middle of the first crack period. This is a roast degree often used for American coffee.

※This roast degree will highlight acidity and is less popular among the general public. In terms of growing regions, Cuban coffee beans with less astringency, or Caribbean coffee beans with high maturity and high refinement from Haiti or the Dominican Republic are better. It is more suitable for low-altitude coffee beans with thin pulp and less water content, or coffee beans that have been matured for more than two years with proper dryness!

Medium Roast

Coffee beans are roasted to the end of the first crack period, often used for American coffee or blended coffee.

High Roast

Coffee beans are roasted until wrinkles appear and the aroma changes. The taste is refreshing and rich, with balanced acidity and bitterness that is not stimulating, and slightly sweet. Both aroma and flavor are excellent.

※This roast degree is suitable for Caribbean coffee beans with less water content, or Brazilian coffee beans processed by the natural drying method. This roast degree will make coffee beans emit the proper taste and aroma of coffee.

City Roast

Coffee beans are roasted until the second crack period. The taste is bright and lively, with balanced acidity and bitterness where the acidity is lighter, and it releases the high-quality flavors in coffee. This is a standard roast degree that is more accepted by the general public.

Full-City Roast

Coffee is roasted to the stage where the second crack period just ends. The taste is calm and full-bodied, with bitterness stronger than acidity, a sweet aftertaste, and full aroma. It is often used for iced coffee and black coffee.

※Not biased towards bitterness or acidity, this is the roast degree that can best showcase the multi-layered flavors of coffee. It is suitable for coffees with strong characteristics such as Mandheling or Hawaii Kona.

French Roast

From dense second crack to the end of second crack, roasted until the coffee beans are black with a bit of brown color. The taste is strong and intense, with stronger bitterness and light acidity that is almost unnoticeable, with rich chocolate and smoky aroma. It is often used for café au lait and Vienna coffee.

Italian Roast

From the end of second crack until the bean surface turns black and oily, roasted until the coffee beans are completely black. The taste is strong and complex, with robust bitterness and thick roasted and burnt aroma.

※The bitterness is obvious, and the taste is relatively simple. It is suitable for high-altitude coffee beans with thick pulp and strong acidity, such as Kenya, Colombia, Guatemala, etc.

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