What Are the Different Coffee Roast Levels? How to Distinguish Roast Degrees in Coffee Roasting

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Raw coffee beans themselves have no coffee aroma; only after being roasted can you smell the rich coffee fragrance. Therefore, coffee bean roasting is a transformation process of the internal components of coffee beans. Only after roasting produces components that can release coffee aroma can we smell the coffee fragrance.

What are the different coffee roast levels?

Today, FrontStreet Coffee will introduce the roast levels in coffee roasting.

1. Light Roast

The lightest roast level, with no aroma or concentration to speak of. The beans are not yet mature and have the green taste of raw beans, making them unsuitable for grinding and drinking. Generally used for testing.

2. Cinnamon Roast

Also known as cinnamon roast, this is a generally popular roast level that retains strong acidity. The color of the beans is quite close to cinnamon, hence the name "cinnamon roast," with increased acidity. Preferred by people in the western United States.

3. Medium-Light Roast

The color deepens, making it easy to extract the original flavor of coffee beans, with mellow aroma and pleasant acidity. Mainly used for blended coffee.

4. Medium Roast

The coffee flavor becomes stronger, while acidity becomes lighter. This is a general roasting method for coffee beans. The acidity is balanced with bitterness, suitable for coffees like Blue Mountain and Kilimanjaro. Loved by Japanese and Northern European people.

5. Medium-Dark Roast

Also known as city roast, where bitterness is stronger than acidity, with almost no acidity and a unique aroma. Suitable for Colombian and Brazilian coffees, deeply loved by New Yorkers.

6. Full City Roast

Also known as full city roast, suitable for brewing iced coffee. No acidity, mainly bitter, with intensified bitterness, but quality beans will have sweetness. Used for iced coffee, preferred by people in Central and South America.

7. French Roast

A French roasting method, slightly black in color, with strong bitterness and oil exudation. Both bitterness and concentration are deepened. Used for coffee brewed with steam pressure machines.

8. Italian Roast

Also known as Italian roast, this is the deepest roast level. The beans are pitch-black and shiny, with oil exuding from the surface, and very strong bitterness. At this stage, the coffee beans are already severely carbonized, making it difficult to distinguish the taste of one coffee bean from another. Used for Italian steam-pressed coffee.

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