Light vs Dark Roast Coffee Beans: Comparing Flavors and Which Roast Level is More Popular

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FrontStreet Coffee - Roast Level Comparison

Light Roast

This is the lightest roast level among all roasting stages. Coffee beans show a light cinnamon color, with insufficient flavor and aroma. It is generally used for quality testing and rarely for tasting.

In terms of roasting time, it's close to "first crack." (Note: "first crack" refers to the first crackling sound when green beans expand due to heat during roasting.)

Cinnamon Roast

It shows a cinnamon color in appearance, with the grassy smell removed and acceptable aroma. It has strong acidity and light coffee flavor, rarely sold in the market.

In terms of timing, it's around the middle stage of "first crack."

Medium Roast

It appears brown in color, where bitterness appears in addition to acidity. The taste is good, with acidity stronger than bitterness and moderate body. It's also known as American roast.

In terms of roasting time, it's close to the end of the first crack period.

High Roast

This belongs to medium-dark roast, with a slight dark tea color appearing on the surface, and bitterness becoming stronger. The coffee flavor has both acidity and bitterness, with excellent aroma and flavor. It's the most commonly sold roast type in the market.

In terms of roasting time, "first crack" has ended, and the coffee beans show wrinkles while the aroma changes.

City Roast

It appears coffee-brown in color, the most standard roast level, where bitterness and acidity reach balance, creating multiple layers in the coffee flavor. It made Americans who originally preferred medium roast change their taste and come to love it.

In terms of roasting time, it's close to "second crack." (Note: This is the second crackling that occurs after the first crack, when green beans continue to be heated, lose significant moisture, and expand rapidly.)

Full City Roast

It appears dark brown in color, with the color becoming quite deep and an oily surface appearing. Bitterness is stronger than acidity, suitable for coffee beans with strong characteristics like Mandheling and Hawaiian.

In terms of roast level, "second crack" has just ended.

French Roast

Belonging to dark roast, it appears black in color, still with a hint of tea color, showing a dark tea color with black. Acidity is no longer perceptible. It's particularly popular in France and throughout Europe. As fats have seeped to the surface, it has a unique aroma and is very suitable for iced coffee.

Italian Roast

Coffee beans are roasted until completely black, with an oily surface close to carbonization. At this point, only bitterness remains, with a simple flavor that sometimes carries a smoky taste. Suitable for highland coffee beans with thick pulp and strong acidity.

In short, as roasting progresses, fruit acidity begins to develop. After a certain stage, it becomes less and less and less... While bitterness becomes more and more.

Knowledge point: Coffee roasting is a process that triggers Maillard reactions and caramelization reactions inside the green beans, creating more wonderful flavors.

In summary: FrontStreet Coffee is a coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Every month, we hold three low-discount coffee events because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been our mission for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473