Characteristics and Differences Between Light, Medium, and Dark Coffee Bean Roasts - What Roast Level Produces Non-Acidic Coffee?

Understanding Coffee Roast Levels

Some friends have asked, "Why don't FrontStreet Coffee's coffee beans have roast level indicators?" In response, FrontStreet Coffee would like to share some knowledge about coffee roast levels in this article.

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

In coffee roasting, the generally accepted benchmark for "done" is the "first crack." At any time after the first crack, the beans can be removed from the roaster. The earlier they're removed, the lighter the roast; the later they're removed, the darker the roast.

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

The Eight Roast Levels

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

With an Agtron value of 85, we have Cinnamon Roast. Beans are removed around the end of the first crack (when the cracking sound has just stopped or only occasional cracks remain). Coffee at this level typically presents acidity as the primary flavor with a sweet aroma.

With an Agtron value of 75, we have Medium Roast. Beans are removed approximately after the first crack ends (when cracking has completely stopped). Coffee at this level will primarily feature sweetness with slight fruit acidity.

With an Agtron value of 65, we have High Roast. Beans are removed between the end of the first crack and the beginning of the second crack (approximately 1-2 minutes of quiet period). The flavor exhibits nutty and caramel notes, balanced, without acidity.

With an Agtron value of 55, we have City Roast. Beans are removed when the second crack begins (after a period of silence, one or two faint cracking sounds appear). At this point, the flavor is more bitter with heavier caramel aroma.

With an Agtron value of 45, we have Full City Roast. Beans are removed just before the second crack becomes intense (before hearing the crackling sounds). At this point, the coffee is already quite dark, with a more intense burnt bitterness and rich aroma.

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

With an Agtron value of 25, we have Italian Roast. Beans are removed when the second crack ends (after the intense sounds). At this point, the coffee beans are jet black and shiny, with oils having permeated the bean surface.

Industry Standards vs. Consumer Understanding

In reality, among these 8 roast levels, coffee with Agtron values below 65 is predominantly bitter. However, end consumers may not encounter all these levels. For example, today's coffee beans are no longer roasted to the point of oiliness as they were before, making French Roast and Italian Roast quite rare to find.

If we were to pass these industry roast level classification standards directly to consumers without modification, it would undoubtedly increase the learning burden on consumers. "What? Dark roast isn't the darkest?" "I just want to drink coffee that's not sour, why are you telling me about dark roast, city roast, full city roast? I don't understand any of it." Indeed, some terms are completely incomprehensible without deeper understanding. Labeling them this way would only confuse consumers.

Without following this classification, if we try to understand what constitutes light roast and dark roast based on each roaster's individual standards, we can't achieve uniformity. For example, if Shop A's definition of light roast differs from Shop B's definition, then the light roast labels from these two roasters would be meaningless.

FrontStreet Coffee's Approach to Roast Classification

FrontStreet Coffee believes that the simplest way to classify roast levels is based on the coffee's sourness, sweetness, and bitterness. This allows consumers to better understand what kind of coffee beans they actually need. FrontStreet Coffee categorizes coffees with acidity as medium-light roast, and those primarily featuring bitterness as medium-dark roast. This way, we can determine the coffee's roast level through the flavor descriptions on the coffee label.

For example, flavors described as "lemon, citrus, berries" - these relatively sour fruits - can be identified as coffee beans leaning toward the lighter side of medium-light roast. Flavors described as "honeydew melon, grapes, slightly acidic fruits" - sweeter fruits - can be identified as coffee beans in the middle range of medium-light roast. Flavors described as "sugarcane, maple syrup, chocolate" - with obvious sweetness - can be identified as coffee beans in the middle range of medium-dark roast. Flavors described as "nuts, dark chocolate, caramel" - sweet with bitterness - can be identified as coffee beans leaning toward the darker side of medium-dark roast.

Brewing Parameters and Roast Levels

This also corresponds to the brewing parameters recommended by FrontStreet Coffee. Medium-light roast uses water temperature of 90-93°C, with a grind size that has 75-80% pass-through rate on a #20 sieve. For more acidic flavors, choose higher water temperatures within this range and finer grinds; for sweeter flavors, choose lower water temperatures within this range and coarser grinds. Medium-dark roast uses water temperature of 86-89°C, with a grind size that has 70-75% pass-through rate on a #20 sieve. For more bitter flavors, use lower water temperatures within this range and coarser grind sizes.

Conclusion

Therefore, FrontStreet Coffee doesn't omit roast level information; rather, we express the roast level of these beans in another form.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473