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Coffee Roast Levels: Understanding the Art of Coffee Roasting

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The degree of coffee roasting largely determines the flavor direction of coffee. When we buy coffee, the label will indicate what level of roast it is, such as light roast or dark roast, which are easy to understand. However, some labels also indicate cinnamon roast or city roast, which can be quite confusing. In this issue, FrontStreet Coffee will guide you through the knowledge of coffee roast levels.

Starbucks Medium Roast vs Dark Roast

Every roastery has different perceptions of roast levels. To give a simple example, Starbucks, which we are very familiar with, has their medium and dark roast classifications that differ significantly from domestic roasting standards. Starbucks roasting is based on the heavy roasting concept that was prevalent in the United States at the time. Most coffee beans are considered beautiful when they appear black and oily.

Starbucks' medium roast has a dark brown exterior color without oil on the surface, but for many domestic roasters, this roast level is already quite dark. Starbucks' dark roast is similar to Italian roast level, with coffee beans appearing black and oily.

Coffee roasting is typically done by transporting raw beans to the consumption location for roasting, which leads to inconsistent roasting perceptions among different schools. In Europe, from northern Nordic countries to southern Italy, the perceived roasting standards are different. What is considered light, medium, or dark roast varies across countries and regions, lacking comparability.

Defining Roast Level by Color Values

Therefore, as one of the authoritative representatives in the coffee world, the Specialty Coffee Association of America (SCAA) collaborated with Agtron company to establish coffee Agtron values as a standard, attempting to unify coffee roast level standards. This later became one of the methods for inspecting roast levels. After all, with unified data comparison, everyone can communicate on the same channel.

In coffee roasting, there are several crucial points, one of which is the first crack. Before the first crack occurs, beans can be considered not yet "cooked." After the first crack begins, intensifies, and ends, there will be a quiet period of 1-2 minutes before the second crack arrives. The later the beans are dropped after the first crack, the deeper the roast level.

SCAA uses infrared caramelization measurement technology (Agtron) to measure the color of coffee beans to determine coffee roast levels, and divides colors from light to dark into eight equal parts to create eight standard color blocks for the coffee industry to recognize roasting.

Agtron Color Value #95: Light Roast

Drop time: Just before the end of intense first crack

Agtron Color Value #85: Cinnamon Roast

Drop time: Around the end of first crack

Agtron Color Value #75: Medium Roast

Drop time: After the end of first crack

Agtron Color Value #65: High Roast

Drop time: During the quiet period between first and second crack

Agtron Color Value #55: City Roast

Drop time: At the beginning of second crack

Agtron Color Value #45: Full City Roast

Drop time: Before intense second crack

Agtron Color Value #35: French Roast

Drop time: During intense second crack

Agtron Color Value #25: Italian Roast

Drop time: When oil begins to seep to the bean surface

Starbucks' medium roast generally has a color value between 45-55, which is between city roast and full city roast, while their dark roast has a color value around 25, which is Italian roast level.

FrontStreet Coffee generally roasts between cinnamon roast and city roast. Compared to Starbucks, FrontStreet Coffee's roast level is much lighter.

What Does Roast Level Affect?

The most direct manifestation is reflected in flavor. Light to medium roasted coffees exhibit more of the coffee's inherent flavors, such as floral, fruity notes, and the sweet and sour taste of fruits. Medium to dark roasted coffees exhibit more flavors after caramelization, such as nuts, caramel, and cocoa.

Light to Medium Roast Example: FrontStreet Coffee's Ethiopian Yirgacheffe

FrontStreet Coffee Yirgacheffe Natural Red Cherry

Region: Ethiopia Yirgacheffe

Estate: Altland Estate

Altitude: 1700-2200m

Variety: Local heirloom

Processing: Natural process

FrontStreet Coffee uses light to medium roast. Using Yangjia 800N, with 600g bean input: preheat to 200°C, damper set to 3.5, after 1 minute adjust heat to 160°C, damper unchanged, adjust heat once at 148°C, reducing to 130°C, roast to 5'03" at 151°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete, adjust heat to 105°C, damper open to 4; at 8 minutes, bean surface shows ugly wrinkles and black spots, toasted bread smell clearly turns to coffee aroma, can be defined as prelude to first crack, at this time listen carefully for first crack sound, at 9'07" first crack begins, reduce heat to 70°C, damper fully open (heat adjustment must be very careful, not so small as to stop crackling sounds), drop at 194°C.

Through cupping, the natural red cherry's dry aroma emits rich fruit fragrance, with heavy dried fruit notes, strawberry, mango, and apricot jam aromas. The wet aroma is like sweet syrup, like thick apricot pulp juice, wrapped in rustic honey or chocolate. Entry is not intense, medium body, like fruit tea.

Medium to Dark Roast Example: FrontStreet Coffee's Indonesian Golden Mandheling

FrontStreet Coffee Indonesian PWN Golden Mandheling

Region: Mount Gayo, Aceh, North Sumatra

Altitude: 1100-1600m

Variety: Ateng

Processing: Wet-hulled

Grade: G1 Triple hand-picked

FrontStreet Coffee's roaster uses Yangjia 800N for PWN Golden Mandheling and Lake Toba Golden Mandheling, with 480g bean input. Preheat to 200°C, damper set to 3, after 1 minute adjust heat to 160°C, damper unchanged, roast to 5'40" at 148°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete, adjust heat to 140°C, damper changes to 4; at 9'40" minutes, bean surface shows ugly wrinkles and black spots, toasted bread smell clearly turns to coffee aroma, can be defined as prelude to first crack, at this time listen carefully for first crack sound, at 9'54" first crack begins, reduce heat to 60°C, damper set to 5, drop at 204.5°C.

Through cupping, Golden Mandheling has caramel biscuit sweetness, with honey almond fragrance and fresh grass aroma, carrying nut, cocoa, and caramel flavors. The mouthfeel is full and rich, with a slight apple acidity in the aftertaste.

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473