Green Coffee Beans

Home Coffee Roasting Styles

Light	(Image Coming Soon)	Known as cinnamon, New England and Half City. At this roast coffee tends to taste sour or grassy. Many Institutional coffees are roasted to this stage. Body and acidity are undeveloped at this stage of the roast. No oil present on the surface of the bean and evidence of silverskin (chaff) is beginning to fly off.
Medium Light		Known as a City Roast. Pyrolysis starts to begin at this stage of the roast. Sizes of bean increases and sounds of beginning first crack can definitely be heard. Acidity is bright and sharp. Light brown in color with a dry surface.
Medium		Known as American Roast or Full City. Medium chestnut brown in color. Acidity and body are becoming balanced at this stage. For a Northern Italian espresso, you would stop roasting at this stage.
Medium Dark		Known as French Roast or Viennese roast. A rich dark color. Coffee has a satin sheen to its appearance. Passes the first crack. At this stage of the roast body is heavier and fuller. Roast is developing quickly at this stage and second crack can be heard very shortly.
Dark		Known as a Italian Roast or Espresso Roast. Second crack is in progress at this stage and beans are brownish black in color. Oil is evident and beans take on a shiny appearance. This roast style has a sweet smoky flavor. Acidity is muted while the sugars in the coffee caramelize. Popular roast for American espressos.
Very Dark	(Image Coming Soon)	Known as a Spanish Roast. Black in color with a very shiny oily surface. All characteristics of the coffee are gone at this stage. A charred carbon taste dominates and body and flavor are reduced to bittersweet tones. Coffee taste very thin.

For a more accurate measure of roasting degrees – Commercial Roasters use a modified spectrophotometer, aka an Agtron chart. If you are interested in obtaining one, check out www.scaa.org for more information.

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