The Coffee Roasts
Coffee is roasted for varying lengths of time. Many times, you can judge a coffee roast by color. Like cooking sugar, the longer the coffee bean is exposed to heat the darker the color become. As the bean roasts more of the natural oils comes out giving it a bittersweet flavor. Coffee strength doesn’t depend on the roast, but the water to coffee ratio.
While coffee roasting bring out and hone the natural flavors of different varietals of coffee, the very process of roasting is itself a primary contributor to the flavor of the coffee. Other than tradition, there is no standardized guideline for the names and characteristics of different roasts. In addition to differences in regional roasting, the different craftsman will produce a roast with the same name but unique qualities he brings to the art. Despite these differences, the following roast terms are dependable.
Light Cinnamon
The lightest known roast for coffee. Beans have a pale, cinnamon-brown color and are dry with no oil on the bean. This roast has a bready, baked taste, sometimes called a ‘pale roast’, with flavors that are barely developed.
Cinnamon
The bean is light brown, and dry (no oil visible). The flavor is similar to toasted grain. There is not much body in cinnamon roasted coffee and it will likely have definite sour tones.
New England
Not as common as the other roasts, though it is common in the eastern United States. New England is slightly darker than cinnamon, but lacks the grainy flavor inherent in cinnamon. Some sour tones are still present.
American, Light
This roast is the most common in the eastern USA, having medium light-brown beans. This roast, and sometimes cinnamon, is the most often used for cupping (professional tasting).
City, Medium
With a medium-brown, or chocolate color, this roast is common in the western United States. Beginning with this roast, the taste differences between varieties of coffee begin to come through.
Full City
With caramel or chocolate undertones, Full City has medium-dark-brown beans. Oily drops begin to appear on the surface of this roast.
Light French, “Viennese”
With a deep, rich brown color this roast has slight patches of oil on the surface. Rich and full-bodied is a common description. To many, this is the point where the flavor that results from the roasting process overtakes the unique flavors derived from the origin of the coffee. Some consider this to be the darkest roast acceptable in making espresso.
French, Espresso
Acidity begins to diminish, but these dark-brown beans have burned undertones, and are shiny with oil. This is the most common roast for making espresso. Many people believe this is the darkest roast available, however, there are darker roasts available.
Italian, Dark French
Similar to French, but darker and oilier looking, and with a strong burned flavor.
Spanish
This is the darkest roast with a nearly black color. The flat flavor has a charcoal undertone.
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