Types of Coffee Roasts

Different Coffee Roasts

Coffee roasting is a heating process that brings out the aroma and flavor locked inside a green coffee seed, which has a mild, grassy taste on its own, and turns the beans brown. A coffee bean starts acidic, but the longer it is roasted, the more smoky and bitter it becomes. The flavor profile of a bean's roast level will depend on the varietal and geographic location of that bean as well as the roasting method.

Light Roast Coffee

Light roast coffee beans are light brown in color and have a mild acid flavor. Because of its low roast time and temperature, the internal oils aren't extracted and the bean retains its naturally high caffeine levels. Only heating up to 350-400 degrees Fahrenheit, the coffee bean is cooled just as it reaches "first crack" when the vapors crack through the hard surface of the seed with a loud popping noise. You'll commonly see light roast coffee listed as light city, half city, or cinnamon roast.

Color: Light brown

Oil on Surface: No

Flavor Profile: Toasted grain with pronounced acidity

Amount of Caffeine per Scoop: High

Internal Temperature Of Beans At Roasting Peak: Approx. 400°F

Light Roast Alternative Names: Light City, Half City, Cinnamon

Medium Roast Coffee

Medium roast coffee is considered one of the more approachable coffee styles because of its slightly sweet, slightly acidic, well-balanced flavor. The beans are roasted to 420 degrees Fahrenheit and removed from the heat just after the "first crack" but before the second. This non-oily roast is preferred in the United States, often earning it the name of "American roast".

Color: Brown

Oil on Surface: No

Flavor Profile: Balanced flavor, aroma, and acidity

Amount of Caffeine per Scoop: Medium

Internal Temperature Of Beans At Roasting Peak: Approx. 420°F

Medium Roast Alternative Names: Regular Roast, Breakfast Roast, American Roast, City Roast

Dark Roast Coffee

Dark roast coffee is made for dark brown coffee beans that have been roasted to 445 degrees Fahrenheit and typically reach the second crack. The internal oils of the seed rise to the surface and the bean takes on a full-bodied, almost spiced flavor. The original characteristics of the bean will be roasted out at this point but its low acidity makes it a favorite as a base for coffee drinks with additional flavoring syrups, pairing well with chocolate and caramel.

Color: Dark Brown

Oil on Surface: Some

Flavor Profile: Heavy, full body flavor with small taste of spice

Amount of Caffeine per Scoop: Low

Internal Temperature Of Beans At Roasting Peak: Approx. 445°F

Dark Roast Alternative Names: Full City, Vienna Roast

Extra Dark Roast Coffee

Extra dark roast coffee beans are heated to approximately 475 degrees Fahrenheit until the beans are nearly black. They are quite oily and have a bold smoky and bitter flavor caused by the Maillard reaction. The strong flavor of this roast is excellent for espresso-type coffee drinks without the full intensity of caffeine that espresso typically delivers. It is also used for making cold brew coffees as a robust morning pick-me-up.

Color: Black

Oil on Surface: Yes

Flavor Profile: Bitter, smoky, or burnt taste

Amount of Caffeine per Scoop: Very low

Internal Temperature Of Beans At Roasting Peak: Approx. 475°F

Extra Dark Roast Alternative Names: Continental Roast, French Roast, Italian Roast, Espresso Roast

Coffee Roast Chart

Help your employees brush up on the different types of coffee roasts by adding our printable coffee roasts chart to your coffee station.

Whole Bean vs Ground Coffee

In addition to choosing which roasts you will serve customers, it is also important to decide whether you will purchase whole bean coffee or pre-ground coffee. The frequency of your coffee service, time availability, and access to proper coffee equipment will all affect your decision.

To preserve the flavor of your unused coffee, store in an airtight container at room temperature away from light, heat, and moisture.