Understanding Roasts
Light? French? City? Vienna?
You shouldn’t need to guess at what you’re ordering…so why the funny names?
Coffee’s aroma, flavor, body, and acidity are all shaped in the roaster: The Roast. The exact same green bean can yield significantly different flavors depending on the roast of a coffee, but the verbiage can be daunting.
Today I’m providing you with a primer so that not only can you deftly identify the potential qualities of a coffee at will, but you can share that information with your peers and loved ones to help give rise to a new generation of discerning coffee connoisseurs.
The roast of a coffee is the degree to which any green coffee bean is cooked before it’s removed from the roaster and cooled.
…but you already knew that. Lesser known are the coffee industry’s specific roast names (and their qualities) along the spectrum of roasts between the very lightest and the very darkest of roasts. So let’s get right to it.
The most widely accepted terms for coffee roast levels across the globe.
First, Let’s Talk About Crack
If you’ve ever heard coffee professionals talk about “first crack” or “second crack”, they’re not talking about problems with their foundation, bad plumbing, or ill-fitting pants.
In the coffee world, the “crack” is an audible pop that occurs in the roasting process.
Green coffee beans (the unroasted beans we buy from growers) still carry a tiny bit of moisture inside them. As we roast coffee, that moisture gets hotter and hotter, eventually expanding into steam, which creates pressure inside the bean.
Depending on the bean, somewhere above 350°F, that steam forcibly breaks the bean open from the inside. CRACK! This is the First Crack (and the louder of the two). It’s an audible signal that all manner of chemical reactions are taking place in the right ways, and the natural flavors of the bean are developing into their ultimate form for light and medium roasts.
The Second Crack comes later—though not all roasts get this far. When the temperatures rises above 430°F, natural oils from the inside of the bean move up to the surface where they begin to sizzle like bacon. If you’re ever in the roastery while we’re roasting French roasts, you can come back and hear it for yourself.
Roasting a bean through the second crack produces the darker spectrum of roasts, but it requires skill and precision to bring out sweet and big-bodied dark-roast coffees without going too far and producing burnt or charcoal flavors.
We love what we do, and we’ve got those skills. Now let’s talk about roasts.
Light Roast
Light Roast
AKA: Blonde or Cinnamon
Light roasts most faithfully preserve the distinct characteristics of the coffee’s origin. These beans are roasted just long enough to cook through (first crack) but not so long that sugars begin to caramelize or oils rise to the surface.
Color: Pale brown, dry surface
Aroma: Bright, floral, citrusy
Flavor Profile: High acidity, delicate sweetness, light notes of fruit, tea, or jasmine depending on origin
Body: Light
We Recommend: Peru and Bali Kintamani
Notes: If you want to taste what a region or varietal really tastes like, this is your roast
City Roast
City roast is a slight progression from light, offering more sugar development and some mild caramelization while still maintaining origin clarity. This is a common choice among specialty roasters for its balance of complexity and approachability.
Color: Medium-light brown
Aroma: Sweet, nutty, with mild acidity
Flavor Profile: Mild fruitiness with emerging chocolate or toffee notes
Body: Medium
Notes: Often used as a “house roast” by third-wave cafes.
Medium Roast
Medium Roast
It’s what we consider the “golden middle.” Medium roasts bring together the natural flavors of the beans with expert roasting processes in a harmonious balance. Sugars are more fully developed, and flavors becomes rounder and sweeter.
Color: Medium brown, still dry surface
Aroma: Caramel, cocoa, toasted nuts
Flavor Profile: Smooth, slightly sweet, with lower acidity
Body: Medium to full
We Recommend: Mexico, Komodo Dragon, and Colombia
Notes: Very versatile—this is where many blends live, pleasing most palates
Full Medium Roast
AKA: Full City
The full medium roast pushes further into rich, roasted flavors. It marks the crossover where the roast begins to take center stage over the origin, creating a deeper body and more pronounced bitterness.
Color: Deep brown, possible slight oil sheen
Aroma: Roasty, cocoa-heavy, slightly smoky
Flavor Profile: Dark chocolate, roasted nuts, with a fuller mouthfeel
Body: Full
We Recommend: Bali Blue Moon
Notes: A favorite for espresso drinkers who like complexity without full smokiness
Vienna Roast
Vienna Roast
The Vienna roast is the gateway to dark roasting. At this point, roast flavors dominate, and the origin notes are subtle at best. There’s a distinct bittersweet edge, and oils begin to emerge on the surface.
Color: Dark brown with a oil just beginning to form
Aroma: Smoky, bittersweet, dark caramel
Flavor Profile: Toasty, bitter-sweet chocolate, and hints of molasses
Body: Heavy
We Recommend: Sumatra and Espresso Blend
Notes: Great for those who want bold flavor but not full char
French Roast
French Roast
French roast is among the darkest traditional roast levels. At this stage, origin nuances are minimized, and the cup becomes about the bold, smoky flavor. Oils coat the surface of the bean, compliments of the second crack.
Color: Very dark with a noticeably glossy surface
Aroma: Charred wood, dark cocoa, burnt sugar
Flavor Profile: Bold, smoky, bitter-sweet with minimal acidity
Body: Very heavy, sometimes syrupy
We Recommend: Ethiopian Sidamo Washed and Nicaraguan
Notes: A favorite in traditional French and West Coast U.S. roasting traditions.
Italian Roast
Italian Roast
The darkest widely-used roast, Italian roast borders on carbonization. This style is for those who want intense, sharp, almost burnt coffee flavor—less about complexity and more about impact.
Color: Dark brown to black, syrupy surface
Aroma: Pungent, smoky, even tarry
Flavor Profile: Bitter, intense, with notes of carbon and dark smoke
Body: Heavy
We Recommend: Ethiopian Yirgacheffe and Espresso Blend
Notes: Often used in blends or commercial brands aiming for punch and consistency
Conclusion: Seek Out The Roasts You Like
Whether you're a fan of the delicate floral notes of a light roast or the sharp uppercut intensity of an Italian, each roast level offers a different experience. It’s not about right or wrong—it’s about what you enjoy, and how you enjoy it. Add cream or sugar. Pour it over ice. Make coffee ice. It’s about your own preference, purpose, and context.
Experiment. Taste across the spectrum. Brew with intention, and let your favorite roast reflect not just the bean, but the experience you want for yourself and your friends when you enjoy a better cup.
I hope this helps shed light on the roasts and how we derive them. I hope you continue on your coffee journey. It’s our pleasure to roast for you.
Drink Better Coffee.
Dave