Roasting coffee beans is an intricate process, and mastering roast levels is key to unlocking different flavors. For both home roasters and professionals, understanding each roast stage helps you control flavor profiles and cater to different preferences. Here's an in-depth guide to the most common roast levels, complete with sensory cues to ensure you get the perfect roast every time.

1. Green Beans (Unroasted)

Green beans are the raw, unroasted form of coffee. They are hard, pale, and have no coffee-like aroma. Depending on the origin, the color can range from bluish-green to pale yellow. For instance, Ethiopian beans tend to be more brownish, while decaf beans are a darker hue due to the decaffeination process.

2. Drying Stage (~320°F / 160°C)

During the drying phase, beans lose moisture, turning from green to a light yellow. This stage produces a hay-like smell, but the beans are not yet drinkable. It’s the essential preparatory stage for the chemical changes that happen in later phases.

3. Cinnamon Roast (~385°F / 196°C)

Named for its light color, cinnamon roast occurs at the start of the first crack, when the beans make a popping sound. While drinkable, this roast results in a grassy, underdeveloped flavor. Typically, this roast is used for tasting purposes in professional cuppings to assess the bean's inherent qualities.

4. Light Roast / City Roast (~400°F / 205°C)

At this level, the coffee starts to resemble what we recognize as roasted coffee. You’re in the middle of the first crack, with a dry bean surface and a flavor that highlights the coffee’s origin rather than roast flavors. Light roast is popular among coffee aficionados who want to taste the subtle complexities of their beans.

5. City + Roast (~405–410°F / 207–210°C)

As the roast approaches the end of the first crack, acidity remains vibrant, and the coffee develops more body. There’s still no visible oil, but the coffee’s balance between origin flavor and body becomes more apparent.

6. Full City Roast (~410–430°F / 210–221°C)

At the cusp of second crack, the Full City roast brings out more caramelization, adding sweetness and reducing acidity. This roast strikes a balance between the bean’s natural characteristics and the influence of the roasting process. It’s one of the most versatile roast levels, often recommended for those who like a balanced cup with moderate acidity and body.

7. Vienna Roast (~430–440°F / 221–227°C)

The second crack is in full swing, and the beans start showing an oily sheen. The roast flavor starts to dominate, but some of the bean’s origin characteristics remain, particularly for denser beans like those from Indonesia. Vienna roast is ideal for those who enjoy a stronger, richer cup but still want a hint of origin.

8. French Roast (~440–455°F / 227–235°C)

French roast produces a bold, dark flavor with a shiny surface as oils rise to the surface. The coffee is smoky with almost no acidity, and the flavor of the roast completely overtakes the bean's origin. This roast is popular in espresso blends, especially for those who favor a more robust, roasted profile.

9. Italian/Spanish Roast (Over ~455°F / 235°C)

Beyond French roast, Italian roast pushes the beans into near-burnt territory. The beans are nearly black, extremely oily, and smoky. This roast level results in a charred, bitter flavor, often used for brewing intensely dark espresso but not recommended for high-quality, single-origin beans.

How to Master Your Roast: Sensory Tips

Sight: Monitor the color of the beans. Lighter roasts will appear tan to light brown, while darker roasts will develop a rich, oily surface.
Smell: The aroma transitions from grassy (in early stages) to sweet and caramel-like, eventually reaching a smoky, charred scent at dark roasts.
Sound: Listen for the first crack (a light popping sound) to signal light to medium roast levels, and the second crack for darker roasts.

Choosing Your Ideal Roast

Light Roasts (City/City+): Best for preserving the bean’s origin flavors and highlighting acidity.
Medium Roasts (Full City): Offers a balance between acidity, body, and sweetness, making it a versatile choice.
Dark Roasts (Vienna/French): Ideal for those who prefer rich, bold flavors with diminished acidity.

Experimenting with different roast levels can help you discover the perfect profile for your palate. Remember, lighter roasts let you taste the bean, while darker roasts let you taste the roast.

Understanding Coffee Roasting Levels