What Do Different Coffee Roast Levels Taste Like?

Roast levels are a controlled balance of heat and time, and they decide the final color of the bean plus its acidity, sweetness, body, and complexity. Eight stages run from extremely light roast to Italian roast, each defined by its drop time and the flavor it develops.

The roasting process relies on two key reactions: the Maillard reaction and caramelization, which build the browned color and much of the sweetness. Medium-light roast, dropped near first crack, is common for single-origin coffee, while French roast pushes darker for heavier body. Dark and medium roast differ most in acidity and roast-derived flavor.

The transformation of coffee beans from green to roasted is essentially a precise control of heat and time. Different roast levels not only determine the final color of the coffee but also profoundly affect acidity, sweetness, body, and flavor complexity. This article will use the products of Front Street Coffee under Coffee Roasters Asia as examples to systematically review the drop times and flavor characteristics of eight stages from extremely light roast to Italian roast, and deeply explore the key roles of the Maillard reaction and caramelization in the roasting process. At the same time, we will also use Front Street Coffee's Halloween limited blend "AHH.?!" as a case study to analyze how French roast brings flavor enhancement to beans from specific origins, helping coffee enthusiasts build a complete cognitive framework for roast levels.

A brief discussion of coffee bean roast levels: what is the difference between dark roast and medium roast? What flavors do different roast levels present?

When people mention the term "French roast," if they are not coffee enthusiasts, they might mistakenly think it describes a style of bread baking. In fact, coffee beans also have multiple roast levels, just as steak is divided into rare, medium rare, medium, and well done. It is well known that coffee beans are brown, but as the roast depth changes, the shade of brown also varies, and the bean surface may even appear brownish-black or nearly black. This article will use the products of Front Street Coffee under Coffee Roasters Asia as a reference baseline to briefly introduce several coffee roast levels, and then use Front Street Coffee's Halloween limited blend "AHH.?!" for a more in-depth discussion, explaining how French roast helps enhance the flavor performance of this blend.

Light / Medium-Light Roast / Cinnamon Roast

From the appearance of coffee beans, the roasting process is the journey of green raw beans turning into brown roasted beans. In contemporary coffee culture, medium-light roast is often used for single-origin coffee. The third wave of coffee tends to pursue the authentic flavor of coffee beans, and this roast stage happens to preserve and display the original flavor of coffee to the greatest extent. Friends who have followed Front Street Coffee's content should be familiar with the term "first crack." Medium-light roast usually drops between the beginning and the dense stage of first crack. Because the bean surface shows a cinnamon color at this stage, it is also called cinnamon roast. Front Street Coffee's single-origin beans such as Dominican Barahona Grade A and Ethiopia Yirgacheffe light roast both belong to this roast level.

Medium Roast

This stage drops between the dense stage of first crack and its end. The coffee beans show chestnut brown, with a slight reddish tone within the brown. For Front Street Coffee, the blend Premium Blue is a typical representative. This stage can retain most of the original flavor of the coffee beans, possessing a certain acidity while also carrying a fresh sweetness, with the two reaching balance. Used to make milk coffee, Americano, and even drip coffee, it can bring a very high level of taste enjoyment.

Medium-Dark Roast / City Roast

The most significant difference between medium-dark roast and the previous two is the obvious roast flavor and the taste brought by caramelization of the coffee beans. Beans at this stage are bright brown, rich in body, with noticeably reduced acidity, and sweetness and roast flavor balance each other, forming a very solid flavor structure. This stage lies between the end of first crack and before second crack (or even the very beginning of second crack). Second crack? Yes, in addition to first crack, coffee roasting also has a second crack stage. Taking Front Street Coffee as an example, Costa Rica Tarrazu Dota medium-dark roast and the blend Classic Black are roasted to this level.

Dark Roast, Slightly Dark, Full City Roast

Friends who prefer dark-roasted coffee may only begin to feel satisfied from this stage. At this point the coffee beans have entered the second crack stage, and before the dense stage of second crack it can be called slightly dark roast. The roasted beans are dark brown, with a little oil on the surface. The roast flavor is prominent, basically eliminating the coffee's early acidity, replaced by a full flavor interwoven with bitterness and sweetness, accompanied by a smoky roast aroma. Front Street Coffee's blend Roster's Blend and single-origin coffees Indonesia Queen Ketiara and Colombia Supremo are all good examples.

Extremely Dark Roast / French Roast

Finally it is time to introduce the protagonist of this article. The drop time for French roast is from the dense stage of second crack to the end of second crack. The coffee beans are usually dark brown with black, and the body can be as thick as cream or even honey. If you drink only black coffee, you will not feel any acidity at all; instead, you are greeted by a mouthful of rich sweetness, and the sufficient roast level allows the caramelization of the coffee beans to be fully displayed.

Here it may be necessary to add some explanation about the "Maillard reaction" and caramelization. In previous articles it was mentioned that molecules in coffee beans interact with heat during roasting, releasing different flavor compounds and undergoing browning, which is the so-called "Maillard reaction." The "Maillard reaction" appears not only in coffee roasting, but also in cooking processes such as baking bread, pan-searing steak, and sautéing onions. Therefore, the changes in aroma and color of cooked food or roasted coffee beans are due to the "Maillard reaction." As for the caramelization reaction, simply put, it is the result of the sugars in coffee beans undergoing dehydration during roasting. Coffee beans are rich in sucrose. Once the sugars are exposed to heat, moisture decomposes, the color changes, and many complex and varied molecules are released, thus producing different flavors.

In this way, the color and flavor construction of coffee depends on the performance of the "Maillard reaction" and caramelization reaction. Coffee beans can produce as many as eight hundred organic compounds through the "Maillard reaction" and caramelization reaction in different temperature ranges. Therefore, the longer the roasting time, the more both reactions continue, and the more roast flavors increase, such as smoky, malty, and burnt notes. These flavors are very often found in French roast coffee.

This time, Front Street Coffee's Halloween promotion limited blend "AHH.?!" treats coffee from two origins, Brazil Santos and Indonesia Sumatra, with French roast, largely because even after dark roasting, these two beans can still retain some characteristics of their original beans, and even with the help of roasting, the flavors of the two beans can be brought to the extreme while also achieving balance with the roast flavor. Some coffee beans are not suitable for dark roasting. Simply put, they cannot withstand long roasting, and after dark roasting many of the coffee's original flavors are removed, leaving only a very heavy roast flavor.

Do not think that the heavier the roast flavor, the higher the body of the coffee. In fact, the two are not directly proportional. A rich and thick body can be achieved largely because the Maillard reaction during roasting is done well, allowing compounds in the coffee, such as sugars and lipids, to fully develop. Coffee with high sweetness will also have a more prominent body; on the contrary, the heavier the roast flavor, the more bitterness increases. If the overall flavor is not balanced enough, drinking it will only give a mouthful of roast flavor, and the mouthfeel will not necessarily improve.

Of course, to use French roast well, it is not simply a matter of extending the roasting time; other factors must also be considered one by one, such as controlling the heat during roasting. Just like Front Street Coffee's Halloween promotion limited blend "AHH.?!" this time, our roaster raised the drum temperature when the green beans entered the roaster, allowing the sugars in the coffee beans to be retained in the early stage, so that the development of the "Maillard reaction" and caramelization reaction in the later stage would be richer. Extending the roasting time can also make the dehydration part better, completely removing the bitterness caused by insufficient dehydration, and the sweetness of the beans becomes clearer and more prominent.

The commonly known coffee roast levels are the American terms light roast, medium roast, and dark (heavy) roast, which can be further divided into 8 stages. Different regions also have different views on the differences in roast levels. The following briefly introduces roast levels and flavors:

(1) Light Roast: extremely light roast, also called "light roast"

Drop time: around the beginning of first crack

Flavor: The bean surface is pale cinnamon color, with a strong grassy taste and insufficient mouthfeel and aroma. It is generally used for experiments and rarely for tasting.

(2) Cinnamon Roast: light roast, also called "cinnamon roast"

Drop time: from the beginning of first crack to its peak

Flavor: The bean surface is cinnamon color. At this point the grassy taste has been removed, the acidity is strong, and there is a slight aroma. It is often used to brew Americano.

(3) Medium Roast: medium roast, also called "medium-light roast"

Drop time: between the密集 of first crack and its end

Flavor: The bean surface is chestnut color, with a light mouthfeel, somewhat acidic with bitterness, and moderate aroma. It retains the original flavor of the coffee beans and is often used for Americano or blended coffee.

(4) High Roast: medium-light dark roast, also called "high roast"

Drop time: the end of first crack

Flavor: The bean surface is light reddish-brown, with a refreshing and rich mouthfeel, balanced acidity and bitterness that is not harsh, and a slight sweetness. Both aroma and flavor are good. Blue Mountain and Kilimanjaro coffee are both suitable for this roast level, and it is favored by people in Japan and Northern Europe.

(5) City Roast: medium-dark roast, also called "city roast"

Drop time: after first crack, that is, between first and second crack

Flavor: The bean surface is light brown, with a bright and lively mouthfeel, balanced acidity and bitterness with the acidity on the lighter side, and it releases the high-quality flavors in the coffee. It is the standard roast level and also the roast level most loved by the public. Brazilian and Colombian coffee are both suitable for this roast level, and it is often used for French coffee.

(6) Full City Roast: slightly dark roast, that is, dark roast, also called "dark city roast"

Drop time: second crack

Flavor: The bean surface is brown, with a steady and full mouthfeel, bitterness stronger than acidity, a sweet aftertaste, and a full aroma. It is a Central and South American roasting method, mostly used for iced coffee and black coffee.

(7) French Roast: extremely dark roast, that is, dark roast, also called "French roast"

Drop time: from the peak of second crack to the end of second crack

Flavor: The bean surface is dark brown with black, with a strong and intense mouthfeel, relatively strong bitterness, acidity so light it is almost imperceptible, and rich chocolate and smoky aromas. It is most prevalent in Europe, especially France, and is mostly used for café au lait and Viennese coffee.

(8) Italian Roast: extremely dark roast, that is, very dark roast, also called "Italian roast"

Drop time: from the end of second crack to the bean surface turning black and oily

Flavor: The bean surface is black with an oily sheen. Before the coffee bean fiber carbonizes, the mouthfeel is strong and complex, the bitterness is powerful, and it carries a rich roast and burnt aroma. It is mainly popular in Latin countries and Italy, and is mostly used for espresso.

The above content is compiled by CoffeeHunters, a coffee news website.