roast guide

List of Familiar Roast Stages
by coffeecuppers.com

We offer this list to provide some clarity. This is not exhaustive; there are other degrees of roast and other ways to define these levels, but this, a practical glossary, is combined from many sources and reflects common usage:

• Cinnamon Roast:
  • Light brown to cinnamon color
  • Beans are dry (no oil droplets present)
  • Agtron 53.1 - 58.0
  • Internal Bean Temperature - less than 400° F
  • Roast stopped before first crack is started
  • Low body and light acidity
• American Roast:
  • Medium light brown color
  • The beans are still dry
  • Agtron 48.1 - 53.0
  • Internal bean temperature - 400-415°
  • This is the stage where “first crack” begins
  • Profile - The acidity brightens and body increases slightly
• City Roast:
  • Medium brown
  • The beans are mostly still dry
  • Agtron 43.1 - 48.0
  • The acidity continues to increase and the body becomes more potent
  • Internal bean temperature - 415-435°
  • First crack stage is finished
  • Profile - 50% of the sugar is caramelized, acidity is developed and the varietal character of a bean can clearly tasted.
• City +:
  • A more developed stage of City Roast, well beyond first crack.
    This roast level definition is from a well-known supplier of green coffee.
• Full City:
  • Rich brown color
  • Beans may show tiny droplets of oil
  • Agtron 38.1 - 43.0
  • Good Balance between sweetness, body and acidity
  • Internal bean temperature - 435-445°
  • Just into the first snaps of second crack
  • Varietal character is present with decreased acidity and slightly bittersweet "roast taste"
• Full City +:
  • More developed version of Full City well into second crack. This definition is also from a well-known supplier of green coffee.
• Vienna Roast:
  • Moderate dark brown color
  • Beans have oil on them
  • Agtron 33.1 - 38.0
  • Internal bean temperature - 445-455°
  • Second crack at or near completion
  • Acidity muted. Cup quality is bittersweet with heavier body
• French Roast (some call this Italian and some also call the next stage, Italian):
  • Dark brown color
  • Beans covered with oil
  • Agtron 28.1 - 33.0
  • Acids are radically decreased
  • Internal bean temperature - 455-465°
  • Subtle nuances are mostly gone. Body dominates with burnt undertones
• Spanish Roast (some call this Italian and some recognize Italian as another stage just before this one)
  • Beans are nearly black and oil-covered
  • Flavor compounds are degraded and charcoal tones are present
  • Agtron 8.0 - 28.0
  • Internal bean temperature - 465-480°
  • Burnt bitter tones dominate