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This article was last updated on August 30, 2025
Ordering coffee used to be simple: ‘black or with cream?’ Now you walk into a coffee shop and get bombarded with terms like ‘City+,’ ‘Full City,’ ‘Vienna,’ and ‘French’ – and that’s just the roast levels. If you’re one of those people who nods knowingly when a barista asks if you prefer their ‘medium-dark city roast’ while internally panicking about what you’ve just agreed to drink, then welcome.
Here’s the thing about coffee roast terminology: it’s both more important and more confusing than it needs to be. The same bean can taste like bright, fruity tea when lightly roasted or like smoky, bitter charcoal when taken too dark. Understanding roast levels is basically having a roadmap to finding coffee that actually tastes good to you.
Let me translate coffee roast speak into normal human language, because frankly, some of us just want to know what we’re drinking without needing a degree in coffee science.
Before we dive into the terminology, here’s what’s actually happening when coffee beans get roasted. Green coffee beans start out tasting like… well, nothing you’d want to drink. Roasting transforms these green seeds through a series of chemical reactions that create the flavors, aromas, and colors we associate with coffee.
The longer and hotter you roast, the more the “roast flavor” dominates the original “bean flavor.” Light roasts let you taste where the coffee came from – the soil, climate, and processing method. Dark roasts taste more like the roasting process itself – smoky, bitter, and intense.
Neither approach is “better,” but understanding the difference helps you stop ordering coffee that tastes nothing like what you actually want to drink.
Here’s where coffee terminology gets frustrating: the same roast names mean different things depending on where you are. A “French Roast” on the West Coast might be darker than an “Italian Roast” on the East Coast. One roaster’s “espresso roast” could be lighter than another’s “medium roast.”
This inconsistency isn’t just annoying – it’s expensive when you’re trying to find coffee you’ll actually enjoy. Your best bet is understanding the general categories and asking questions rather than assuming labels mean the same thing everywhere.
Light roasts are where coffee gets interesting – and where a lot of people decide they “don’t like coffee.” These roasts preserve the original characteristics of the bean, which can be delightfully complex or startlingly unfamiliar.
Color: Pale brown, dry surface, no oil
Temperature: 356-401°F (180-205°C)
First crack: Just reached
What it tastes like: Bright, acidic, sometimes almost tea-like. You’ll taste the bean’s origin – floral notes from Ethiopian beans, nutty flavors from Brazilian ones. The coffee will be light-bodied and can taste “grassy” or “bready” if under-developed.
Best for: Coffee geeks who want to taste terroir, pour-over enthusiasts, people who like their coffee to taste like the place it came from rather than the roasting process.
Avoid if: You prefer coffee that tastes like “coffee” in the traditional sense, you add milk (light roasts can get overwhelmed), you want something predictable.
Why it’s misunderstood: Light roast gets dismissed as “weak” by people who confuse intensity with quality. It’s actually more complex than dark roast – you’re just tasting subtlety instead of smoke. The problem is most people try terrible light roast (under-developed, sour) and assume all light roast tastes that way.
Color: Light brown, still dry surface
Temperature: 401-428°F (205-220°C)
First crack: Complete
What it tastes like: More balanced than light roast, with developed coffee flavors but still bright acidity. The origin characteristics are clear, but the coffee tastes more familiar to traditional coffee drinkers.
Best for: Morning coffee, filter brewing methods, people transitioning from dark roasts to lighter ones.
Why it’s underrated: This roast level offers the best of both worlds – complex flavor without the shock of ultra-light roasts.
Medium roasts are coffee’s comfort zone – familiar flavors, balanced characteristics, and wide appeal. This is where most commercial coffee lives, and for good reason.
Color: Medium brown, dry to slightly oily surface
Temperature: 428-437°F (220-225°C)
Between first and second crack
What it tastes like: Rich, full-bodied, with a balance of origin flavors and roast character. Slightly sweet with moderate acidity – this is what most people think coffee should taste like.
Best for: Drip coffee, everyday drinking, people who want coffee to taste like “coffee” without being overwhelming.
Why it’s everyone’s first love: Medium roast is coffee’s golden retriever – friendly, reliable, and never offensive. It’s what most people imagine when they think “good coffee” because it delivers familiar flavors without challenging your palate. It’s also forgiving – hard to screw up and works with almost any brewing method.
Color: Dark brown, patches of oil starting to appear
Temperature: 437-446°F (225-230°C)
Second crack beginning
What it tastes like: Fuller body, lower acidity, with roast flavors starting to dominate origin characteristics. Rich and satisfying with slight caramelized notes.
Best for: Espresso, French press, people who want bold flavor without going full dark-roast.
The espresso sweet spot: Many coffee professionals consider this the ideal roast for espresso – dark enough for body, light enough for complexity.
Dark roasts are polarizing – people either love the intense, smoky flavors or find them burnt and bitter. At this level, the roasting process creates most of the flavor, which means a dark-roasted Ethiopian coffee will taste more similar to a dark-roasted Colombian than to a light-roasted Ethiopian.
Color: Dark brown to nearly black, oily surface
Temperature: 446-464°F (230-240°C)
Second crack in progress
What it tastes like: Bold, intense, with roast flavors dominating. Lower acidity, fuller body, with smoky and sometimes slightly bitter notes.
Best for: People who like their coffee strong and intense, mixing with milk, cold brew.
Common misconception: Dark roast doesn’t have more caffeine than light roast – it actually has slightly less due to the longer roasting time.
Why it’s comfort food: Dark roast is coffee’s equivalent of a leather jacket – bold, uncomplicated, and makes you feel like you can handle anything. It’s what diner coffee aspires to be, and it pairs perfectly with early mornings and late nights when you need coffee to taste like liquid determination.
Color: Very dark brown, very oily surface
Temperature: 464°F+ (240°C+)
Deep into second crack
What it tastes like: Smoky, intense, sometimes burnt. The original bean characteristics are almost completely overwhelmed by roast flavors.
Best for: People who want coffee to taste like coffee, not fruit or flowers. Traditional café au lait, New Orleans-style coffee.
Love it or hate it: French roast is divisive – fans find it rich and satisfying, while critics think it tastes burnt.
Why it gets a bad rap: French roast became the poster child for “over-roasted” coffee when big chains used it to mask cheap, low-quality beans. But when done well with good beans, it’s intensely satisfying – like the difference between a perfectly charred steak and one that’s just burnt. The problem is most people have only had the burnt version.
Color: Nearly black, extremely oily
Temperature: Beyond second crack
End of second crack and beyond
What it tastes like: Intense, smoky, potentially bitter. At this level, you’re basically drinking roast flavor with coffee as the delivery method.
Best for: Espresso (in Southern Italy), people who want maximum intensity, mixing into coffee drinks with lots of milk.
Handle with care: This roast level requires skill to avoid burnt, acrid flavors.
Why it’s actually challenging: Italian roast looks simple – just roast until it’s almost black – but it’s one of the hardest roasts to execute well. The margin for error is tiny, and the difference between “intensely satisfying” and “bitter disaster” is often just a few seconds. Most roasters who can nail Italian roast can roast anything, because they’ve mastered heat control and timing at the extreme end.
Different coffee cultures developed their own roasting preferences, which is why we have geographic names for roast levels.
American Style: Traditionally lighter roasts that let you taste the bean’s origin. “American Roast” usually means medium-light.
European Style: Generally darker roasts that emphasize roast character over origin. Vienna, French, and Italian roasts all fall into this category.
West Coast vs. East Coast: The West Coast coffee scene tends toward lighter roasts and more precise terminology, while East Coast traditions often favor darker roasts.
Here’s a practical guide to finding roast levels you’ll actually enjoy:
Start with medium roast if you’re new to specialty coffee. It’s familiar but not boring.
Go lighter if: You want to taste where your coffee comes from, you enjoy wine or tea, you like bright, complex flavors.
Go darker if: You want coffee to taste like “coffee,” you add milk or cream, you prefer bold, intense flavors over subtle ones.
For espresso: Medium-dark (Full City) is the sweet spot for most people, though personal preference varies widely.
For cold brew: Medium to medium-dark roasts work best – light roasts can be too acidic, while very dark roasts can be overwhelmingly bitter when concentrated.
Understanding what’s happening during roasting helps decode the terminology:
First Crack (356-401°F/180-205°C): Water vapor breaks through the bean structure, creating an audible “crack.” Light roasts stop around here.
Between Cracks (401-437°F/205-225°C): The development phase where sugars caramelize and flavors balance. Medium roasts happen here.
Second Crack (437°F+/225°C+): Cell structure breaks down further, oils migrate to surface. Dark roasts continue past this point.
Beyond Second Crack: Roast flavors dominate, risk of burnt/bitter flavors increases.
Fast roasting: Rushing through temperature changes can create uneven flavor development. The outside might taste roasted while the inside remains underdeveloped.
Uneven roasting: Some beans darker than others in the same batch, leading to inconsistent flavor.
Over-roasting: Taking beans too dark for their variety, creating bitter, burnt flavors.
Under-development: Not roasting long enough at optimal temperature, leaving flavors underdeveloped despite proper color.
Here’s something most people don’t realize: roast level affects how quickly coffee goes stale.
Light roasts: Peak flavor 3-14 days after roasting, maintain quality for 2-4 weeks.
Dark roasts: Peak flavor 1-7 days after roasting, can taste good for 1-3 weeks.
Very dark roasts: Best within a few days of roasting, oils can go rancid quickly.
Always check roast dates, not just expiration dates. Coffee roasted more than a month ago is probably past its prime regardless of roast level.
Different roast levels need different grind approaches:
Light roasts: Slightly finer grind to extract more flavor, longer brewing time.
Dark roasts: Slightly coarser grind to avoid over-extraction, shorter brewing time.
Very oily beans (French/Italian roast): Can clog burr grinders – clean equipment more frequently.
When you’re shopping for coffee, here’s how to interpret roast information:
“Medium Roast” with no other details: Probably safe bet for most people.
Specific temperature ranges: Sign of a serious roaster who understands their craft.
“Espresso Roast” without specifics: Could be anything from medium-dark to burnt – ask questions.
“Dark Roast” from a specialty roaster: Probably skilled dark roasting with good flavor balance.
“Dark Roast” from commercial brands: Might be covering up lower-quality beans.
Coffee roast terminology is confusing because it evolved organically across different regions and cultures. The same terms can mean different things, but understanding the general categories helps you find coffee you’ll actually enjoy.
Don’t get hung up on the “right” roast level – it’s entirely about personal preference. Some people genuinely prefer the bright complexity of light roasts, while others want the bold intensity of dark roasts.
The key is understanding what you’re getting and being able to communicate your preferences to baristas and coffee shop staff. Ask questions, try different things, and pay attention to what you actually like rather than what you think you should like.
Most importantly: A well-executed roast at any level will taste better than a poorly executed roast, regardless of how fancy the terminology sounds.
So next time someone asks about your roast preference, you’ll know exactly what you want – and more importantly, you’ll know how to explain it so you actually get coffee you’ll enjoy drinking.
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Rosa REgala says
Irene, I need to reach you for a coffee requirement i have. I’d like to know how to be able to get supply of this coffee bsilen. Thanks.
irene p bencito says
The highlands of Cavite produces the most of the Liberica and excelsa varieties with robusta in some of the areas. The town General Emilio Aguinaldo (formerly “Bailen” where we derived our brand name) and the other towns of Alfonso, Indang, Maragondon, Mendez can boast of high production of coffee in terms of hectarage. It is a fact that during the Coffee Summit held in Asian Institute of Management, with Dr. Mojica, one of the best Cavite’s provincial Agriculturist, he discusses how these towns can sustain production in abundance. Bailen Agri-Business Group Inc, a corporation formed to support the campaign for the “fair trade” practice has started to successfully introduce “Kapeng Bailen” among the restaurants and catering business. We could sell directly to consumers and helping boost such establishments to be competitive in selling brewed coffee in cups “Kapeng Bailen” firstly that diners could also enjoy a quality tasting coffee. For another thing, our coffee is locally produced. We are encouraging businesses to push products which are Filipino. In these trying situations, it should always be the time to support the advocacy to likewise help the Philippine economy. You too can try our special blend and compare the differance. Liberica and excelsa by the way are the coffee the variities that has pharmacopical properties that helps in the prevention of high risk in diabetes, parkinson’s disease and even liver cancer. The International Coffee Organization Certifying Agency are promoting these coffee benefits likewise in aid promotion of the coffee production since local production is too short of the demands per annual consumption.
irene p bencito says
we are coffee growers in the philippines. Liberica variety is very rare now but in our case an average of 1 ton per hectare in our area could produce that much coffee. We would like to know more of that kind of variety since it has always been the favorite among the tourists. we also came up with our local brand name called ” Cafe de Bailen”. Just starting to promote it but and it is well accepted and appreciated by a lot of coffee connoseurs.