Coffee Roast Guide
Light Roasts
Blonde Roast
- Flavor: Mild, with hints of fruit and floral notes
- Acidity: High
- Body: Light
- Caffeine Level: Higher than darker roasts
Cinnamon Roast
- Flavor: Lightly toasted, with mild sweetness
- Acidity: High
- Body: Light and crisp
- Roast Time: Shorter than medium or dark roasts
New England Roast
- Flavor: Bright, with fruity undertones
- Acidity: Pronounced
- Body: Light
- Common in: Northeastern U.S.
Medium Roasts
American Roast
- Flavor: Balanced, mild sweetness
- Acidity: Moderate
- Body: Medium
- Popular in: U.S. and Canada
City Roast
- Flavor: Complex, with slight caramel notes
- Acidity: Medium
- Body: Balanced
- Versatile for: Espresso and drip coffee
Breakfast Roast
- Flavor: Smooth, balanced
- Acidity: Mild
- Body: Medium-light
- Often served as: Morning coffee
Medium-Dark Roasts
Full City Roast
- Flavor: Rich, slightly smoky
- Acidity: Low to moderate
- Body: Full
- Popular for: Espresso
Vienna Roast
- Flavor: Dark chocolate, with slight bitterness
- Acidity: Low
- Body: Full
- Appearance: Slight oil on beans
Dark Roasts
French Roast
- Flavor: Bold, smoky
- Acidity: Low
- Body: Full-bodied
- Appearance: Oily surface
Espresso Roast
- Flavor: Intense, with a hint of bitterness
- Acidity: Very low
- Body: Thick and rich
- Best for: Espresso brewing
Italian Roast
- Flavor: Deeply roasted, slightly charred
- Acidity: Minimal
- Body: Heavy and bold
- Appearance: Very dark, oily beans