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