BASIC ROASTING

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Different people have different preference roasting level. The table below indicates common roasting levels:

  Roast Level Notes Surface Flavor
         
Light Cinnamon roast, half city, New England After several minutes the beans "pop" or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here. Dry Lighter-bodied, higher acidity, no obvious roast flavour
         
Medium Full city, American, regular, breakfast, brown After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer. Dry Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity
         
Full Roast High, Viennese, Italian Espresso, Continental After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack. Roasters from the U.S. Northwest generally remove the beans at this point. Slightly shiny Somewhat spicy; complexity is traded for heavier body/mouth-feel. Aromas and flavours of roast become clearly evident.
         
Double Roast French After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonize. Very oily Smokey-sweet; light bodied, but quite intense. None of the inherent flavors of the bean are recognisable.
         

Grades of coffee roasting; from left: unroasted (or "green"), light, cinnamon, medium, high, city, full city, Italian, and French