Coffee Roast Levels Explained: Names, Numbers and Flavour
A practical guide to coffee roast levels, from light to dark, with names, numbers, flavour profiles, and how to choose the right roast for your taste and occasion.
Contents
- What are coffee roast levels?
- Common coffee roast level names and numbers
- City roast vs Full City roast
- Coffee roast levels by weight loss
- Coffee roast levels and caffeine: by weight vs by volume
- The role of first crack and second crack
- Coffee roast levels taste: flavour profiles
- How to choose the right roast for your occasion
- Coffee roast levels chart for quick reference
Coffee roast levels describe how long and how hot coffee beans have been roasted, which directly affects their colour, flavour, body, and caffeine content. Roast levels range from light to dark, typically categorised by names (like Cinnamon, City, Full City, French) or numbers (like Agtron 95 for light to Agtron 25 for dark). Lighter roasts are more acidic, brighter, and retain more origin characteristics; darker roasts are less acidic, fuller-bodied, and showcase more roast character. The roast level also influences how much caffeine you actually get in your cup, depending on whether you measure by weight or volume.
What are coffee roast levels?
Coffee roast levels are a way to classify the degree to which green coffee beans have been roasted. The roasting process transforms raw, green coffee beans into the aromatic, brown beans we know and love. The level of roast is the most important factor in determining the flavour of your coffee. It is determined primarily by the temperature and duration of the roasting process, and it manifests in the bean's colour, surface texture, and sometimes the appearance of oils. Roast levels are often also described by numbers on a colour scale, such as the Agtron scale, which ranges from very light (higher numbers like 95) to very dark (lower numbers like 25).
Common coffee roast level names and numbers
There are many names for coffee roast levels, but they generally fall into four main categories: light, medium, medium-dark, and dark. Here are the most common names and their approximate Agtron numbers:
| Roast Level | Common Names | Agtron Number (approx.) | Description |
|---|---|---|---|
| Light | Light City, Half City, Cinnamon, New England | 95-75 | Light brown, dry surface, no oil, high acidity, toasted grain notes. |
| Medium | City, City+, American, Breakfast | 75-65 | Medium brown, dry surface, balanced acidity and body, more caramel sweetness. |
| Medium-Dark | Full City, Viennese, Light French, Espresso | 65-55 | Darker brown, slight sheen of oil, bittersweet notes, lower acidity. |
| Dark | French, Italian, Spanish, Dark French, Heavy | 55-25 | Very dark brown to black, oily surface, pronounced bitterness, smoky, burnt notes. |
City roast vs Full City roast
City roast is a medium roast that is stopped just after the first crack, resulting in a balanced cup with moderate acidity and body. Full City roast is a medium-dark roast that is taken just to the beginning of the second crack, producing a slightly darker bean with more body and a bittersweet edge, often with visible oil spots. City roast preserves more of the bean's origin character, while Full City begins to introduce roast-derived flavours like dark chocolate and toasted nuts.
Coffee roast levels by weight loss
During roasting, coffee beans lose moisture and volatile compounds, causing weight loss. The amount of weight loss is directly related to the roast level. Lighter roasts lose less weight—typically 10-15%—while darker roasts lose more—up to 20-25%. This weight loss is also called roasting mass loss. Roasters track weight loss as an objective measurement to ensure consistency. Because darker roasts lose more mass, a pound of dark roast beans contains more individual beans than a pound of light roast beans, which has implications for caffeine content by volume.
Coffee roast levels and caffeine: by weight vs by volume
Caffeine content is relatively stable during roasting, so the difference in caffeine by roast level depends on how you measure. By weight, all roast levels have nearly the same caffeine content because caffeine molecules are not destroyed at roasting temperatures. However, by volume, lighter roasts are denser (they lost less weight and expanded less), so a scoop of light roast contains more bean mass and therefore more caffeine than a scoop of dark roast. Conversely, if you weigh your beans, the caffeine difference is negligible. So the answer to "which roast has more caffeine?" depends on your measuring method.
The role of first crack and second crack
The roasting process is punctuated by audible cracking sounds. The first crack occurs when beans expand and release moisture and CO2, around 196°C (385°F), marking the beginning of light roasts. The second crack happens at higher temperatures, around 224°C (435°F), when the bean structure fractures further, marking the start of dark roasts. Light roasts are stopped during or just after first crack, medium roasts around first crack completion, and dark roasts after second crack.
Coffee roast levels taste: flavour profiles
The taste differences between roast levels are stark. Light roasts tend to be more acidic, with bright, fruity, floral, and sometimes tea-like flavours; they highlight the coffee's origin. Medium roasts balance acidity and body, offering caramel, chocolate, and nutty notes with a smoother finish. Dark roasts are low in acidity, full-bodied, and dominated by roast flavours like dark chocolate, smoke, and spice; they often mask origin characteristics. Your preference for certain flavours can guide your choice of roast level.
How to choose the right roast for your occasion
Choosing a roast level depends on your taste preference and the occasion. For a bright, lively cup to pair with a light breakfast, a light roast like City works well. For a daily, approachable coffee that pleases a crowd, a medium roast is versatile. For a bold after-dinner coffee or espresso base, a Full City or darker roast stands up to milk and sweet desserts. Consider your guests: if you're hosting a brunch, a medium roast is safe; for a dessert night, go darker. Pairing with food also matters: light roasts go with fruit and pastries, dark roasts with chocolate and nuts.
Coffee roast levels chart for quick reference
Here's a quick reference chart summarizing the typical characteristics of each roast level:
- Light Roast (Agtron 95-75): Light brown, dry, high acidity, fruity, floral, toasted grain.
- Medium Roast (Agtron 75-65): Medium brown, dry, balanced, caramel, nuts, chocolate.
- Medium-Dark Roast (Agtron 65-55): Darker brown, slight oil, low acidity, bittersweet, fuller body.
- Dark Roast (Agtron 55-25): Very dark, oily, minimal acidity, smoky, bitter, heavy body.
Remember, the best roast is the one that matches your taste and the moment. Experiment with different levels to find your favourite, and don't be afraid to serve a couple of options at your next get-together to cater to varied preferences.