See how different roast levels affect the aroma, character and flavor of your coffee.

Roast Levels

Roast Levels

A given coffee will have a very different taste depending on how dark the coffee is roasted. Below is a table that lists out the various trade-offs for each roast level from the lightest to the darkest.


Name

Acidity

Body

Aroma

Varietal

Character

Sweetness

Comment

New England

Peak

Med

High

Peak

Low

Traditional

East Coast Roast

City

High

High

High

High

Medium

Traditional

Midwest Roast

Full City

High

High

Peak

High

Medium

Traditional

West Coast Roast

Vienna

Medium

Peak

Peak

Medium

High

Traditional

Central European

Northern Italian

Low

Peak

High

Low

Peak

Espresso Roast

Southern Italian

Low

High

Medium

Low

High

Dark Espresso Roast

French

Very Low

Medium

Medium

Very Low

Medium

Sweetens hard bean coffee and burns away flaws

Spanish

Very Low

Low

Low

Very Low

Low

Burned notes dominate

With most coffee, the best drip is made with a City to Vienna roast. The best espresso (where you do not want the acidity) is made with a Northern or Southern Italian roast.

Different coffee cultures traditionally roasted their coffees to different levels. Americans traditionally bought the best coffee and roasted it very light. The Northern and Central Europeans bought lesser coffees and roasted them darker. The French, Spanish and Latin Americans used the worst coffee and roasted it very dark. This has changed completely since WWII with the Europeans and Japanese buying most of the premium coffees and the large American roasters using Robustas and the low quality Arabica beans.

Coffee Fresh, Inc. buys only the finest quality coffee and roasts it to your order. 

 

 

Coffee Fresh, Inc., 2321 Davis St., Unit C, North Chicago, IL 60044

(847)578-0772

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