Coffee Roasts can make or break the flavor of coffee beans. Roasting actually blends the sugars, fats and starches held within the coffee bean. This results in distinctive oils for each coffee bean. This oil concentrates the beans flavors and aromas, the oils that we all seek in our brews.

Let’s run through the different roast types and the names used to describe them within the coffee world.

Light Roasts (Half City, Cinnamon)
Light body with slightly sour taste and dry bean surface.

Medium Roasts (Full City, American, Breakfast)
Sweeter than Light Roast, complex full body and aromas, with snappy acid. Dry surface.

Dark Roasts (Espresso, French, Viennese, European, Continental)
Spicy with a complex sweet rich chocolaty body. Slightly oily surface.

Very Dark Roasts (Italian, Dark French, Spanish)
Smoky flavors from the roast feature as much as the inherent bean flavors. Very oily bean surface.

So there you have it, coffee roasting from Light Cinnamon to the darkest Spanish.

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