Coffee roast levels describe how far a coffee has been roasted, from pale, bright light roasts to oily, almost black dark roasts. Roasting is where green coffee turns into the brown, aromatic beans we brew, and the level a roaster chooses changes almost everything about the cup: sweetness, acidity, body, bitterness and which origin flavors survive.
This guide is a complete reference to coffee roast levels. It explains what happens inside the bean as it roasts, walks through every common level from Cinnamon to Italian, shows how roasters measure them, and explains how to match a roast level to an origin and a brewing method. If you just want the quick head-to-head, see our comparison of light roast vs dark roast.
Coffee roast levels at a glance
| Main groups | Light, medium, medium-dark and dark |
| First crack | Around 196°C, when light roasts become drinkable |
| Second crack | Around 224°C, the start of dark roasts |
| How it’s measured | Bean temperature, color (Agtron), weight loss and development time |
| Weight loss | Roughly 12% for light roasts up to 20% or more for dark |
| Caffeine | Changes very little between roast levels |
| No “best” level | The right roast depends on the coffee and how it’s brewed |
What happens when coffee is roasted
Green coffee is dense, grassy-smelling and almost flavorless when brewed. Roasting turns it into coffee through a series of stages. For a broader background, Wikipedia’s article on coffee roasting is a good reference.
- Drying. The beans lose most of their remaining moisture and turn from green to pale yellow. They smell like hay or toasted bread.
- Browning. Sugars and amino acids react (the Maillard reaction) and sugars begin to caramelize. The beans turn tan, then light brown, and hundreds of aroma compounds form.
- First crack. At around 196°C, moisture and gas inside the bean build up and burst out with a popping sound, like popcorn. From here, the coffee is drinkable as a light roast.
- Development. After first crack, the roaster decides how long to keep going. Sweetness builds, acidity softens and body increases.
- Second crack. At around 224°C, the bean’s structure starts to break down with a quieter, sharper crackle. Oils move to the surface and roast flavors start to take over.
- Dark roasting. Past second crack, the beans darken toward black. Origin flavors fade and smoky, bitter notes dominate.
Every common coffee roast level
Roasters use many names for roast levels, and they don’t always mean the same thing from one roaster to another. The table below shows the traditional names with approximate end-of-roast bean temperatures.
| Roast level | Group | Approx. bean temperature | Appearance | Typical flavor |
|---|---|---|---|---|
| Cinnamon | Light | About 196°C | Light tan, dry, at first crack | Very bright, grainy, sometimes grassy |
| New England | Light | About 205°C | Light brown, dry | Bright acidity, light body |
| American | Medium | About 210°C | Medium-light brown | Balanced, still bright |
| City | Medium | About 219°C | Medium brown, dry | Sweet, balanced, clear origin character |
| Full City | Medium-dark | About 225°C | Rich brown, touch of oil, at start of second crack | Caramel, chocolate, fuller body |
| Vienna | Dark | About 230°C | Dark brown, some oil | Bittersweet, heavy body, lower acidity |
| French | Dark | About 240°C | Very dark, oily | Smoky, bitter, little origin flavor |
| Italian | Dark | About 245°C | Almost black, very oily | Burnt, charred, thin body |
Some cultures also use very light roasts below first crack, often sold as “white coffee.” We cover that in our post on white coffee.
Light roasts
Credit: giesencoffeeroasters.eu
Light roasts end at or shortly after first crack. The beans are light brown and dry, with no oil on the surface. They keep the most origin character: bright acidity, floral and fruity notes, and a lighter, tea-like body. They’re popular for filter and pour-over, especially with washed coffees from high altitudes. Roast too light, though, and the coffee tastes sour, grassy or grainy.
Medium roasts
Photo by Artem Zhukov on Unsplash
Medium roasts finish well after first crack but before second crack. They’re medium brown, still mostly dry, and balance acidity with sweetness and body. Many origins taste their best here, and it’s the most versatile level for both filter and espresso.
Medium-dark roasts
Medium-dark roasts end around the start of second crack. A few spots of oil may appear on the beans. Caramel and chocolate notes come forward, the body gets heavier and acidity drops. This is a classic range for espresso and for full-bodied coffees such as Sumatran Arabica.
Dark roasts
Photo by Nathan Dumlao on Unsplash
Dark roasts go well into or past second crack. The beans are dark and shiny with oil. Roast flavors take over: smoky, bittersweet, sometimes burnt. Acidity is very low and origin character is mostly gone. Dark roasts work well in milk drinks and with sugar, and are the traditional style in many places.
How roasters measure roast level
Because roast names aren’t standardized, professional roasters rely on numbers:
- Bean temperature: the temperature at the end of the roast, measured by a probe in the roaster.
- Color: measured with a roast color meter. The Agtron scale is the most widely known; higher numbers mean lighter roasts.
- Weight loss: beans lose water and other compounds as they roast, from roughly 12% for light roasts to 20% or more for dark roasts.
- Development time: the time between first crack and the end of the roast, which affects sweetness and balance.
- Taste: in the end, every roast is checked on the cupping table. Our guide to coffee cupping explains how.
What roast level changes, and what it doesn’t
| Lighter roast | Darker roast |
|---|---|
| Higher, brighter acidity | Lower acidity |
| Lighter body | Heavier body, up to a point |
| Fruity, floral, origin flavors | Chocolate, caramel, then smoky and roasty flavors |
| Denser, harder beans | Lighter, more brittle beans |
| More chlorogenic acids | Fewer chlorogenic acids |
One thing that barely changes is caffeine. A 2022 study in the journal Foods by Cwiková and colleagues compared Arabica processed and roasted in different ways and found that neither the processing method nor the roast degree significantly affected caffeine content. Roast degree did, however, explain much of the difference in chlorogenic acids. Overall, the researchers found the quality differences between roast levels were smaller than many people assume.
How to choose the right roast level
Match the roast to the coffee
Different coffees shine at different roast levels. Origin, altitude, variety and processing all matter.
| Coffee type | Usually best at | Why |
|---|---|---|
| Bright, washed, high-grown Arabica | Light to medium | Keeps floral, fruity acidity |
| Natural and honey processed Arabica | Light to medium | Shows sweetness and fruit |
| Wet hulled Sumatran Arabica (Gayo, Mandheling) | Medium to medium-dark | Builds chocolate and spice, keeps body |
| Robusta | Medium to dark | Softens bitterness, builds cocoa and crema |
| Espresso blends | Medium to medium-dark | Balanced sweetness and body |
Sumatran Arabica is a good example. Its heavy body and low acidity hold up well to medium and medium-dark roasts, which bring out chocolate and spice. Very light roasts can make it taste grassy. Read more in our guides to Sumatra Mandheling coffee and Gayo coffee, and see how processing affects roasting in our coffee processing guide.
Match the roast to the brew method
- Pour-over and filter: light to medium roasts show clarity and acidity.
- Espresso: medium to medium-dark roasts are easier to extract and balance. See our guide to the variables of espresso extraction.
- Milk drinks: medium-dark and dark roasts cut through milk.
- Cold brew: medium to dark roasts give chocolatey, low-acid results.
Some roasters use one profile for both filter and espresso, called an omni roast. We explain how in our post on omni roasting.
Roasting tips
Hitting a roast level consistently takes practice. Start with good green coffee, roast small batches, write down your temperatures and times, and cup every batch. Wet hulled Sumatran beans are dense and can carry a little more moisture, so many roasters use a bit more heat early in the roast. For the common pitfalls, see our list of coffee roasting mistakes, and for the basics of the raw material, our green coffee facts guide.
Find the right roast for Sumatran coffee
Request green samples of our Gayo, Mandheling, Lintong and Sumatra Robusta and test them at different roast levels.
You can see all our origins and grades on our Coffee Offerings page.
Frequently asked questions
What are the main coffee roast levels?
The main coffee roast levels are light, medium, medium-dark and dark. Traditional names within them include Cinnamon, City, Full City, Vienna, French and Italian.
What is first crack in coffee roasting?
First crack is the popping sound beans make at around 196°C, when built-up moisture and gas escape. It marks the point where coffee becomes drinkable as a light roast.
What is the difference between City and Full City roast?
City roast is a medium roast that ends between first and second crack. Full City goes a little further, to around the start of second crack, giving more caramel, chocolate and body.
Does a darker roast have more caffeine?
No. Caffeine changes very little between roast levels. Darker roasts taste stronger because of roast flavors, not extra caffeine.
What roast level is best for espresso?
Most espresso is roasted medium to medium-dark, which balances sweetness, body and acidity and is easier to extract.
What roast level suits Sumatran coffee?
Medium to medium-dark usually works best. It builds chocolate and spice while keeping Sumatran coffee’s heavy body.
CV. Buah Berdikari is a coffee trading and exporting company based in North Sumatra, Indonesia. We source Arabica and Robusta green coffee from North Sumatra and Aceh and help roasters and importers find the lots that fit what they’re making.