Roast Styles
Coffee roasting coaxes golden flavor from the bean. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately breaks down and builds up acids, unlocking the characteristic coffee flavor. Describing the different tastes of roasts is very subjective and there is no substitute for your own personal taste!
Light - ( Cinnamon Roast, Half City, New England )
Surface - Dry
Flavor - Light-bodied and somewhat sour, grassy and snappy
American mass-market roasters typically roast to this style
Medium - ( Full City, American, Regular, Breakfast )
Surface - Dry
Flavor - A bit sweeter than light roast; full body balanced by acid snap, aroma and complexity
Dark - ( Viennese, French, Continental )
Surface - Slightly shiny
Flavor - Somewhat spicy; complexity is traded for rich chocolaty body, aroma is traded for sweetness
Darkest - ( Italian, Espresso )
Surface - very oily
Flavor - Smokey; tastes primarily of roasting, not of the inherent flavor of the bean
Light Medium Dark Darkest
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