Understanding Coffee Roast Levels

Roasting is where green coffee becomes the aromatic, flavorful coffee we know and love. It transforms raw potential into expression. During roasting, heat changes the color, smell, and chemistry of the beans, unlocking the flavors that define a coffee’s character.

Roasting Stages

Every roast follows a curve of heat and time. While styles vary, most roasts fall within these general stages:

Light Roast

Beans are light brown and dry on the surface. This stage ends shortly after the “first crack,” when the beans pop and release steam.

• Flavor Profile: bright, floral, and acidic with pronounced origin character.

• Texture: lighter body and higher clarity.

• Best For: pour over, drip, and cupping.

Medium Roast

Beans take on a deeper brown color with balanced sweetness and acidity. The roast continues a little beyond first crack but stops before second crack.

• Flavor Profile: sweet, rounded, and balanced with caramel or chocolate notes.

• Texture: medium body with softer acidity.

• Best For: drip, French press, and espresso.

Medium Dark Roast

Beans are richer in color and may show light oil on the surface. This stage develops deeper sugars and body while reducing brightness.

• Flavor Profile: bold, smooth, and sweet with dark chocolate or toasted nut tones.

• Texture: heavier body and lower acidity.

• Best For: espresso and milk based drinks.

Dark Roast

Beans appear dark brown to almost black with a shiny surface. The roast passes through second crack, where oils move to the surface and the roast character becomes dominant.

• Flavor Profile: smoky, roasty, and bittersweet. Origin notes are mostly replaced by roast flavors.

• Texture: heavy and syrupy.

• Best For: espresso, moka pot, and immersion methods.