There are eight common coffee roast levels. After our coffee cherries are picked and the coffee beans are separated from the berry, the green coffee beans are processed (wet or dry) and milled before they are ready for roasting. The roast levels depend of the temperature the coffee beans are cooked at – think popcorn the less time in the micro-wave the lighter the popcorn and the longer in the micro-ware the more done the popcorn.
The coffee roasting process can vary in duration significantly by roast method and roast level. A general rule of thumb for commercial coffee roasting is that it will take between 8 and 15 minutes.
Cinnamon Roast: 385 F
Although Cinnamon Roast is the first level in roasting hardly any coffee shop serves coffee with Cinnamon Roast coffee beans. Cinnamon Roast occurs just before first crack.
Light Roast: 401
Light Roast coffee is the number one consumed coffee in the world. The light the roast the more flavorful the coffee will be. The darker the roast the more burnt the coffee will taste.
City Roast: 426 F
City Roast beans are commonly used when producing specialty grade coffees.
Medium Roast: 435 F
Medium Roast is the number one consumed coffee by offices around the USA because it’s right between light roast and dark roast.
Full City Roast: 437-446 F
For the coffee consumers who like a roast with some flavors and a lot of character the Full City roast is right for them. Full City is also at the beginning of second crack.
If you’re drinking a coffee between a Full City and Vienna brew it will pair well with peanut cover M&M’s.
Vienna Roast: 446-465
Vienna Roasts can also be known as a light french roast. This is a shinny bean that is in the middle of second crack and has a bittersweet taste.
French Roast: 464-474
French Roast beans are at the end of second crack. These are skinny beans with hardly any of the original coffee flavors remaining.
Italian Roast: 473-486
These coffee beans are so dark brown they are almost black. These shinny beans are burnt and don’t hold much of a body.