Cinnamon
The bean is light brown, and dry (no oil visible). The flavor is baked or bready, like toasted grain. There will likely be definite sour tones. Cinnamon roasted coffee exhibits very little body. This roast is sometimes used for cupping (professional tasting) in order to distinguish the character of the beans from the effects of the roast.
New England
Though not as frequently used as the others, this roast is common in the northeastern United States. It's a little darker than the cinnamon roast, but without the grainy flavor. New England roast will still have some sour tones to it.
American, Light
Medium light brown beans. This roast is the norm for eastern USA. This roast is the most often used for cupping or professional tasting because the characteristics of the roast bring out but don’t dominate the characteristics of the beans
City, Medium
The color is darker still, a medium brown color close to milk chocolate. This roast is common in the western parts of the USA. This roast is a good choice to taste the differences between different varieties of coffee..
Full City
Medium dark brown beans. The beans will start to show some oily drops on the surface with this roast. Full City has caramel or chocolate undertones.
French, Espresso
French roasted beans are roasted to a dark brown and are shiny with oil. There is less acidity, but with burned undertones. This roast is often used when making Espresso. Many people think this is the darkest roast available, but that's not true.
Italian, Dark French
Similar to regular French, but darker and oilier looking, and with a stronger burned flavor.
Spanish
This is the darkest roast of all. The color is nearly black, and the flavor is flat with a charcoal undertone. |
