“Here are some of the common forms of roast levels”
Light Roast (Cinnamon)
This is the lightest roast and as the name implies, the beans are a deep cinnamon in color. The earthiness of the bean is forefront with wet grass, toasted grain and very bright character. The roast is stopped at the beginning of the first crack.
Medium Roast (Full City)
A medium roast is stopped right at the verge of the second crack. Typically, this roast is the best balance of time and heat to enjoy a coffee’s distinct origin with the roasting process unlocking as much of the organic compounds that define a coffee’s potential.
Dark Roast (Vienna)
This roast is also known as a Light French Roast. The roasting process is stopped while the 2nd crack is underway and at this point the roast level begins to influence flavor. Distinct bitter sweet tones are present and acidity is neutralized.
Here the roast level overtakes the bean’s natural flavor. Beans are dark brown, and oil covers the beans. As the beans are roasted to higher temperatures, caffeine content drops. Roasting is stopped at the end of the second crack.
Approaching combustion, the beans are a very dark brown with burnt overtones coming to the fore. Oil covers the beans, acidity has been virtually roasted out.