Roast Types



  • Light Roasts:

    -Light Cinnamon (LC)
    Very light brown in color, dry, tastes like toasted grain with distinct sour tones, baked, bready

    - Cinnamon (C)
    Light brown in color, and dry. Still tastes like toasted grain, with distinct sour acidity tones

    - New England (NE)
    Moderate light brown in color. Still sour, but not bready.

    Medium Roasts:

    - American or Light
    Medium or light brown in color. Normal roast for the Eastern U.S.

    - City, or Medium (City or City+)
    Medium brown in color. Good to taste a varietal characteristic of a bean.

    Medium – Dark Roasts:

    - Full City (FC)
    Medium dark brown in color with some slight oily drops.

    Dark Roasts:

    - Light French or Viennese (LF or V)
    Moderate dark brown in color with oily drops, light surface oil, more bittersweet, caramel flavor, and muted acidity.

    -French
    Dark brown in color, shiny with oil, also popular for espresso; burned undertones, and a diminished acidity.

    - Italian or Dark French
    Very dark brown in color, and very shiny. Burned tones become more distinct. Acidity almost gone.

    Photo Credit: SweetMaria’s