-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.
- 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.
- 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.
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