Understanding Roast Levels: A Crash Course
When you walk into a coffee shop or browse through bags of beans at your local grocery store, youll often see terms like “City Roast,” “Full City,” or “French Roast” on the labels. But what do these roast names actually mean? Let’s break down the basics of coffee roast levels and why they play such a big role in how your coffee tastes and smells.
What Are Coffee Roast Levels?
Roast level refers to how long and how hot coffee beans are roasted. This process transforms green coffee beans into the brown, aromatic ones we brew every morning. The longer the roast, the darker the bean — and that affects everything from flavor to aroma and even caffeine content.
The Roast Spectrum: From Light to Dark
Here’s a quick overview of the most common roast levels you’ll find in the U.S., moving from lightest to darkest:
| Roast Level | Also Known As | Color | Taste Profile |
|---|---|---|---|
| Light Roast | Cinnamon, New England | Light Brown | Bright acidity, more origin flavors, tea-like body |
| Medium Roast | City Roast | Medium Brown | Balanced flavor, moderate acidity, fuller body |
| Medium-Dark Roast | Full City Roast | Rich Brown with slight oil on surface | Smooth body, deeper sweetness, less acidity |
| Dark Roast | French, Italian, Espresso Roast | Dark Brown to Almost Black with oily surface | Bitter-sweet notes, smoky, low acidity, heavier body |
Why Roast Levels Matter
The roast level directly influences the flavor and aroma of your cup. Lighter roasts preserve more of the beans original character — think fruity or floral notes — while darker roasts highlight the roasting process itself with rich, bold flavors like chocolate, spice, or even a hint of smokiness.
Caffeine Content Myth Busted
A common belief is that dark roast has more caffeine because it tastes stronger. In reality, light roasts typically contain slightly more caffeine by volume since they’re denser than dark roasts. So if you’re chasing that caffeine buzz, lighter might be better!
Quick Tip:
If you enjoy tasting the unique flavors of where your coffee comes from — whether it’s Ethiopia’s citrusy brightness or Colombia’s nutty smoothness — go for a lighter roast. If you prefer bold and consistent flavor with less acidity, dark roasts are your friend.
2. City Roast and Its Variants: The American Favorite
When it comes to coffee roasting in the U.S., few terms are as commonly used—or as beloved—as “City Roast.” This roast level, along with its close relatives like City+ and Full City, represents the light-to-medium spectrum that has become a staple in specialty coffee shops across America. These roasts highlight the unique characteristics of the coffee bean itself, rather than overwhelming it with darker roast flavors.
What Is a City Roast?
A City Roast is typically roasted just past whats known as the “first crack”—a stage during roasting when beans expand and make a cracking sound. At this point, the beans have developed enough sugars and acidity to offer a balanced cup without the smoky or bitter flavors associated with darker roasts. The result? A clean, vibrant brew that often showcases fruity or floral notes depending on the origin of the beans.
City+ and Full City: Going Slightly Deeper
While City Roast is light and bright, City+ takes things just a bit further into the roast development phase—right after the first crack has completed. This gives you a slightly fuller body and brings out more caramelization without losing too much of the origin character.
Full City roast goes even deeper, nearing but not yet reaching the “second crack.” It leans toward a richer body and introduces mild chocolatey or nutty undertones while still retaining some complexity from the bean’s origin.
Flavor Profile Comparison
| Roast Level | Roast Time | Flavor Notes | Body | Acidity |
|---|---|---|---|---|
| City Roast | Just after 1st crack | Fruity, floral, bright | Light to medium | High |
| City+ Roast | End of 1st crack | Citrus, caramel, balanced | Medium | Medium-high |
| Full City Roast | Before 2nd crack | Chocolate, nuts, mild spice | Medium-full | Medium |
Brewing Preferences for Light-to-Medium Roasts
The lighter end of the roast spectrum is ideal for manual brewing methods like pour-over (e.g., Chemex or V60), AeroPress, or even siphon brewing. These methods bring out the nuanced flavors that might be lost in espresso or French press brewing. That said, some coffee enthusiasts love using City+ or Full City roasts for espresso when they want more brightness in their shots.
Taste Tip:
If youre trying these roast levels at home for the first time, start with single-origin beans. Origins like Ethiopia or Kenya shine at lighter roasts, offering standout floral and citrus notes.
The world of light-to-medium roasts offers a wide range of experiences, especially when you start dialing in grind size, water temperature, and brew time. Whether youre new to specialty coffee or a seasoned enthusiast, exploring City to Full City roasts can open up a whole new appreciation for what your cup can taste like.
3. Full City to Full City+: Bridging Sweetness and Boldness
As we move along the roast spectrum, Full City and Full City+ roasts represent a sweet spot for many coffee lovers—especially in the U.S., where espresso culture has grown far beyond traditional Italian roots. These medium-dark roasts are known for their rich, balanced flavor profiles that bring together the best of both worlds: the bright acidity found in lighter roasts and the deeper body and boldness of darker ones.
What Makes Full City and Full City+ Unique?
These roasts come just after the “City+” stage, right before entering dark roast territory. At this point in roasting, beans reach the beginning or middle of whats called the second crack—a key moment when sugars start to caramelize more deeply, but before they become overly bitter or smoky. This gives Full City roasts a smooth, chocolatey character with mild hints of fruit or spice still intact.
Flavor Characteristics
| Roast Level | Acidity | Body | Flavor Notes |
|---|---|---|---|
| Full City | Medium | Medium-Heavy | Cocoa, Nutty, Subtle Fruit |
| Full City+ | Low-Medium | Heavy | Dark Chocolate, Toasted Sugar, Hints of Spice |
The Espresso Connection
If you walk into a specialty coffee shop in cities like Portland, Los Angeles, or New York, chances are the espresso shot youre served is made with a Full City or Full City+ roast. Why? These roast levels offer enough sweetness and body to stand up to milk in lattes and cappuccinos while still delivering a nuanced shot when served straight.
Why Baristas Love It:
- Balanced Flavor: Not too acidic, not too bitter—perfect for daily drinkers.
- Milk-Friendly: Holds its own in milk-based drinks without tasting burnt.
- Versatile: Works well for pour-over, French press, and especially espresso.
Cultural Preference in the U.S.
The popularity of Full City-style roasts in the American coffee scene reflects a broader trend toward flavor complexity without sacrificing richness. As American palates continue to explore origin flavors while still craving that classic coffee depth, medium-dark roasts offer a reliable middle ground. Whether youre pulling shots at home or grabbing a cup from your local café, theres a good chance youre enjoying something roasted right around Full City.
4. French Roast and Beyond: The Dark Side of the Spectrum
When it comes to coffee roasts, things really start to heat up—literally—once you get past the medium range. Dark roasts like French, Italian, and Spanish bring bold flavors and a signature intensity that many American coffee drinkers associate with a strong cup of joe. These roasts go beyond just caffeine—they offer a full-bodied experience filled with smoky, bittersweet notes and a rich aroma that fills your kitchen.
What Makes Dark Roasts Different?
Dark roasts are roasted at higher temperatures, often reaching up to 465°F or more. At this level, the beans take on a shiny, oily surface due to the oils being drawn out from inside. The origin flavors of the beans take a backseat as the roast profile becomes dominant, giving way to tastes like dark chocolate, toasted nuts, and even charcoal or burnt caramel.
Common Types of Dark Roasts
| Roast Name | Roast Level | Flavor Profile | Common Uses |
|---|---|---|---|
| French Roast | Very Dark | Smoky, bittersweet, slightly burnt | Classic American drip coffee |
| Italian Roast | Darker than French | Bitter, intense, bold body | Espresso-based drinks |
| Spanish Roast | Darkest | Charcoal-like, smoky, almost burnt | Traditional European-style coffee |
Why Americans Love Their Dark Roasts
The love for dark roast in the U.S. has historical roots. During much of the 20th century, pre-ground canned coffee dominated American households, and these coffees were often roasted dark to ensure consistency and shelf stability. This created a flavor preference that still lingers today—strong, bold brews that pair perfectly with milk or sugar without losing their character.
Taste Tip:
If youre new to dark roasts, start with a French Roast brewed using a drip coffee maker or pour-over method. Add a splash of cream or your favorite milk alternative to smooth out the edges while still enjoying its deep flavor.
5. Roast Names vs. Roast Reality: Debunking Common Misconceptions
When it comes to coffee roasts, names like “City,” “Full City,” “Vienna,” and “French” get thrown around a lot. But what do they really mean? And more importantly, do they actually tell you how your coffee will taste or how much caffeine it contains? Let’s clear up some of the most common misunderstandings about roast terminology in the U.S.
The Caffeine Myth: Darker ≠ Stronger
One of the biggest myths out there is that darker roasts have more caffeine. It makes sense on the surface—dark roast coffee tastes bolder, so people assume its stronger in every way. But here’s the truth:
| Roast Level | Caffeine Content (per bean) | Flavor Profile |
|---|---|---|
| Light Roast (e.g., City) | Higher | Bright, acidic, more origin flavor |
| Medium Roast (e.g., Full City) | Moderate | Balanced acidity and body |
| Dark Roast (e.g., French) | Lower | Bitter, smoky, less origin character |
Caffeine levels slightly decrease as beans are roasted longer. So if youre looking for a bigger caffeine kick, a lighter roast might actually be your best bet.
What’s in a Name? Depends on Who You Ask
The names used to describe roast levels aren’t standardized across all brands or regions. For example, what one roaster calls a “Full City” might be considered a medium roast by another. Heres a quick guide to help navigate these terms:
| Common Roast Name | Typical Roast Level | Description |
|---|---|---|
| City Roast | Light-Medium | Mild body, retains origin character and acidity |
| Full City Roast | Medium-Dark | Slightly richer body with hints of roastiness |
| Vienna Roast | Dark | Darker body, some oil on surface, bittersweet notes |
| French Roast | Very Dark | Smoky, oily surface, low acidity and origin flavor loss |
This variation means it’s always worth checking the actual description or roast profile provided by the brand rather than relying solely on the name.
Cultural Differences in Naming and Taste Preferences
You’ll also find that naming conventions can vary depending on where you are. In West Coast specialty shops, for instance, “light roast” often means something quite bright and acidic—almost tea-like. Meanwhile, traditional East Coast coffee drinkers might associate a good cup with a dark roast and full-bodied flavor.
The takeaway? Dont judge a roast by its label alone. Whether you’re buying from a local roaster in Portland or grabbing beans online from a big national brand, look at tasting notes and roast descriptions to truly understand what’s in your cup.
This helps you make better choices based on your own flavor preferences—not just the name printed on the bag.
