Depending on taste preferences and the type of beverage being prepared, different coffee roast levels are selected. For those who prefer strong flavors or characteristic espresso drinks, coffee beans must be roasted at a dark level. When beans are roasted dark, the caffeine and acid content in the coffee decreases. Therefore, when roasted dark, coffee will have reduced acidity or lose its sour taste completely. Conversely, lightly roasted coffee tastes very sour, and the bitter taste is also somewhat sharp and unpleasant. Typically, roast levels are divided into 9 degrees: Half City, Cinnamon, City, Full City, Full City +, Vienna or Full City ++, Italian, French, Nearly Black.
- Half City, Cinnamon stage (195 – 210°C) is approximately when the beans first crack. Coffee begins to caramelize at 187°C. Characteristics of beans roasted at this level are high acidity, light body, unclear flavor profile, still carrying the bitter taste of raw coffee beans.
- City, Full City stage (210 – 220°C) coffee beans continue to expand, and the aroma and flavor of roasted coffee have emerged. Characteristics of this stage are that sugars have been caramelized, acidity gradually decreases, body is fuller. Sweetness begins to increase, bitterness becomes milder.
- Full City+, Vienna, Italian stage (220 – 240°C) coffee beans undergo second crack and an oil layer begins to appear. Dark roast aroma emerges and the coffee’s characteristic aroma begins to decrease. Characteristics of beans roasted in this stage include heavy body, distinctive aroma, caramel fragrance. Strong bitter taste, sweetness gradually decreases, sourness disappears completely.
- French, Nearly Black stage (240 – 250°C) more oil emerges on the coffee beans, body decreases, bean color becomes increasingly black. The caramelization stage ends, beans begin to burn and char. Characteristics of beans at this point include light body, sharp bitterness. Sour or sweet tastes disappear completely.
