Guide to Coffee Roast Levels and Their Classifications

When you’re trying to choose a coffee and see terms like ‘French roast’ or ‘Viennese roast,’ do you really know what they mean—or how light or dark the bean actually is? The confusion isn’t just yours. The coffee world has long used inconsistent, sometimes outdated terms to describe roast levels, often making it hard to know what you’re getting. Whether you're buying beans or dialing in your espresso, knowing what these names actually refer to is essential.

There are at least nine commonly recognized traditional roast levels in specialty coffee, ranging from very light (like Cinnamon or New England) to extremely dark (like Spanish or Italian), based on colour, surface oil, and aroma development. In addition, the SCAA uses a numerical Agtron scale from #95 (lightest) to #25 (darkest) to precisely classify roast colour.

Traditional Roast Level Names and Their Visual Cues

The most widely known traditional roast classifications include several historic and still-used terms. Here’s how they break down, in approximate order from lightest to darkest:

• New England (NE): Light brown, dry surface. One of the lightest commercial roast levels.
• American: Medium brown, dry surface. A common baseline in traditional US roasting.
• Viennese: Medium-dark brown, with a few spots of coffee oils on the surface.
• French: Moderately dark brown, with a thin layer of surface oils.
• Espresso: Dark brown; surface may have either a thin or thick layer of oils, depending on the roast.
• Italian: Very dark brown, nearly black, with a shiny, oily surface—often the darkest most roasters go.
• Dark French / Spanish: Extremely dark brown, almost black, with heavy oil saturation.

The Historic American Roast Classification System

Beyond the more modern descriptors, a separate naming convention has been used in the United States since the 19th century. These terms are less common today but still appear in some contexts:

• Cinnamon: Very light brown—extremely light roast.
• Light: The lightest end of what might be called a standard American roast.
• Medium: A balanced mid-level roast.
• Medium High: Often the maximum roast level applied in traditional medium roasts.
• City High: Slightly darker than a typical American roast.
• Full City: Darker still, sometimes showing a few oil spots.
• Dark: Deep brown, shiny in places—similar to Espresso or French roast levels.
• Heavy: Very dark brown, shiny—close to Italian roast darkness.

Of these, Full City remains one of the most frequently referenced traditional terms, sitting noticeably darker than mid-20th century American roasts.

How Roast Level Is Actually Measured: The SCAA Agtron Scale

The inconsistencies in traditional roast names led the Specialty Coffee Association of America (SCAA) to develop a more accurate, science-based method for classifying roast colour. This system uses eight numeric benchmarks corresponding to precisely calibrated colour tiles (colour standards), without any names—just numbers.

To use this system, roasted coffee is ground, evenly spread in a shallow dish, and analysed with a device that measures colour via chemical indices or caramelization levels. The result is matched against the standard colour tiles and assigned an Agtron number. These numbers currently range from #95 (lightest roast) to #25 (darkest roast). The lower the Agtron number, the darker the roast.

This numerical approach removes guesswork and standardizes roast classification across the industry, especially for specialty roasters aiming for consistency and transparency.

Frequently Asked Questions

What is the lightest common coffee roast level?

The lightest traditional roast level is Cinnamon, which produces a very light brown bean with no surface oil. Another very light option is New England roast, which is also light brown and dry. Both are at the extreme light end of roast profiles and highlight origin characteristics but lack the body and sweetness of darker roasts.

What does a French roast look like?

A French roast is moderately dark brown with a thin layer of coffee oils visible on the bean surface. It sits between Viennese and Espresso roast levels in darkness, often used to bring out bittersweet and caramelized flavours in the cup.

How can I tell how dark a roast really is?

Traditionally, roast level was judged by colour and surface oil, but this is subjective. The SCAA Agtron scale measures roast colour numerically from #95 (lightest) to #25 (darkest) using scientific colour analysis. This is the most accurate way to determine actual roast depth beyond visual guesses.

What is the difference between Espresso and Italian roast?

Espresso roast is dark brown with variable oil presence on the surface, while Italian roast is nearly black, shiny, and oily. Italian is typically the darkest roast level used by most commercial roasters, emphasizing bold, bitter, and smoky flavours over origin notes.

Are traditional roast names like Full City still used?

Yes, some traditional names like Full City are still in use. Full City refers to a dark roast that is slightly darker than the older American norm, often showing slight oil on the bean and used for balanced, rich single origins or espresso blends.

Why do roast levels matter?

Roast level affects a coffee’s flavour profile, acidity, body, and sweetness. Lighter roasts preserve origin characteristics and acidity, while darker roasts enhance bitterness, caramelization, and body. Knowing roast levels helps you select beans that match your taste preferences and brewing method.

Recommended FrontStreet Beans for Dark Roasting

For those exploring darker roast profiles, FrontStreet Coffee offers several excellent options. Their PWN Golden Mandheling is a deep, low-acid Indonesian classic with herbal spice notes and a thick body—ideal for showcasing the effects of a dark roast. The Brazil Queen Manor brings balanced chocolate and hazelnut tones with lingering sweetness, perfect for espresso or milk drinks. For a brighter yet medium-dark option, the Colombia Huila highlights ripe berries and caramelized sugar under a structured roast. All develop deeper complexity when roasted further. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.