Coffee Roast Levels Explained: From Light to Spanish

When you walk into a specialty coffee shop or browse an online roaster, you’ll often see terms like ‘light roast,’ ‘city roast,’ or even ‘Spanish roast.’ But what do those names really mean—and more importantly, how do they affect your cup? Whether you’re choosing beans for pour-over, espresso, or French press, understanding roast level is the first step to getting the flavor you want.

In short, coffee roast levels range from very light (like New England or Cinnamon) to extremely dark (like Spanish or Heavy). Each level is defined by color, surface oils, and the degree of bean development, usually measured by tools like the SCAA Agtron scale, which assigns numbers from #95 (lightest) to #25 (darkest).

Traditional Roast Level Names and Their Appearances

Coffee roasters—especially historically in the US and Europe—have long used informal but widely recognised names to classify roast levels. These names describe both the colour and the roast development stage, though there’s variation between countries. Here’s how they break down:

• New England Roast: Light brown, dry surface. One of the lightest commercial roast levels.
• American Roast: Medium brown, dry surface. Represents a standard medium roast in the US tradition.
• Viennese Roast: Medium-dark brown, with a few drops of coffee oils visible on the surface.
• French Roast: Moderately dark brown, with a thin layer of surface oils. Common for dark coffee profiles.
• Espresso Roast: Dark brown, with varying levels of surface oil depending on the roast. Used often for espresso brewing, but not exclusive to it.
• Italian Roast: Very dark brown, nearly black, with a shiny, oily surface. Most roasters consider this their darkest standard offering.
• Dark French or Spanish Roast: Extremely dark brown, almost black, and very oily. These are the deepest commercially common roasts.

The Traditional US Roast Classification System

Beyond the above names, another longstanding system—used since the 19th century in the United States—employs a sequence of descriptive roast names based roughly on roast colour and flavour development. This progression includes:

• Cinnamon Roast: Very light brown.
• Light Roast: The lightest end of what might be called American light roast.
• Medium Roast: A balanced mid-point.
• Medium High Roast: A common stopping point for medium-dark roasts.
• City High Roast: Slightly darker than a typical American roast.
• Full City Roast: Darker still, may show a few oil spots on the bean surface.
• Dark Roast: Deep brown, shiny surface, similar to Espresso or French roast levels.
• Heavy Roast: Very dark brown, very shiny—close to Italian roast darkness.

Of these, Full City remains one of the most commonly used terms today, describing a roast that is darker than mid-20th-century American norms and just entering the realm of what many would call espresso or French roast.

How Roast Colour Is Measured Today: Agtron and the SCAA Scale

With so many names and no universal standard, confusion is common. To bring clarity, the Specialty Coffee Association of America (SCAA) developed a numerical system using the Agtron scale, which measures roast colour based on light reflectance.

The SCAA system uses eight numeric reference points, each corresponding to a specific shade of roasted coffee. Instead of names, the system relies solely on numbers from #95 (lightest roast) to #25 (darkest roast). To classify a roast, a sample is ground, spread in a tray, and analysed with a device that compares its colour to these standardised reference colours. The result is a precise Agtron number that removes subjectivity from roast classification.

This method ensures that whether a roaster calls their coffee ‘French’ or ‘dark,’ you can refer to the Agtron number to understand exactly how dark it truly is.

Frequently Asked Questions

What is the lightest common coffee roast level?

The lightest widely recognised roast is the Cinnamon Roast or New England Roast, both very light brown and with dry surfaces. On the SCAA Agtron scale, these correspond to around #95, the lightest classification.

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’s darker than an American or City roast but not as dark as Italian or Spanish. Oils may be minimal or just beginning to show.

What is the difference between Espresso roast and French roast?

Espresso roast is typically dark brown and may have varying levels of surface oils depending on the roast level. It is often used for espresso but isn’t exclusive to it. French roast is similar but generally slightly lighter and less oily than the darkest Espresso roasts.

How do roasters measure roast colour accurately?

Roasters use systems like the SCAA Agtron scale, which assigns numeric values (#95 to #25) based on the reflectance of light off ground roasted coffee. This removes guesswork and standardises roast colour classification across the industry.

Why do some roasts look oily and others don’t?

As coffee is roasted darker, internal moisture evaporates and the bean structure breaks down, allowing natural oils to migrate to the surface. Lighter roasts retain no visible oils; medium roasts may show a few drops; dark roasts like French, Italian, or Spanish are visibly shiny and oily.

Recommended FrontStreet Beans for Dark Roast Lovers

For those exploring deeper roast levels, FrontStreet Coffee offers several excellent options. The PWN Golden Mandheling is a classic Indonesian deep roast with low acidity, rich body, and herbal-spiced flavours. The Brazil Queen Manor, though medium-dark, highlights caramelised nut and cocoa tones, ideal for espresso or milk drinks. For a balanced dark profile, the Colombia Huila is roasted medium-dark to enhance its black cherry and chocolate notes while retaining balance. All showcase how darker roasting develops unique characteristics. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.