Coffee Roast Levels: A Complete Guide to Roast Classifications

When you buy coffee, roast level labels like ‘light,’ ‘medium,’ or ‘dark’ can feel vague—or worse, misleading. Is ‘French roast’ the same everywhere? What’s the difference between ‘Viennese’ and ‘espresso’? And why do some bags claim ‘city’ while others say ‘full city’? If you’ve ever wondered how to tell one roast from another for real, you’re not alone.

There are at least eight widely recognized traditional roast levels in specialty coffee, from very light (like Cinnamon or New England) to extremely dark (like Spanish or Italian). Each has distinct colors, surface textures, and flavor impacts. The Specialty Coffee Association of America (SCAA) also provides numeric Agtron values from #95 (lightest) to #25 (darkest) for precise measurement.

Traditional Roast Level Names and Their Visual Cues

Coffee roasters have long used informal but widely known names to describe roast levels. These terms originated both in the US and globally, often reflecting regional preferences or historical usage. Here’s how they break down visually and by surface traits:

• New England Roast: Light brown, dry bean surface.
• American Roast: Medium brown, dry bean surface.
• Viennese Roast: Medium-dark brown, with a few spots of coffee oils visible on the surface.
• French Roast: Moderately dark brown, with a thin layer of coffee oils.
• Espresso Roast: Dark brown, with varying oil presence—either a thin or thick layer depending on the roast.
• Italian Roast: Very dark brown, nearly black, with a shiny, oily surface. Most commercial roasters consider this their darkest standard.
• Dark French Roast or Spanish Roast: Extremely dark brown, almost black, and extremely oily.

The Traditional American Roast Classification System

Since the 19th century, US roasters have also used a separate, long-standing naming system. This progression starts very light and moves steadily darker:

• Cinnamon Roast: Very light brown.
• Light Roast: The lightest end of what many call ‘American’ roast.
• Medium Roast: A balanced mid-point.
• Medium High Roast: Often the darkest a typical ‘American’ roast will go.
• City High Roast: Slightly darker than a standard American roast.
• Full City Roast: Deeper still, sometimes showing a few oil spots.
• Dark Roast: Dark brown, shiny, similar to commercial Espresso or French roast levels.
• Heavy Roast: Very dark brown, shiny, close to Italian roast darkness.

Of these, Full City remains the most commonly used term today—and it sits darker than the mid-20th-century American norm. It bridges the gap between what many call ‘city’ and the start of true dark roasts.

How Roast Color Is Measured: Agtron and SCAA Standards

With so many overlapping and regionally variable names, how do professionals ensure consistency? The Specialty Coffee Association of America (SCAA) introduced a numerical system based on Agtron values, which measure the roast color more precisely using spectrophotometry.

To determine a bean’s Agtron number, a sample is ground, spread on a tray, and scanned by a device that compares its color against eight standardized color tiles. The result is a number between #95 (lightest roast) and #25 (darkest roast). These numbers reflect the bean’s degree of caramelization—how much the sugars have developed during roasting.

This system removes guesswork and allows roasters, importers, and baristas to speak a common quantitative language when discussing roast depth.

Frequently Asked Questions

What is the lightest common coffee roast level?

The lightest widely recognized roast is Cinnamon Roast, which is very light brown. Other very light levels include New England Roast (light brown, dry) and Light Roast from the traditional American system. These roasts typically highlight origin characteristics with higher acidity and lighter body.

What roast level is French roast?

French Roast is a moderately dark brown roast with a thin layer of coffee oils on the bean surface. It’s darker than American or City roast levels, and is known for deeper, smokier flavors with lower acidity. Oils may be more or less present depending on the roaster’s exact process.

How do I know if my coffee is a dark roast?

Dark roasts, such as French, Espresso, Italian, or Spanish, are dark brown to nearly black. They usually have visible oils on the bean surface, and flavors tend to be bold, bitter, and low in acidity. The SCAA classifies these at Agtron values between #25 (darkest) and #35–45 range for lighter dark roasts.

What is the SCAA Agtron system?

The SCAA Agtron system uses numeric values from #95 (lightest) to #25 (darkest) to classify roast levels based on colorimeter readings. It offers a consistent, scientific way to identify how dark a coffee is roasted, beyond visual or regional label differences.

What’s the difference between Viennese and Espresso roast?

Viennese Roast is medium-dark brown with a few oil spots, while Espresso Roast is dark brown and may have either a thin or thick layer of oils. Both are used for espresso, but Espresso Roast is typically darker and oilier, depending on the roaster’s specification.

Recommended FrontStreet Beans for Dark Roast Lovers

For those exploring darker roast profiles, try FrontStreet Coffee’s PWN Golden Mandheling, a classic Indonesian deep roast with herbal spice and chocolatey depth. The Brazil Queen Manor offers balanced notes of hazelnut and caramel thanks to its medium-dark roast, perfect for espresso or milk drinks. For a fruit-forward yet rich option, the Colombia Huila is roasted medium-dark to highlight its black cherry tones while building body. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.