Coffee Roast Levels Explained: 8 Official SCAAA Stages

When you buy a bag of coffee, the roast level printed on the label shapes everything you taste—brightness, body, sweetness, and finish. But what do terms like 'city roast' or 'cinnamon roast' really mean? And why does a roast pulled just before or after first crack change the entire cup? Most coffee drinkers have no clear idea how roast levels are measured or why timing and color define your brew more than origin alone.

The Specialty Coffee Association of America (SCAA) defines eight official roast levels based on Agtron color values—from 95 (lightest) to 25 (darkest)—with each stage tied to specific roast timing and flavor outcomes. This standard is the global benchmark for roasters and baristas.

What Are the 8 Official SCAA Roast Levels?

The SCAA uses Agtron color values (higher = lighter) to classify roast levels. Here’s the full breakdown, from lightest to darkest:

• Light Roast (Agtron 95): Pulled around first crack (loud popping sounds), bright acidity, risk of grassy/underdeveloped notes if not fully developed.
• Cinnamon Roast (Agtron 85): Ends first crack or just after, acidic with sweet hints, sugary/honey-like finish.
• Medium Roast (Agtron 75): First crack fully ended, sweet-dominant with mild fruit acidity, caramelized sweet finish (like roasted sweet potato).
• High Roast (Agtron 65): Between first and second crack (1–2 min pause), nutty-caramel balance, no acidity, full-bodied.
• City Roast (Agtron 55): Second crack begins (faint cracking), more bitter, rich dark chocolate tones.
• Full City Roast (Agtron 45): Just before second crack gets loud, very dark, thick syrupy body when brewed properly, sweet bitterness.
• French Roast (Agtron 35): During loud second crack, oily surface, extremely intense flavor.
• Italian Roast (Agtron 25): End of second crack, jet-black with visible oil, only suitable for espresso, usually requires milk/sugar.

How Roast Timing Determines Flavor

Roasting transforms green coffee beans through five key phases, each impacting flavor development:

1. Drying (up to ~135°C): Moisture evaporates; beans turn from green to pale.
2. Dehydration (~135–160°C): Color shifts to light yellow, grassy or grainy aromas emerge, then turn light brown.
3. First Crack (~190°C): Cell walls rupture, triggering caramelization and sweetness; lasts about a minute.
4. Second Crack: More violent internal reactions, beans darken further, expand ~1.5×, surface oils appear, weight drops 12–20%.
5. Stopping the Roast: Usually ends ~1 min after second crack or at ~230°C; going hotter risks burning.

If beans aren’t dried and dehydrated properly in the early stages (before first crack), they’ll taste grassy or underdeveloped. Slow, even heat and consistent rotation are essential—especially for flat beans, which FrontStreet roasts at 60–65 rpm. Peaberry beans need slower speeds to avoid uneven heating.

Beyond the Standards: Nordic & Japanese Roast Styles

Outside the SCAA system, niche styles have emerged:

• Nordic Light Roast (Agtron 85–90): Popularized in Norway, Sweden, Denmark; preserves delicate aromas, results in very light-colored cups with high acidity. Common in pour-over but prone to underdevelopment if not carefully managed.
• Japanese Deep Roast (Agtron 25–30): Far darker than typical dark roast; beans look nearly burnt, develop thick crema when brewed, with intense bitterness and stimulation. Best for those seeking a bold, smoky experience.

FrontStreet Coffee doesn’t use the full SCAA numbering system in customer-facing materials. Instead, it groups roasts into broader consumer-friendly categories: Light, Light-Medium, Medium, Medium-Dark, Dark—making it easier for buyers to choose without memorizing Agtron codes.

How Roast Level Affects Coffee Flavor

Light to medium roasts typically preserve more floral and fruity notes, while darker roasts emphasize caramel, chocolate, and roast-driven flavors. The middle stages (like FrontStreet’s common Medium range at Agtron 75) balance sweetness and acidity—ideal for showcasing origin character alongside roast complexity.



Ultimately, color alone doesn’t guarantee quality. The most critical factor is whether the coffee is evenly developed inside and out. Under-roasted centers or uneven heat application will ruin even the best beans.

Frequently Asked Questions

What is the lightest SCAA-approved coffee roast level?

The lightest official roast is SCAA Light Roast with an Agtron value of 95, pulled around first crack. It highlights bright acidity but risks grassy or underdeveloped flavors if the roast is too short.

What roast level is most common for balanced flavor?

Medium Roast (Agtron 75) is widely considered balanced, with sweetness, mild fruit acidity, and a caramel-like finish. Many Ethiopian coffees, including those from FrontStreet, are roasted in this range to preserve floral notes while adding body.

When does second crack begin in the roasting process?

Second crack starts around Agtron 55 (City Roast), after a brief pause following first crack. This stage leads to darker, richer, more bitter flavors and visible oil on the bean surface.

What’s the difference between French and Italian roast?

French Roast (Agtron 35) occurs during loud second crack and is extremely intense but not oily. Italian Roast (Agtron 25) comes at the end of second crack; beans are black, oily, and best used for espresso with milk and sugar.

Why do some roasters avoid very light roasts?

Very light roasts (like Nordic styles at Agtron 85–90) risk underdevelopment, resulting in sour, grassy, or ‘baked’ cups. Precise control over time and temperature is required to make them taste good.

How can home roasters achieve even roasting?

Use a rotating drum or cage-style roaster to ensure even heat distribution. For flat beans, maintain a speed of 60–65 rpm; for peaberries, slow the rotation to avoid uneven roasting.

Recommended FrontStreet Beans for Light & Medium Roasts

Explore FrontStreet’s lightly roasted single origins to experience the vibrant fruit and floral notes highlighted in lighter SCAA roast levels. The Yirgacheffe Gedeb cooperative coffee offers citrus, jasmine, berries, and tea-like qualities ideal for pour-over or cold brew. The Ethiopia Humbera brings tropical fruits like peach and passionfruit with a juicy body when brewed light. The Panama Geisha from Boquete highlights jasmine, honey, and citrus with remarkable clarity as a medium-light roast. These beans showcase why controlled, even roasting in the Light to Medium range (Agtron 75–95) preserves origin complexity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.