The Origins of Coffee Roast Names Explained

If you’ve ever picked up a bag of coffee labeled ‘French roast’ or ‘Espresso roast’ and wondered what those names actually mean, you’re not alone. With dozens of terms floating around—some tied to countries, others to old US standards—it’s hard to know what you’re really getting. What do these names actually refer to, and is there a more accurate way to define roast depth?

There are three main ways roast levels are named today: traditional regional terms (like French or Italian), historic US classifications (like Cinnamon or City), and modern objective systems using color measurement (like Agtron numbers). Each serves a different purpose, but only one gives you a precise, lab-verified roast level.

Regional Roast Names: Based on Global Preferences

Many common roast names originated from the drinking preferences of coffee drinkers in specific countries. These names often appear on coffee packaging and describe a general roast darkness. Here’s how they typically break down:

• New England (New England): Very light brown, dry bean surface. One of the lightest roasts, nearly phased out in the US.
• American (American): Medium brown, dry surface. Currently the mainstream roast in the US, though it has no official historical label.
• Viennese (Viennese): Medium-dark brown, with a few drops of coffee oils on the surface.
• French (French): Moderate dark brown, with thin coffee oils visible.
• Espresso: Dark brown, with varying oil levels depending on roast; common in northern Italy.
• Italian (Italian): Near-black dark brown, shiny surface. Most commercial roasters consider this their darkest standard roast.
• Dark French / Spanish (Dark French / Spanish): Very dark brown, almost black, extremely oily.

Other historical regional terms include ‘Continental’, ‘New Orleans’, and ‘Turkish’, all referring to progressively darker, oilier roasts.

Traditional US Roast Classifications

Since the 19th century, US coffee professionals have used another set of names based on a lighter-to-darker progression. Though less common today, some of these terms are still in use:

• Cinnamon (Cinnamon): Very light brown.
• Light (Light): The lightest end of American roasting.
• Medium (Medium): Mid-range roast.
• Medium High (Medium High): Often the darkest a typical American roast reaches.
• City High (City high): Slightly darker than standard medium.
• Full City (Full City): Darker still, may show a few oil spots; close to city-level Espresso or French roasts.
• Dark (Dark): Deep brown, shiny, similar to commercial Espresso or French roasts.
• Heavy (Heavy): Very dark brown, very oily—close to Italian roast levels.

The most enduring term from this system is Full City, which sits darker than mid-20th-century American norms.

Modern Objective Measurement: Agtron and SCAA Color Standards

To resolve the ambiguity of traditional names, the Specialty Coffee Association of America (SCAA) developed a numerical system using actual color readings. This method measures the roast level based on the color of ground coffee, assigning it an Agtron number. Here’s how it works:

• A sample of roasted coffee is ground finely and spread on a shallow tray.
• The sample is scanned using a near-infrared spectrophotometer (costing $7,000–$20,000), which compares its color to eight calibrated color standards.
• The result is expressed as an Agtron number, ranging from #95 (lightest) to #25 (darkest).

The Agtron system provides an objective benchmark. However, its technical language and expensive measurement tools make it impractical for everyday consumers. The color charts included in SCAA materials are prone to misalignment due to printing or lighting issues, making visual comparisons unreliable. Originally developed by Agtron Corporation’s Carl Staub, the system remains a professional standard for consistency.

Frequently Asked Questions

What is the difference between French and Italian roast?

French roast is a moderate dark brown with thin surface oils, while Italian roast is darker—nearly black, shiny, and oily. Italian is typically the darkest roast most commercial roasters produce.

What does Espresso roast mean?

Espresso roast is medium-dark brown and can have light or heavy oils. It’s commonly used in northern Italy and sits between French and Italian roast levels in darkness.

Are Cinnamon or Full City roasts still used today?

Cinnamon is a very light roast rarely seen now. Full City, however, is still used and refers to a dark brown roast where oils may just start appearing on the bean surface.

How is roast color measured objectively?

The SCAA uses the Agtron system, measuring ground coffee color with a spectrophotometer and assigning it a number from #95 (lightest) to #25 (darkest). This provides a numeric, repeatable roast depth reference.

Can I measure Agtron at home?

Not easily. The required near-infrared spectrophotometer is expensive (around $7,000–$20,000), and the color charts are unreliable for visual matching due to printing and lighting variability.

Why are there so many names for roast levels?

Roast names come from both regional drinking traditions (like French or Italian) and older US classification systems (like Cinnamon or Full City). Over time, these overlapping terms created confusion, leading to the development of numeric color systems.

FrontStreet Coffee Beans for Exploring Roast Levels

Try FrontStreet’s Classic Blend for a balanced medium roast reminiscent of a traditional American or City roast profile, with notes of caramel and dark cherry. For a deeper experience, their Black Cocoa Blend offers a French-style roast with rich chocolate and fig tones. For those curious about the darkest commercial range, the Ethiopia Huakui single origin can be roasted to a light Espresso or Italian style, showcasing bright acidity even at darker levels. All are great for tasting how roast names translate to flavor. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.