The 8 Stages of Professional Coffee Roasting Explained

When you buy specialty coffee, the roast level isn’t just a marketing term—it’s a precise stage in the roasting process that shapes flavor, acidity, and body. But with terms like ‘City,’ ‘Full City,’ and ‘French’ floating around, it’s hard to know what they actually mean or how they affect your cup. If you’ve ever wondered why some coffees taste bright and tea-like while others are bold and smoky, the answer starts with understanding these roast stages.

Professional coffee roasting is divided into eight defined stages, each with a specific color range, temperature window, and flavor profile. These stages—from Light (also called Cinnamon) to Italian—are used intentionally by roasters to bring out certain characteristics in the coffee bean.

What Are the 8 Professional Coffee Roast Stages?

Coffee roasting progresses through eight standard stages, each marked by changes in color, internal bean temperature, and flavor development. These stages help roasters achieve specific taste profiles, from bright and acidic to deep and smoky. The stages are: Light (Cinnamon), Medium (American-style), City, Full City, French, and Italian. Each stage represents a different balance of roast time, heat application, and the chemical reactions happening inside the bean—especially the Maillard reaction and first and second cracks.

Stage-by-Stage Breakdown of Coffee Roast Levels

1. Light Roast (aka Cinnamon Roast)

This is the lightest professional roast level. The beans reach an internal temperature of around 205°C (first crack ends), and the color is a very light brown, almost cinnamon-colored. At this stage, acidity is high but sweetness and body are underdeveloped. The roast is rarely used for drinking and more for green bean evaluation. Flavor is often sharp, grassy, and lacks complexity.

2. Cinnamon Roast (Light-Medium)

Also called Light Roast, beans are roasted to around 195–205°C, just before or at the start of first crack. The color is yellowish-brown. Most of the grassy (‘green’) aroma fades, but the cup remains high in acidity and light in body. This roast is common in traditional American-style light roasts and highlights origin character.

3. Medium Roast

Roasted to approximately 205–215°C, this is a balanced roast where both acidity and mild bitterness begin to show. The color is medium brown. It’s widely used in blended coffees and offers moderate sweetness, acidity, and body. This is still within the range of classic American roast profiles.

4. High Roast (aka City-Plus or Medium-Dark)

Reaching about 215–225°C, this roast is slightly darker than medium. The beans show light reddish-brown tones and a touch of oil may begin to emerge. Acidity softens while bitterness increases. This level is especially favored in Japan and parts of Central Europe, and is suitable for beans like Jamaican Blue Mountain.

5. City Roast

This is the most balanced, ‘standard’ roast level, typically at 215–225°C. It’s where many consider the best balance between acidity and bitterness. The color is a medium-dark brown. Common in traditional filter coffees, especially for Brazilian and Colombian beans. This is also known as City Roast.

6. Full City Roast

Roasted to around 225–230°C, just before the start of the second crack. This roast has a darker brown color with slight surface oil beginning to show. Bitterness becomes more prominent than acidity, and the cup is rich and full. Frequently used in American-style espresso blends and well-suited to cold brews.

7. French Roast

This dark roast begins around 230–235°C and is where the second crack may start or just finish. The beans are dark brown, nearly black, with an oily surface. Acidity is nearly gone, and the roast flavor dominates. Popular in Europe—especially France—and ideal for drinks like café au lait and Viennese coffee. The body is heavy and the aroma is roasty.

8. Italian Roast

The darkest professional roast, reaching 235–240°C and beyond. Beans are nearly black with a shiny, oily surface. The roast character is extremely intense, and any origin flavors are mostly eclipsed by smokiness and carbon notes. This roast is mainly used for espresso preparations, especially in Latin countries, and is standard for espresso blends and milk-based drinks like cappuccinos.

Coffee Roast Level Temperature & Color Chart

The following table outlines each professional roast stage, typical bean color, temperature range during roasting, and associated roast name:

Frequently Asked Questions

What is the lightest professional coffee roast called?

The lightest professional roast is called Light Roast or Cinnamon Roast. It’s roasted to around 205°C, ending the first crack, and results in a light brown bean with high acidity but underdeveloped sweetness and body. It’s rarely used for drinking and mostly for green bean inspection.

What roast level is City Roast?

City Roast is a balanced, medium roast level typically roasted to 215–225°C. It’s considered the most balanced roast for highlighting both acidity and body, often used for Brazilian and Colombian beans. It sits between Medium and Full City roast levels.

What’s the difference between French and Italian roast?

French Roast is dark brown to nearly black, with oils starting to appear on the surface, roasted to 230–235°C. Italian Roast is darker still—black-brown and very oily—reaching 235–240°C or higher. Italian is the darkest professional roast, often used for espresso, while French is popular in European-style milk drinks.

At what temperature does first crack happen?

First crack typically occurs around 205°C, marking the end of the Light Roast stage and the beginning of more developed roast levels. It signals the physical expansion of the coffee bean as moisture escapes.

How does roast level affect coffee flavor?

Lighter roasts preserve more origin flavors, acidity, and floral or fruity notes. As roast levels deepen, acidity decreases, body increases, and roast-driven flavors like caramel, chocolate, and smokiness become more prominent, often masking the bean’s origin characteristics.

Recommended FrontStreet Beans for Roast Stage Exploration

Try FrontStreet Coffee’s Ethiopia Humbera for a bright Light-to-Medium roast experience, showcasing citrus and floral tones; their Jamaica Blue Mountain offers balanced Medium-to-City roast sweetness and complexity; and their PWN Golden Mandheling delivers a heavier City-to-Full City profile with classic Indonesian body and spice. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.