The 8 Professional Coffee Roast Levels Explained

When you buy specialty coffee, roast level matters more than origin alone. Whether you're brewing bright pour-overs or bold espressos, knowing what each roast stage does to flavor helps you pick beans that match your taste and method. But with terms like 'city roast' and 'cinnamon roast' floating around, what do they actually mean—and where’s the line between them?

Professional coffee roasting is divided into eight defined stages, ranging from extremely light (around 205°F) to nearly burnt (240°F+). Each stage affects color, flavor, acidity, and body in predictable ways—here’s exactly how.

What Are the 8 Standard Coffee Roast Levels?

Coffee roasters classify roast levels by development stage, color, temperature range, and flavor outcome. These eight levels—from lightest to darkest—are widely used in both specialty and commercial settings to guide roast profiles and predict cup characteristics.

Light Roasts: From Cinnamon to City

1. Extremely Light Roast (LIGHT Roast)

The lightest possible roast. Beans reach only the start of first crack, turning a very light cinnamon color. Acidity and aroma are underdeveloped, with little to no sweetness or body. This level is rarely consumed but sometimes used for green bean analysis. Flavor is thin and often unpleasant if brewed.

2. Light Roast (CINNAMON Roast)

A common roast level where beans are removed just before or at the beginning of first crack. They show a yellowish-brown (cinnamon) color. Sourness is prominent, but the roast clears away raw “green” bean smell. This level is typical in traditional American-style brewing and brings sharp acidity with moderate aroma. Not often used today but historically popular.

3. Medium-light Roast (MEDIUM Roast)

This is a mild-to-moderate roast that finishes just past the start or in the early part of first crack. Color turns medium brown. Both acidity and bitterness begin to appear, creating a balanced entry-level cup. Aroma, acidity, and body are all mid-range, making it a common choice for blended coffees and lighter everyday brews.

4. Medium-dark Roast (HIGH Roast)

Also called concentration or medium-dark roast, this level extends slightly deeper than medium-light. The beans show light reddish-brown and begin developing oil sheen near the end. Bitterness increases while acidity remains present, resulting in a balance of bright and bold flavors. Popular in Japan and Central Europe; noted for use with premium beans such as Blue Mountain.

Mainstream Roast Levels: City to Full City

5. City Roast (CITY Roast)

The most balanced and widely adopted standard roast level. Beans are roasted to the middle or end of first crack, achieving a reddish-brown color. Acidity and bitterness reach equilibrium, producing a cup suitable for a variety of brew methods. Commonly used for Brazilian and Colombian beans and considered ideal for traditional filtered coffee.

6. Full City Roast (FULL-CITY Roast)

This roast sits just past the end of first crack and before second crack begins. Color deepens to dark brown with slight surface oil. Bitterness outweighs acidity, and the style is favored in Central and South American brewing traditions. It performs exceptionally well in iced coffee preparations due to its bold, sweet robustness.

Dark Roasts: French to Italian

7. French Roast (FRENCH Roast)

An intense dark roast where beans enter the beginning of second crack. They turn dark brown verging on black and develop a shiny surface. Acidity is nearly absent, replaced by a smoky, heavy body and rich, syrupy sweetness. Popular in French and European espresso styles, it’s well-suited to drinks like café au lait and Viennese coffee.

8. Italian Roast (ITALIAN Roast)

The darkest standard roast level before carbonization. Beans reach the middle of second crack or beyond, appearing nearly black with an oily, glassy surface. Burnt tones emerge, acidity is fully muted, and the profile is harsh with heavy roast flavors. This level is dominant in Latin American espresso traditions and essential for traditional espresso blends, including ristretto and cappuccino bases.

Roast Level Temperature & Development Chart

The table below aligns each roast level with corresponding color, temperature range, and development milestone:

Frequently Asked Questions

What is the lightest professional coffee roast level?

The lightest is Extremely Light Roast (LIGHT), where beans are roasted just to the start of first crack, achieving a very light cinnamon color. This level is rarely consumed due to underdeveloped flavor, high sourness, and lack of sweetness or body. It is mainly used for green bean testing.

At what temperature does first crack happen in coffee roasting?

First crack typically begins around 195–205°C (383–401°F). Light roasts like Cinnamon end here, while Medium roasts begin just after this point. This marks the first major physical reaction in the bean, driven by internal moisture expansion.

What is the difference between City and Full City roast?

City Roast ends around 215–225°C, balancing acidity and bitterness and ending at or just after first crack. Full City Roast continues to 225–230°C, roasted just before second crack, resulting in stronger bitterness, reduced acidity, and a darker, richer cup preferred for iced coffee.

Which roast level is best for espresso?

Espresso can work across roast levels, but the most traditional professional range is French Roast (~240°C+) and Italian Roast (235–240°C+), both dark roasts. However, many specialty espressos use City to Full City roasts to highlight origin character with balanced roast sweetness.

What roast level shows the most origin flavor?

Light to medium roasts (like Cinnamon, Medium, and City) preserve the most origin-specific flavors, including floral, fruity, and acidic notes. Heavier roasts tend to mask these traits under roast-derived bitterness and sweetness.

How do roast levels affect coffee brewing?

Lighter roasts (Cinnamon to City) extract more acidity and floral or fruit notes and suit methods like pour-over or cold brew. Darker roasts (French to Italian) develop bold body and bitterness, ideal for espresso, French press, or milk-based drinks.

FrontStreet Coffee Beans for Light & City Roast Brewing

For exploring light and city roast profiles, try FrontStreet’s Ethiopia Yirgacheffe Gedeb Cooperative—bright with citrus, jasmine, and berry notes, perfect for pour-over. Their Ethiopia Humbera (Geisha) offers tropical fruits and honey-like sweetness in a medium-light roast. For a juicy, acidic cup, the Kenya Little Tomato highlights SL28/SL34 varieties with crisp berry flavors in a light-medium roast. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.