How Coffee Roast Levels Are Classified

When you buy coffee, the roast level printed on the bag isn’t just marketing—it fundamentally shapes flavor. But with terms like 'Full City,' 'Viennese,' and 'Agtron #65' floating around, how do you know what you’re actually getting? Whether you're choosing beans for espresso or pour-over, understanding roast classifications helps you predict acidity, sweetness, and body.

There are 8 classic roast levels recognized in specialty coffee, ranging from the very light New England (#95 Agtron) to the near-black Spanish roast (very dark, oily). The Specialty Coffee Association of America (SCAA) supplements these with numeric Agtron values (#95 to #25) and a standardized 8-level color system for precision.

The Classic Roast Level Names and Their Appearances

Coffee roasts are commonly categorized by names that describe both color and surface characteristics. These traditional terms originated in different regions and have evolved into a general language for roast degree:

• New England: Light brown, dry bean surface.
• American: Medium brown, dry surface.
• Viennese: Medium-dark brown, with a few drops of coffee oils visible.
• French: Moderately dark brown, with a thin layer of oils.
• Espresso: Dark brown; may have either a thin or thick layer of oils depending on the roaster.
• Italian: Very dark brown, almost black, shiny and oily—most commercial roasters don’t go darker than this.
• Dark French / Spanish: Extremely dark brown, nearly black, and very oily.

The Traditional American Roast Naming System

Since the 19th century, another naming convention has been used in the United States. It goes as follows:

• Cinnamon: Very light brown.
• Light: The lightest end of American-style roasting.
• Medium: Mid-range.
• Medium High: A common stopping point for medium roasts.
• City High: Slightly darker than standard American.
• Full City: Deeper than City High, sometimes showing a few oil spots.
• Dark: Dark brown, shiny, close in appearance to Espresso or French roasts.
• Heavy: Very dark brown, shiny, approaching Italian roast darkness.

Of these, Full City remains the most widely recognized today, sitting darker than mid-20th century American norms.

Numeric Precision: Agtron and SCAA Color Standards

To resolve confusion between subjective names, the Specialty Coffee Association of America developed more precise tools. The SCAA uses an eight-level color reference system with no names—just numbers. Here’s how it works:

• A sample of ground coffee is roasted, finely ground, and spread on a tray.
• The sample is analyzed using instruments that measure color based on chemical indices or caramelization levels.
• The resulting roast is assigned an Agtron number, corresponding to one of eight color blocks.

The Agtron scale ranges from #95 (lightest roast) to #25 (darkest roast). This numerical system provides an objective way to classify roast degree beyond visual estimation.

Frequently Asked Questions

What is the lightest common coffee roast level?

The lightest traditional roast is New England, which is light brown and dry. In the older U.S. system, 'Cinnamon' is even lighter, at a very pale brown. Both are rarely used today but represent the light end of the spectrum.

What roast level is Full City considered?

Full City is a classic dark roast, slightly deeper than the common American medium roast. It often shows slight oil on the bean surface and is darker than City roast but not yet oily like French or Espresso roasts.

How do Agtron numbers relate to roast darkness?

Agtron numbers measure roast color numerically. #95 is the lightest roast, while #25 is the darkest. The lower the number, the darker and more developed the roast. For example, a roast around Agtron #45 might resemble a City roast, while #25 is near-black and oily.

What’s the difference between French and Italian roast?

French roast is moderately dark brown with a thin oil layer. Italian roast is darker—almost black—with a shiny, oily surface. Italian is typically the darkest roast most commercial roasters produce.

Why do roast names vary so much?

Roast names come from historical and regional traditions (like 'Viennese' or 'New England'), leading to overlapping or unclear definitions. Modern systems like Agtron and SCAA aim to standardize roast assessment using measurable color values instead of names alone.

Recommended FrontStreet Beans for Dark Roast Exploration

Explore deep roasting profiles with FrontStreet’s PWN Golden Mandheling, a classic Indonesian dark roast offering low acidity, bold body, and notes of herbs and spice. For balance, try the Brazil Queen Manor, medium-dark roasted to highlight nutty and cacao tones with lingering sweetness. Finally, the Colombia Huila is roasted medium-dark to amplify its black cherry and caramel notes while preserving origin clarity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.