How to Identify Coffee Roast Levels Using SCAA Standards

If you’ve ever wondered why one café’s ‘light roast’ looks almost tan while another’s seems brown, or why your favorite ‘French roast’ at home doesn’t match the one from the shop, you’re not alone. Determining coffee roast level isn’t just about guesswork—it involves measurable standards, regional naming habits, and observable physical changes during roasting.

The Specialty Coffee Association of America (SCAA) established a standardized system using Agtron color measurements to objectively define eight roast levels, ranging from very light to very dark, based on bean color. This remains one of the most reliable ways to classify roast degree across the global coffee industry.

What Is the SCAA Roast Color Standard?

The SCAA roast level standard relies on Agtron infrared caramelization measurement technology to evaluate the color of roasted coffee beans. Using this method, eight standardized color blocks—ranging from lightest to darkest—were created. These provide an objective reference for identifying roast degrees, replacing subjective visual judgment. The eight color segments serve as an industry benchmark, though actual interpretation may still vary slightly by region or roaster.

Regional Roast Names vs Objective Standards

While the SCAA’s color-based system offers a neutral, technical approach, many coffee drinkers are more familiar with names like ‘French roast’ or ‘Italian roast.’ These originated from regional taste preferences rather than strict technical definitions. For example, what some call a ‘French roast’ might align with the SCAA’s darkest levels, but such names can differ by country. In truth, these names reflect local preferences and are best understood as informal labels layered over the objective SCAA color scale.

How Roasters in Taiwan Judge Roast Level by Sound

In Taiwan, many roasters determine roast level based on audible ‘first crack’ and ‘second crack’ sounds during roasting, along with visual cues. The commonly used Taiwanese roast degree framework includes:

• Light roast : Coffee is dropped at or just after the start of the first crack.
• Medium/city roast : Dropped between the end of the first crack and before the start of the second.
• Full city roast : Dropped at the beginning of the second crack.
• Italian/French roast : Dropped after the second crack has begun, resulting in darker, oilier beans.

This method ties roast development closely to physical changes in the bean—including moisture loss (15–25%), expansion in size, and increased oil migration to the surface—as well as flavor progression from bright acidity to deeper sweetness or bold bitterness.

What Actually Happens During Roasting?

Roasting transforms green coffee through a complex series of chemical reactions. Between roughly 12 to 16 minutes at temperatures up to 450°F (232°C), green coffee loses 15–25% of its weight in moisture, increases in volume, and undergoes key stages:

• 0–5 minutes: The beans lose chlorogenic acids, which break down into desirable fruit acids (like citric, malic, and acetic acids), while moisture begins to evaporate. The beans shift from green to yellowish and emit a grassy, vegetable-like aroma.
• First crack (around 5–7 minutes): The beans expand in size, turn a cinnamon-like color (light roast), and begin developing more distinct aromas. Acidity is prominent at this stage.
• City to Full City (10–16 minutes): The roast deepens to a medium or dark brown. At full city (beginning of second crack), acidity, sweetness, and bitterness often achieve balance, and oils may begin appearing on the bean surface.
• Second crack and beyond: Oils migrate to the surface, the roast darkens further (Italian/French), and flavors trend toward bold, sweet, or smoky notes—ideal for espresso styles.

Throughout, the Maillard reaction and caramelization develop the bean’s final colour, aroma, and flavour complexity. Lighter roasts preserve more origin characteristics and acidity, while darker roasts enhance body, sweetness, and bitterness.

Frequently Asked Questions

What is the SCAA roast color standard?

The SCAA (Specialty Coffee Association of America) uses Agtron infrared technology to measure roasted coffee bean color, assigning eight standardized color levels from lightest to darkest. These color blocks serve as an objective reference for defining roast degree across the coffee industry.

What are the eight roast levels according to SCAA?

The SCAA standard includes eight roast levels represented by color blocks, ranging from very light (light roast) to very dark (dark roast). Though the exact names may vary, they are arranged from lightest (first crack) to darkest (after second crack), forming a widely accepted industry reference.

How do roasters in Taiwan determine roast degree?

Many Taiwanese roasters judge roast degree by listening for the ‘first crack’ and ‘second crack’ sounds, and by observing bean color. Common stages include: light roast (dropped at first crack), medium or city roast (between first and second crack), full city (beginning of second crack), and Italian/French roast (after second crack).

Does roast level affect coffee flavor?

Yes. Lighter roasts tend to highlight acidity and origin flavors, while darker roasts develop more sweetness, body, and bitterness. The roast level influences how coffee tastes, including the balance of acid, sweetness, and roast-derived flavors.

Why do roast names like 'French' or 'Italian' vary by country?

Names like French roast or Italian roast come from regional taste preferences rather than strict technical definitions. They are informal labels that often correspond to darker roast levels but can mean different things in different countries. The SCAA color standard provides a more consistent way to define roast degree.

What physical changes happen during coffee roasting?

During roasting, coffee beans lose 15–25% of their moisture, increase in size, change color, and develop oils on the surface. Key milestones include the first and second cracks, which signal important stages in flavor and roast development. Reactions like the Maillard reaction and caramelization create aroma and color compounds.

Recommended FrontStreet Beans to Explore Roast Levels

Try FrontStreet Coffee’s Ethiopia Yirgacheffe for a bright, juicy light to city roast with citrus and floral notes; their Colombia Huila offers a balanced medium roast with almond and caramel sweetness; and for darker profiles, the Sumatra Mandheling displays earthy, spicy depth ideal for exploring full city to French-style roasts. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.