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We offer this list to provide some clarity. This is not exhaustive; there are other degrees of roast and other ways to define these levels, but this, a practical glossary, is combined from many sources and reflects common usage:
- Cinnamon Roast:
- Light brown to cinnamon color
- Beans are dry (no oil droplets present)
- Agtron 53.1 - 58.0
- Internal Bean Temperature - less than 400° F
- Roast stopped before first crack is completed
- Low body and light acidity
- American Roast:
- Medium light brown color
- The beans are still dry
- Agtron 48.1 - 53.0
- Internal bean temperature - 400-415°
- This is the stage where "first crack" begins
- Profile - The acidity brightens and body increases slightly
- City Roast:
- Medium brown
- The beans are mostly still dry
- Agtron 43.1 - 48.0
- The acidity continues to increase and the body becomes more potent
- Internal bean temperature - 415-435°
- First crack stage is finished
- Profile - 50% of the sugar is caramelized, acidity is developed and the varietal character of a bean can be clearly tasted
- City +:
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A more developed stage of City Roast, well beyond first crack. This roast level definition is from a well-known supplier of green coffee.
- Full City:
- Rich brown color
- Beans may show tiny droplets of oil
- Agtron 38.1 - 43.0
- Good Balance between sweetness, body and acidity
- Internal bean temperature - 435-445°
- Just into the first snaps of second crack
- Varietal character is present with decreased acidity and slightly
bittersweet "roast taste"
- Full City +:
- More developed version of Full City well into second crack. This definition is also from a well-known supplier of green coffee.
- Vienna Roast:
- Moderate dark brown color
- Beans have oil on them
- Agtron 33.1 - 38.0
- Internal bean temperature - 445-455°
- Second crack at or near completion
- Acidity muted. Cup quality is bittersweet with heavier body
- French Roast (some call this Italian and some also call the next stage, Italian):
- Dark brown color
- Beans covered with oil
- Agtron 28.1 - 33.0
- Acids are radically decreased
- Internal bean temperature - 455-465°
- Subtle nuances are mostly gone. Body dominates with burnt undertones
- Spanish Roast (some call this Italian and some recognize Italian as
another stage just before this one)
- Beans are nearly black and oil-covered
- Flavor compounds are degraded and charcoal tones are present
- Agtron 8.0 - 28.0
- Internal bean temperature - 465-480°
- Burnt bitter tones dominate
Roasting By Aroma
- The roast gives off its characteristic origin aromas just as
1st crack is winding down, and this is probably a good spot for
an American Roast.
- To achieve a City Roast by aroma, stop the roaster at the first whiff of caramel odors.
- The temperature at which the second cracks starts, will go
down with longer roast times and lower supply temperatures. On a
slow drum, the first pop of the second can still be a light-to-medium
City Roast, not a Full City Roast. On some drum roasters,
stopping at the characteristic "burnt oil" smell is the best way to get a
classic Full City Roast.
- Waiting for a the beans to show oil in
the roaster is the hallmark
of a Vienna or a dark Full City Roast.
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