Roast Style Descriptions
Cinnamon
The bean is a very light brown to light brown color (like a stick of cinnamon). The bean is dry (no oil present) and tastes like toasted grain or baked bread with distinct sour tones.
City
Moderate to Medium light brown, still sour but not bready. Sometimes called New England Roast. This is the normal roast for cheap Eastern U.S. coffee. Also called Light or American Roast by some specialty roasters. The traditional norm for the Eastern U.S.
Note: Cinnamon and City roasts are sometimes referred to as Light Roast.
Full City
Medium brown in color this is the normal roast for most of the Western US. This is the roast that provides the best taste of the varietal character of the bean, and allows for the coffee’s greatest acidity to be produced.
Full City Plus
The bean is medium dark brown with some slight oily drops. Varietal character is retained with a little bittersweetness and a slightly less acidity.
Note: Full City and Full City Plus roasts are sometimes referred to as Medium Roast.
Vienna
Bean color is a moderate dark brown with oily drops and light surface oil. A more bittersweet, caramelly flavor is present while acidity is muted. This roast is sometimes referred to as Light French.
French
Dark brown, Shiny with oil, burned undertones, acidity diminished. This roast is sometimes referred to as Light Espresso.
Italian
Very, very dark brown, very shiny, burned tones become more distinct, acidity almost gone. This roast is sometimes referred to as Dark Espresso.
Spanish
Black and not so shiny, charcoal tones dominant, flat, acidity gone.
Note: Vienna, French, Italian, and Spanish roasts are sometimes referred to as Dark Roast.
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