Roast Levels homeroastcoffee.

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Cinnaman Roast - Lightest of traditional roasts. Cinnamon

color. Bean temperature 375 to 395 degrees F. Timing - just
prior to or beginning of First Crack. Varietal characteristics are
Tea like and Grainy. Acidity sharp at it's peak. Very little Body.

New England Roast - Light roast. Light Brown Color. Bean

temperature 390 to 405 degrees F. Timing - during First
Crack. Varietal characteristics prevelant and distinguishable.
Acidity high crisp. Body developing.

American Roast - Traditional East Coast favorite. Medium

Brown in color. Bean Temperature 405 to 420 degrees F.
Timing - near the end of first Crack. Great roast for tasting the
varietal character of the bean. Well developed acidity and
body, more balanced mouth feel than prior roasts.

City Roast - Traditional North American favorite. Medium

dark Brown in color. Bean Temperature 415 to 435 degrees F.
Timing - Between the Cracks. Varietal character of the bean
slightly muted. Acidity rounding off toward richness. Body still
developing but nearly full.

Full City Roast - Let the Dark side begin. Dark Brown in
color, most beans appear dry. Bean Temperature 430 to
445 degrees F. Timing - Beginning of Second Crack.
Varietal characteristics giving way to bittersweet roast
flavor. Acidity rounding off. Body full.

Vienna Roast - Feel the power of the Dark side. Very

Dark Brown in color, some beans appear shiny with oil
droplets. Bean Temperature 440 to 455 degrees F.
Timing - During Second Crack. Varietal characteristics
replaced by bittersweet caramelized roast flavor. Acidity
dropping off. Body full.

French Roast - Popular roast for Espresso drinks.

Almost Black in color, beans are shiny with surface oil.
Bean Temperature 450 to 465 degrees F. Timing - End
of Second Crack. Dominant bittersweet caramelized
roast flavor. Acidity indiscernible. Body thinning.

Italian Roast - Also a popular roast for Espresso drinks.

Black in color, beans are shiny with surface oil. Bean
Temperature 460 to 470 degrees F. Timing - Ending or
Just past Second Crack. Bittersweet caramelized roast
flavor giving way to burnt taste. Acidity indiscernible.
Body thinning.

Spanish Roast - Black and shiny with surface oil. Bean

Temperature over 470 degrees F. Timing - past Second
Crack. Burnt taste. Flat. Body thin.
Cinnamon

New England

American

City

Full City

Viena

French
Italian

Spanish