FROM LIGHT TO DARK ROASTS
Lighter roasts have more acidity (often more complexity), and the flavors are generally more representative of bean origin. The darker a bean is roasted, the more it develops a “roasted” taste, with complex flavor notes mellowing into richer, more smoky-sweet flavors.
The lighter the roast, the more dense and heavy the bean. As beans are roasted, they lose progressively more water.
Want more kick? Darker beans may yield “stronger” taste, but lighter roasts have more caffeine.
- Light: Light City, Half City, Cinnamon, New England
- Medium: Regular, American, City, Breakfast
- Medium-Dark: Full City, After Dinner, Vienna
- Dark: French, Italian, Espresso, New Orleans, Continental