What are roast levels?

Roast level refers to how long and at what temperature coffee beans are roasted, which significantly impacts their flavour, aroma, and body. The roasting process transforms green coffee beans into the aromatic brown beans we grind and brew. The key roast levels are light, medium, and dark, each offering distinct characteristics:

1. Light Roast

   • Roasted at 196–205°C (385–401°F), just past the first crack (an audible popping sound during roasting).
   • Flavour: Retains more of the coffee's natural characteristics, including fruity, floral, and acidic notes.
   • Body: Lighter, with a crisp and bright mouthfeel.
   • Caffeine: Slightly higher than darker roasts because less is lost in roasting.
   • Common Names: Cinnamon Roast, Light City, Half City.

2. Medium Roast

   • Roasted at 210–220°C (410–428°F), between the first and second crack.
   • Flavour: A balance between the coffee’s origin flavours and caramelized sweetness from roasting. Notes of chocolate, nuts, and mild acidity.
   • Body: Smoother and more rounded than light roast.
   • Caffeine: Slightly less than light roast but still quite high.
   • Common Names: City Roast, American Roast, Breakfast Roast.

3. Dark Roast

   • Roasted at 225–245°C (437–473°F), past the second crack when oils start emerging on the bean’s surface.
   • Flavour: Less origin character, more roast-dominated flavours like smoky, bitter, caramelized, and sometimes spicy notes.
   • Body: Heavy, bold, and rich. Often has an oily surface.
   • Caffeine: Slightly lower than light and medium roasts due to longer roasting.
   • Common Names: French Roast, Italian Roast, Espresso Roast.

Pus simply:

Roast level is how much coffee beans are cooked. The longer they roast, the darker and stronger they taste:

- Light Roast – Bright, fruity, and a little sour.

- Medium Roast – Balanced flavor, a bit sweet and nutty.

- Dark Roast – Bold, smoky, and sometimes bitter.