Roast Classification

There is little consistency in roast descriptions; one roaster's full city roast is another's espresso roast. In recent years, regional variations have blurred. For commercial reference, an objective reference has been established by the SCAA called the Agtron gourmet scale, ranging from #95 (lightest) to #25 (darkest). A sample of roasted coffee is illuminated, and the reflectance of certain near-infrared wavelengths is measured; this closely determines the thermal absorbencies of the coffee. The machine that takes these measurements is quite expensive, so a less expensive alternative exists in the form of a series of color tiles that are compared to the roasted and ground beans.

Nevertheless, some generalizations can be made, though again the distinctions are, again, somewhat arbitrary

Light Cinnamon
Light tan, dry, unpleasantly sour, little or no body. Reminiscent of cereal.

Cinnamon
Slightly darker than light cinnamon, but the taste and texture is little different.

Light or New England
Light brown, sourness has decreased, but the cereal taste is largely gone.The name derives from its original use for inexpensive coffee in the eastern U.S.

American
Light to medium brown; once the predominant roast in the United States. Varietal variance distinct.

Viennese or Full City
Medium brown, the norm for most of the Northwestern US. Body, flavor, and aroma are quite balanced

Espresso
Medium to dark brown with drops of oil on the surface, greater sweetness, carbonized sugars lend a caramel flavor; body exceeds acidity.

French
Surface is dark brown and lightly coated with oil; burnt notes become noticeable, acidity low.

Italian or Dark French
Almost black, with a lot of surface oil. Tasted clearly burnt; acidity and even body are almost undetectable.

Spanish
Oily and black and very oily; overwhelming charcoal taste.