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Guide To Coffee Roast Levels

In general, coffee roasting terms are not very precise. Usually, coffee roast types (levels) are identified by their color and the temperature reached during the roasting process. There are four main roast levels : light, medium, medium-dark and dark. Although some coffees are naturally darker or lighter than others, these are convenient ways to categorize roasts.

When purchasing your Kona coffee, you should expect different characteristics from each roast type (level):


Light Roast

  • Retain Most of the original coffee characteristics.

  • Have a light brown, tan, color and lack of oil on the roasted beans. They have the highest acidity and are the brightest of the three roast levels.

  • Are sometimes called Half City, Light City, New England, or Cinnamon roasts.

  • Beans reach an internal temperature of 180°C – 205°C (356°F – 401°F). At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack”. So, a light roast generally means a coffee that has not been roasted beyond the "first crack".

 

Medium Roast

  • Roasted just past the "first crack", the beans have a darker brown color than a light roast and will look richer. Some of the coffee’s oils may be visible on the beans. 

  • At this roast level, the coffee’s qualities begin to give way to the roast’s flavors and aromas, creating a balance between acidity and body. You’ll still be able to taste the original coffee, but the brightness of the beans will be complemented with the fuller body that is introduced by the roasting process.

  • Reaches temperatures that range between 210 °C (410 °F) called American, and 219 °C (426 °F) called City. Are also known as Breakfast, or Regular roasts.

 

Medium-Dark Roast (Full City)

  • Roasted just before the "second crack", the beans are a darker brown color than the medium roasts, and have an oily surface.  It gives you a strong, rich flavor, without being too bitter.  

    • 225 °C (437 °F), Full City Roast.

Some coffee roasters consider this roast a dark-roast, but medium-dark it is an oficial classification, separated from the dark roasts.

 

Dark Roast

  • Roasted until reaching the "second crack", the beans are a  dark brown color with an oily surface.  It gives you a strong, rich flavor; the darker the roast, it has less acidity.

  • The brightness of light roasts is replaced with body in dark roasts.

  • Historically, dark roasts have been popular in Europe, where are named as Continental, Italian, French, and Spanish roasts. Espresso roasts are also dark roasts.

  • Reaches temperatures that range as follows:  230 °C (446 °F), Vienna Roast; 240 °C (464 °F), French Roast; 245 °C (473 °F), Italian Roast.


Note: First and second "crack" are audible, physical cracks, that sound like hearing popcorn popping, as a result of expansion of the coffee beans during the roasting process, when its moisture begins to evaporate. This moisture forms steam and pressure, that forces the coffee beans to "crack" while expanding.

Which coffee Roast Is Better? 

Roast level is largely a personal preference, as each level produces different qualities in the coffee. It is all about the taste, the flavor, the aroma, and the brewing method for brewing your Kona coffee. Knowing the features of light, medium or dark roasts, can help you identify the roast level(s) that you might like.  Lighter roasts are greatly recommended for pour-over, while medium-dark and dark roasts are widely used for espresso.

Take a look at our Kona Coffee Brewing Tips for more details about other key factors to consider before brewing your favorite Kona coffee, in addition to the roast level and brewing method chosen.

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