Roast Levels
Roast levels are achieved by carefully controlling time, temperature, and bean development during the roasting process. As green coffee beans are exposed to increasing heat, they undergo a series of chemical and physical transformations—starting with a light, toasted flavor in cinnamon roasts and progressing to the bold, smoky richness of dark roasts. Key moments, like the “first crack” and “second crack,” help define each stage, with adjustments made to maximize flavor, aroma, and body. Master roasters use sight, sound, smell, and precise timing to craft distinct profiles that highlight the unique characteristics of each bean.
Cinnamon
Roast
A very light roast with a dry, pale surface and sharp acidity. Often roasted just past the first crack, it highlights the bean’s origin characteristics, but can taste grassy or underdeveloped to some palates. Rare and used mostly for cupping or profiling.
Light brown beans with no surface oils. This roast preserves the bean’s natural flavors, acidity, and floral or fruity notes. Ideal for origins like Ethiopian or Kenyan coffee where brightness and complexity are prized.
A balanced roast often considered the “American standard.” Medium brown color with more body and rounded acidity. Notes of caramel, chocolate, and mild fruit are common—great for drip and pour-over.
A slightly darker take on Full City, roasted well into second crack. Bold, rich, and slightly smoky, with oils just beginning to emerge. Chocolatey, bittersweet flavors dominate—without crossing into charred territory.
Darker brown beans, roasted into the beginning of second crack. Lower acidity with more body, and deeper notes like cocoa, toasted nuts, or molasses. A popular choice for espresso and French press.