Difference Level Of Roast coffee
The only way to really understand roast is to associate flavor with the color and appearance of the bean rather than with name alone. A short summary and video are provided below for your reference.
Light, Cinnamon, New England Roast
Roast color: Light brown
Bean surface: Dry
Agtron Numbers: 80 – 70
Notes: Can taste sour and grainy. Typically used only for inexpensive commercial blends.
Medium, American, Regular, Brown, City Roast
Roast Color: Medium brown
Bean surface: Dry
Agtron Numbers: 70 – 50
Notes: Flavor is fully developed; acidity is bright; characteristics of green coffee are clear.
Viennese, Light French, Espresso, Light espresso, Continental, After-dinner, European, Full-city Roast
Roast color: Medium-dark brown
Bean surface: Dry to tiny droplets or patches of oil
Agtron Numbers: 50 – 40
Note: The normal or regular roast for many newer specialty roasters. Acidity and the characteristics of the green coffee begin to mute. Bittersweetness emerges. The norm for northern-Italian style espresso.
French, Espresso, Italian, Turkish, Dark Roast
Roast color: Dark brown
Bean surface: Shiny surface
Agtron Numbers: 40-35
Note: Acidity is nearly gone; the characteristics of the green coffee muted. Bittersweet tones dominate. The norm for most American-style espresso.
Italian, Dark French, Neapolitan, Spanish, Heavy Roast
Roast color: Very dark brown
Bean surface: Very shiny surface
Agtron Number: 35-30
Note: Acidity is gone. In tactful versions of this roast some characteristics of the green coffee
survive; in aggressive versions all coffees taste the same: bittersweet with hints of burned or charred tones.
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