What You Need To Know About The Difference Level of Roast Coffee ?
Difference Level Of Roast coffee
The only way to really understand roast is to associate the flavor with the colour 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 colour:Â Light brown
Bean surface: Dry
Agtron Numbers: 80 â€“ 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 â€“ 50
Notes: Flavor is fully developed; acidity is bright; characteristics of green coffee are clear.
Viennese,Â Â Light French,Â Espresso,Â Light espresso,Â Continental,Â After-dinner,Â European,Â Full-city Roast
Roast colour:Â Medium-dark brown
Bean surface: Dry to tiny droplets or patches of oil
Agtron Numbers: 50 â€“ 40
Note: TheÂ normal or regular roast for many newer speciality 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 colour: Dark brown
Bean surface: Shiny surface
Agtron Numbers: 40-35
Note: AcidityÂ 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 colour:Â Very dark brown
Bean surface: Very shiny surface
Agtron Number: 35-30
Note:Â Â Acidity is gone.Â 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.