From green beans to the perfect cup, what is your roasting level? Find below a simple list of the roasting levels of our beans and also the more prominent characteristics of each roasting type. Discover how to purchase our coffees and taste team in the comfort of your home on our coffee loving website at Cupvia.com
Un Roasted
22 °C (72 °F), green beans
Green coffee as it arrives at the dock. The beans can be stored for approximately 12–18 months in a climate controlled environment before quality loss is noticeable.
165 °C (329 °F), drying
During the drying phase the beans are undergoing an endothermic process until their moisture content is evaporated, signifying first crack.
Light roast
196 °C (385 °F), cinnamon roast
A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.
205 °C (401 °F), light roast
Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.
Medium roast
210 °C (410 °F), American roast
Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.
219 °C (426 °F), city roast
Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.
Dark roast
225 °C (437 °F), full city roast
Medium dark brown with occasional oil sheen, roast character is prominent. At the beginning of second crack.
230 °C (446 °F), Vienna roast
Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.
240 °C (464 °F), French roast
Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant, none of the inherent aroma or flavors of the coffee remain.
245 °C (473 °F), Italian roast
Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body.
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