Which Roast best suits me?

Most people will have their own personal preference when it comes to the desired roast,. Domestic buyers are generally happy to have their choices reduced to three or four categories, light, medium, medium-dark and dark. Alternatively, commercial roasters classify roast types with a more complex and internationally accepted criteria. Below are the commonly accepted stages:

Cinnamon Roast – 196 °C (385 °F) A very light roast before the first crack. Light brown and toasted grain flavours.

New England Roast- 205 °C (401 °F) – still quite light in colour, draws from origin characteristics, complex acidity.

American Roast-  210 °C (410 °F), towards the end of the first crack, very common roast for single origin beans.

City Roast – 219 °C (426 °F), darker brown and common to most speciality coffees.

Full City Roast – 225 °C (437 °F), med – dark brown, beginning of second crack with some oil sheen.

Vienna Roast – 230 °C (446 °F), dark brown, with caramelised flavour, bitter sweet taste.

French Roast – 240 °C (464 °F) Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant at this level. Little, if any, of the inherent flavors of the coffee remain.

Italian Roast – 245 °C (473 °F) – Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body.

Spanish Roast – 250 °C (482 °F) – Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body.