Roasting Chart
 Americanalso called Lightly roasted; dry and light bodied with little brightness, and low acidity. The roast temperature is kept low enough to preserve sugar content and aroma, as such American roasts are often used for cupping and professional tasting. |
 Cityalso called Medium light brown beans with some brightness. The sugars are lightly caramelized. No oil shows on the surface. A dry and light-bodied bean finish. |
 Full Cityalso called Medium dark brown beans with increased brightness. A mostly dry bean but oily drops may appear on the surface and increase body as a result. Full City roast profiles feature caramel or chocolate undertones and retain most or all of their origin characteristics. |
 Viennaalso called Rich brown beans - extruded oils give the coffee a deeply satisfying and textured full-mouthed feel called 'body'. This body may come at a cost, however: some of the bean’s subtler origin characteristics are overwhelmed. Many consider this an ideal roast for espresso. |
 Frenchalso called Deep brownish-black beans partly or fully covered in oil; very shiny in appearance. Body dominates as a result of low acidity. The sugars are fully caramelized, producing burned overtones. |
 Italianalso called Almost black and oily. Very little aroma. Virtually no subtle nuances of the original taste remain. The sugars are heavily caramelized, giving off a burned flavor as the bean chars. Many choose this roast for American espresso. |
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Photography by Lisa Peryman and Richard C. Owens
