Roasting Chart


also called 
Cinnamon Roast

Lightly roasted; dry and light bodied with little brightness, and low acidity. A pleasing baked flavor is the result of ending the roast before the beans' sugars have  caramelized. 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.


also called 
Breakfast Roast

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 City 

also called 
Dark Roast

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.


also called 
Continental Roast

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.


also called 
Espresso Roast

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.


also called 
Spanish Roast

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.