Coffee roasting levels

A guide to better choices

Coffee roasting is not just a technical process, but an art that gives each bean its own character. Green coffee beans are inconspicuous on their own, but it is thanks to roasting that they become a fragrant base for espresso, cappuccino or filter coffee. The degree to which the coffee is roasted determines its final taste, aroma and appearance.

What happens during roasting?

When coffee beans are heated, they change their color, structure, and chemical composition. The so-called “first crack” occurs, when pressure builds up inside and the beans crack audibly. This is when the coffee enters the phase where its flavor profiles are formed. Depending on the length and intensity of roasting, different degrees are created - from light to very dark.

Light roast

What it looks like: the grains have a light brown color and a matte surface without oils.

Flavor profile: pronounced acidity, fruity and floral notes, often reminiscent of citrus or berries.

Where it fits: It excels in alternative brewing methods (V60, Chemex, Aeropress), where the subtle nuances of origin can be recognized.

Medium Roast

What it looks like: the grains are medium brown, still dry, without shine.

Taste profile: balance between sweetness, acidity and a subtle bitterness. Notes of chocolate and nuts emerge.

Where it fits: a universal choice – suitable for both espresso and filter coffee.

Dark roast

What it looks like: very dark color, often shiny surface due to oils.

Flavor profile: minimal acidity, but lots of dark chocolate, cocoa or smoky notes.

Where it's suitable: for those who love strong coffee with a real "kick", typically for espresso or a moka pot.

VISUAL GUIDE TO COFFEE BEANS

Learn how roasting changes color, shine, and flavor.

Light roast (Light / Blonde)

It is characterized by fresh acidity and floral-fruity tones. Ideal for filter drinking, for example.

Medium roast (Medium / City)
A balanced, medium brown grain with hints of caramel and nuts. A versatile choice for most cooking methods.

Medium-Dark (Medium-Dark / Full City)
Darker brown, slightly glossy finish. Fuller body with chocolate and nutty notes. Less acid. Great for espresso and French press.

Dark / Espresso roast
Dark brown, shiny and oily bean. Distinctive smoky and caramelized notes, low acidity. For strong espressos and milk drinks.

Why is commercial coffee different from coffee from small roasters?

It may have happened to you: you buy a packet of "light roast" from a well-known brand off the supermarket shelf, and then you taste a light roast from a small artisanal roaster. And the difference? Abysmal.

Large companies label roasts differently than modern fine roasters do. What is a “light roast” for them could easily fall into a medium or even dark roast in the fine coffee environment.

How is that possible?

Commercial coffee

Large companies work with huge quantities of beans, often of lower quality. If they were to roast them really light, all the imperfections and defects would be revealed. That is why they shift their categories more towards the darker spectrum. Bitterness and smoky tones can hide uneven quality. The label “light” or “medium” can therefore be shifted towards the darker spectrum. Thanks to this, the coffee feels uniform and stable, which is what the customer expects from a large brand.

Selected coffee from small roasters

Here, the approach is different. The roaster works with carefully selected beans, wanting to preserve their original character, i.e. the taste of the given variety, farm and processing. That's why they can afford to go for a lighter roast, which will let these nuances stand out. In addition, they often use more precise scales (e.g. agtron values) and verbal descriptions, which will make it easier for you to navigate.