Coffee Roast Terminology

There are literally hundreds of terms and names used for the various roasts of coffee. Terminology comes from many different places. For example: French Roast Coffee comes from a name that was given to the style common in France, which is a very dark roast of coffee. It should be quite obvious that coffee does not grow in France, but that the name “French Roast” refers to the preffered roast in that region. The same can be said for Vienna and Italian style roasts.

Here is a brief outline of names given to roasts in the Specialty Coffee industry based on the point at which the roast is terminated and the coffee is allowed to cool.

City or Light Roast Coffee

This roast will tend to be a light to medium brown colour and is the lightest roast. Coffees roasted to this level are preferable in cupping, where the motive is tasting varietal characteristics of a bean.

Full City (+) or Medium to Medium-Dark Roast Coffee

The typical roast enjoyed in North America. This roast will tend to be a medium to dark brown colour. In this roast, the most complex nuances will be found. Properly crafted, the term refers to a roast that has allowed the bean to develop to its fullest and best-known potential

Vienna Roast or Dark Roast Coffee

This roast will tend to be dark brown with oil drops on the surface. The flavour of the roast, rather than the bean begins to dominate the flavour of these coffees. Some varietal nuances remain, however they are very subtle in comparison to the bitter sweet flavour produced by darker roasts.

French or Very Dark Roast Coffee

This roast is black, with the bean surface entirely covered in oil. Varietal nuances are sacrificed for heavy bitter sweet notes and a much thinner body. Burned, charcoal like tones become more distinct, acidity is almost gone.