Coffee-roasting levels are notoriously vague and slippery. One person's "medium blond" is another's "medium dark." What's a poor roaster to do?

Well, one thing is to use standard roasting language and categories, which for some reason roasters seem hesitant to do. So that's what you'll find on this page, along with their associated temperatures. Once you identify what you believe is your usual preference, order it using our drop-down menu on the
Purchase page. If it's not exactly what you want, revise it the next time.

An individual bean's character is best experienced at lighter roast levels. As beans approach French roast level, their distinctive varieties disappear and they all begin to taste alike. Do not expect all flavor-descriptions to be present at the darkest roast levels.

Roast Levels; Temp F; Description

City; 426; first crack tails off, coffee is
extremely acidic, probably best for espresso

City+; 430; midway between first and second cracks, excellent for espresso

Full City; 437; just prior to second crack, excellent for brew & espresso

Full City+; 442; a few snaps into second crack, slightly darker than "medium" and excellent for brew & espresso

Vienna; 446; second crack is rolling, sugars begin to collect on bean surface

French; 464+; darkest-possible level before incineration, bean surface is glossy with sugars

"Think of us as yourself in front of the roaster. And let us know how you're doing!"