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 Product 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 burn off and they 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

Want to watch the process and not simply read about it? Check out the first video in our “Eyes on Coffee” link above.

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