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