Light Roast vs. Dark Roast: Comparing Coffee Roast Levels

Light roast coffee refers to a roasting style in which the beans roast for just a few minutes to achieve an internal temperature of around 385–400 degrees Fahrenheit. This roast time is just long enough to pass what’s known as the first crack, or the first stage of moisture evaporating from the surface of the bean. This roasting process results in bright, fruity, acidic notes, a light brown color, and a dry, rather than oily, texture. Light roast coffee beans contain the highest amount of caffeine of the three levels (light, medium, and dark) and are also known as “light city,” “half city,” “blonde” roasts, or “cinnamon” roasts.

Light roast coffee is popular among coffee lovers who want to express as much of the natural flavor of the green coffee beans through their chosen brewing method as possible. This roasting level is preferable for specialty coffee or difficult-to-cultivate varieties like Arabica beans grown in Ethiopia or Colombia. Learn how to roast coffee beans with our complete guide.

Medium roast coffee refers to a coffee roasting style in which the beans roast past the first crack to around 410–430 degrees Fahrenheit. At this roast level, the beans lose a bit of their fresh acidity and acquire a nutty, brown sugar undertone. The coffee roaster’s preference will dictate when to pull the beans from the heat. A “city roast” or “breakfast roast” is a common way for coffee roasters to refer to a medium roast, which is a medium-brown color.

Dark roast coffee refers to a coffee roasting style in which the beans roast past the first and second crack, entering medium-dark roast and dark roast territory once they achieve an internal temperature of around 435–465 degrees Fahrenheit. Also known as “full city roast” or Vienna roasts, dark roast coffee beans are dark brown in color, oily, and have deeply caramelized, dark chocolate flavors with very low acidity and a heavy body. Some baristas prefer dark roasts for brewing concentrated drinks like espresso or French press. In an espresso roast, whole beans roast well past the second crack to emphasize this effect.

The much darker roasts, like French roast or Italian roast, with their deep black color and intensely oily surfaces, feature little to none of the original bean’s flavor profile. The dark roast flavor profile tastes most like the roast itself, with dominant flavor notes of smoky char defined by a bitter taste.

Different coffee roasts change the character of the bean and affect the way the coffee tastes. The broad categories of different roast levels offer a range of options for coffee drinkers. Here are a few ways to distinguish the two types of coffee:

• Color: As its name suggests, light roast coffee is a light, caramelly brown color thanks to its reduced roasting time. On the other hand, a dark roast can range from medium brown to a darker brown, depending on the length of the roast time.
• Roasting time: The primary difference between coffee roast levels is the total time the green coffee beans are exposed to heat and their proximity to the first or second crack. This timing determines the color of the bean, the flavor, caffeine content, and the final weight and size. Light roast coffee roasts for a few minutes, while dark roast roasts for eight to nine minutes.
• Caffeine levels: Coffee made with dark roast beans can contain less caffeine than ones made with lightly roasted beans. Dark roasted coffee beans lose most of their density in the extended roasting process, which impacts the caffeine content when measured scoop for scoop.

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