Coffee Roasting Glossary

Cinnamon Roast Coffee beans roasted to a light brown color, developing a nutty flavor with the highest acidity. The oil remains in the bean when fresh but seeps out as the beans age.

American Roast Coffee beans roasted to a darker brown than Cinnamon Roast but still a light roast profile with a carmelish flavor.
City Roast Coffee beans roasted to a medium dark roast, slightly darker than American Roast.

Full City Roast A roast that is slightly heavier than a City Roast. The beans are roasted to their full flavor development with no traces of oil on the bean surface when freshly roasted.

Vienna Roast Coffee beans roasted to dark brown color with a small amount of oils on the bean surface. Coffee roasted to a Vienna Roast has noticeable smoky undertones.

Italian Roast Coffee beans roasted at high enough temperatures to bring the natural oil of the coffee to the surface. The smoky overtones are predominant.

French Roast Coffee beans roasted darker than Italian Roast (West Coast). On the East Coast and in Europe, French and Italian roast terminology are the opposite of the West Coast terms. French Roast is sometimes known as "New Orleans Roast" and is characterized by a large amount of oil on the bean surface, heavy smoky overtones and a pronounced bittersweet flavor.