Having difficulty choosing the "best" coffee roast? Are the coffee roast names confusing you?

The assigning of names to coffee roasts can seem a bit illogical if not confusing at times, but when coffee roast names first began to emerge within the coffee industry, their application was based, to a small degree, on fact. For example, both the French and Italians had (and still have) a tendency to roast their coffee very dark, thus the emergence of the French and Italian Roasts.

But, in today's marketplace, standard coffee roast names (if you can call them standard) seem to be giving way to individual roasters offering catchy, private label, brand names that don't really communicate to the consumer what the actual roast style is. And to throw more confusion into the mix, often times the roast

style names vary by geographic region. An American roast in one region of the U.S. may not be of the same degree of roast as in another region, or the same degree of roast in one region may have a totally different name in another

region. Are we confused yet?

The variety of names used to describe coffee roasts include: French, Italian,

Viennese, Turkish, American, regular, regular city, half-city, full city,

cinnamon, light-cinnamon, just to name a few. It all seems soooooo confusing --

how does one make sense of it all? Simply by associating the flavor of the

coffee, with the color and/or appearance of the coffee beans, rather than

relying on the roast name alone.

High-grown Arabica beans are chock full of complex, aromatic flavors that are

just waiting to be released by the roasting process. Other than the origin of

the bean, the degree of roast is the next most important factor in the flavor of

a high-quality, gourmet coffee. The degree of roast is determined by the

roaster, based on the origin and type of bean. Roasters try to emphasize those

qualities of the bean that they feel are most desirable. But since everyone has

different perceptions and tastes, including roasters, coffee roasts can vary to

a large degree even when using the same coffee beans. Thus, the end result is

that you wind up with a variety of very different tasting coffees.

When choosing a coffee roast, there really is no such thing as the "best"

roast. Many factors affect one's choice in a coffee roast, the most important

being your own personal taste preferences. What time of day you intend on

drinking your cup of joe, or what type of food you will be eating it with, are

other important considerations. A good rule of thumb is to follow the sunlight

in your day -- lighter roasts go well in the morning with breakfast, medium

roasts in the afternoon, and darker roasts in the evening, especially after a

rich, spicy meal. But again, your own personal taste preferences will

prevail!

Light Roasts Light roast coffees are of course

light brown in color and the beans' surface is dry. Light roasts often preserve

a coffee's origin or flavor characteristics specific to that coffee's growing

region. Light roast coffees tend to emphasize the more subtle, complex flavors

of a coffee, often floral and citrusy or fruity notes that denote a high

acidity. These roasts are light-bodied, somewhat sour, and are characterized as

"snappy."

Light Cinnamon -- the beans are very light in color and dry

with no coffee oils visible on the surface. The coffee usually has little body

and there are noticeable sour notes. There's also a baked or bready taste to the

coffee.

Cinnamon -- the beans are still light brown and dry with no

coffee oils visible. The hints of toasted grain remain and there are distinct

sour, acidic notes.

New England or Half City -- the beans are a little darker

than the cinnamon. The taste is still sour but not bready. This style is not as

frequently used as other roast styles, but is common in the eastern U.S..

• American or Light -- the beans are medium light brown in

color. This is the roast used mainly in the eastern U.S. and is the roast style

most often used for cupping or professional coffee tasting.

Medium Roasts Medium roast coffees are a dark

brown color and may have some oily spots on the surface of the beans. The

acidity factor, or sour-citrusy flavors are decreased in this roast and the more

caramel-like, spicy and or nutty notes are accentuated. Most coffees reach their

peak of flavor and complexity with this roast, and it is probably the most

common roast used by today's roasters.

Medium or City -- the beans are a medium brown color. This

roast style is most common in the western U.S. and is the recommended degree of

roast for tasting the different origin flavors in a coffee.

Full City -- the beans are medium dark brown in color and

show some coffee oils on the surface. This is also a good roast for tasting

origin characteristics of the coffee. The taste is slightly bittersweet with

caramel and/or chocolate undertones.

• Light French, Viennese, Light Espresso or Continental --

the beans are a dark brown color and are shiny with light surface oil. There's

less acidity in this roast and the taste is more bittersweet. There are

caramel-like flavors with burnt undertones. This roast is often used for

espresso.

Dark Roasts Dark roast coffees have slightly less

caffeine and are less acidic than lighter roast coffees. In dark roasts, the

oils within the beans have been driven to the surface making the beans appear

quite shiny. Some of the more subtle, complex flavors of lighter roast coffees

are significantly reduced and/or destroyed with dark roasts. These flavors are

replaced by more pungent, bittersweet sometimes tangy, dark roasted flavors that

include chocolate and caramel notes.

French, Espresso, Turkish or Dark -- the beans are dark

brown in color and they are somewhat shiny with surface oil. They have burnt

undertones and their acidity is quite diminished. This is the most popular roast

for espresso.

Italian, Dark French or Heavy -- the beans are a very dark

brown color and the surface is very shiny or oily. There's a stronger burnt

flavor to the bean and the acidity is almost gone.

• Spanish -- this is the darkest roast of all. The beans are

nearly black and very shiny. Burnt undertones dominate and the flavor has been

reduced to a few weak, sweet notes. The taste can sometimes be flat, and the

body of the coffee thin.

This plethora of roast names just scratches the surface, and often times some

of the darker roasts included in the light and medium categories could easily

fall into the subsequent category. There's a very fine line that separates one

roast category from another -- and again, it's all very subjective, and we can

only approximate the categories and the roast names that fall within them.

So if you're still not sure which coffee roast to choose -- take the plunge!

Purchase a few coffee samplers from your favorite gourmet coffee retailer and

start testing. Look for the degree of roast that brings out the best flavor and

aromatic characteristics of the coffee bean. Also keep in mind the type of

brewing method you will be using on your coffee -- select darker roasts for

espresso, and light to medium roasts for your automatic drip.

While there are many factors to consider when selecting the "best" coffee

roast, once you understand the differences in the degrees of roast, and the

flavor characteristics associated with each roast style, and you try to ignore

those catchy brand names, you will have a much easier time choosing that perfect

roast.