Roast, Roast, Roasted

There are several different types of roasts for coffee. I used to think that that darker the roast was not as good as lighter roasts. Turns out I was wrong!
Light coffee roasts are much more acidic, whereas dark roasts are strong and more flavorful. As the roast gets darker, the amount of caffeine decreases. Not every single bean will taste the same if they're the same roast. A bean from Ethiopia will taste different than a bean from India even if they're both French roast


Cinnamon: This is a light brown bean and the bean is very dry. Most likely, this blend will be more sour than others and doesn't have much body.
New England: Very common in the East Coast in the United States! It's darker than the cinnamon roast, so it won't have any grainy flavor to it, yet it will still have some sourness to it.
American, Light: These beans are medium light brown. This is most commonly used for cupping or professional tasting.
City, Medium: A bit darker, more like a chocolate color. Common in the western parts of the Unites States, and is very good for tasting between other varieties.
Full City: Medium dark brown beans and will have a caramel or chocolate undertone. Oil on the beans will be more visible.
French, Espresso: The beans are getting a darker brown, and French roasted beans are oilier, so they appear more shiny. There is less acidity, but with more of a burned undertone. This roast is often used for Espresso. People think that this is the darkest roast of all, but that's definitely not true!
Italian, Dark French: Darker and oilier, is stronger than the regular French roast.
Spanish: THIS is the darkest roast. It has charcoal undertones and is generally pretty flat.
So there you have it: a list of the roasts and their colors and general flavors!
Now, if you'll excuse me, my freshly brewed coffee is waiting for me upstairs.