Introduction:The roast level of coffee beans is a key factor that determines their flavor profile. From the bright fruity notes of light roasts to the rich, smoky tones of dark roasts, each roast degree boasts unique color, acidity, and body characteristics. Based on professional Agtron color values, this article provides an in-depth analysis of the roasting features across eight stages from #95 to #25. It also covers the timing of dropping the beans and the corresponding flavor transitions, along with practical examples showcasing the roasting and pour over parameters of two classic regional beans to help you understand the relationship between roasting and flavor.

The expression of coffee flavor is inseparable from its roast level. However, many beginners often find terms like “light roast,” “medium roast,” and “dark roast” vague, and may even be confused by commercial terms such as “cinnamon roast” or “French roast” on packaging. In fact, definitions of roast levels have varied globally until the Specialty Coffee Association of America (SCAA) collaborated with Agtron to introduce a unified standard using numerical values measured by an infrared caramelization analyzer (Agtron), creating a common language for the industry. This facilitates precise discussion and reproduction of roast results.

The SCAA-established standards divide coffee roast levels from light to dark into eight grades, each corresponding to a specific Agtron color value and providing roast masters with clear visual references via standardized color charts. These eight roast stages are: Light Roast (#95), Cinnamon Roast (#85), Medium Roast (#75), High Roast (#65), City Roast (#55), Full City Roast (#45), French Roast (#35), and Italian Roast (#25). This system not only enables more accurate communication among roast professionals but also offers consumers more informed purchasing guidance.

Coffee at different roast stages not only varies in appearance but also sees significant impacts on final flavor based on the dropping time (the point at which beans leave the roaster drum during the process). Generally, the earlier the drop, the more origin flavors and acidity are preserved; the later the drop, the more pronounced caramelization reactions lead to increased bitterness and body. Below is a detailed breakdown of the typical traits for each stage:

Agtron #95 – Light Roast
Drop time: Towards the end of the first crack (just before it intensifies)
At this stage, the beans are light brown in color, with bright acidity—ideal for highlighting origin-specific characteristics such as floral and fruity notes, commonly found in high-altitude specialty beans.

Agtron #85 – Cinnamon Roast
Drop time: Around the end of the first crack
The beans exhibit a light tan exterior, with a crisp taste and prominent acidity, suitable for drinkers who prefer bright acidity and a lighter mouthfeel.

Agtron #75 – Medium Roast
Drop time: After the first crack ends
This stage achieves a good balance between acidity and body, favored by most pour over enthusiasts and ideal for showcasing the bean’s multi-layered flavors.

Agtron #65 – High Roast
Drop time: During the quiet period between the first and second cracks
Flavor shifts toward caramel and nutty notes, with reduced acidity and increased body—suitable for those who enjoy bold yet not overly heavy profiles.

Agtron #55 – City Roast
Drop time: Just as the second crack begins
The cup feels smoother, with emerging caramel aromas—a common urban choice suitable for most brewing methods.

Agtron #45 – Full City Roast
Drop time: Just before the second crack becomes intense
Acidity further subsides, with flavors turning richer and fuller—ideal for consumers who prefer deeper roast characteristics.

Agtron #35 – French Roast
Drop time: During the intense phase of the second crack
Beans turn deep black with initial oil sheen, featuring pronounced smokiness and almost no acidity—where bitterness and sweetness intertwine, suitable for espresso or bold brews.

Agtron #25 – Italian Roast
Drop time: When oils begin to emerge on the bean surface
This stage is commonly used for espresso, with rich crema, concentrated flavor, and noticeable bitterness—perfect for making espresso.

To help readers gain a more intuitive understanding, here are two real-world examples of classic regional beans and their roast and pour over profiles: one is a washed Yirgacheffe Gotiti Cooperative bean roasted lightly, and the other is an Indonesian PWN Golden Mandheling wet-hulled bean roasted to a medium-dark level. Both beans showcase distinctive flavor profiles and extraction parameters.

Take the washed Yirgacheffe Gotiti Cooperative bean as an example. Grown at an altitude of 1900–2300 meters, this Grade G1 heirloom variety benefits from clean and bright washing processing. A coffee roaster extended the caramelization phase after the first crack by about 1 to 3 minutes to enhance complexity and body, while keeping the acidity from becoming too sharp. The actual roast drop occurred at approximately 193.5°C, corresponding to a medium roast around Agtron #75, delivering an excellent balance of citrus, black tea, and a smooth lingering finish.

For brewing suggestions, using a V60 filter cone can fully highlight its fruity and floral notes. Recommended brewing parameters include a water temperature of 91–92°C, a coffee-to-water ratio of 1:15, medium-fine grind (approximately 80% passing through a #20 sieve), and a three-pour technique to ensure stable extraction and extend flavor development.

Another classic—the PWN Golden Mandheling—is an Ateng variety from Indonesia’s Aceh region in Sumatra, processed using the wet-hulled method with relatively high moisture content, thus requiring careful attention to the drying phase during roasting. This bean is ultimately roasted to around Agtron #45, a full city roast, dropped just before the second crack intensifies, yielding sweet herbal, spicy, and rich chocolatey notes with a full and layered body. It is recommended to use a KONO filter cone with a medium-coarse grind (65% passing through a #20 sieve), a water temperature of around 86–88°C, to accentuate its robust yet sweet character.

The above content is compiled by CoffeeHunters, a coffee news website.