Better understand coffee roast levels - this is how you find the coffee beans that are perfect for you.

For many people, coffee is more than just a drink – it's a daily ritual, a little break, and for some, even a passion. But while we often think about the origin of the beans, the right grinder, or the best preparation, one crucial point is frequently overlooked: the roast level .

The roast level determines how the beans taste, how they behave in the cup, and which brewing method is best suited. It's essentially the "regulator" that roasters use to shape the character of a bean. A light roast brings out fruity, floral aromas, while a dark roast emphasizes strong notes of chocolate, caramel, or even smoke.

It's also interesting to note that coffee roasting is culturally influenced. In Scandinavia, coffees are often roasted very lightly to emphasize delicate fruity notes. In Southern Europe, on the other hand, very dark roasts are typical, resulting in a strong, intense, and full-bodied espresso. Germany traditionally falls somewhere in between – with a preference for medium to medium-dark roasts.

If you want to understand why some coffees seem vibrant and complex to you, while others taste strong, sweet, or even bitter, you should learn about roast levels . Only by understanding how the roast level affects the flavor can you choose the beans that truly suit you – whether you love filter coffee or espresso.

This article explains coffee roast levels , how they affect coffee preparation , and the flavor profiles you can expect from different roasts. We also give you tips on what to look for when buying coffee beans to help you find the perfect pair.

What are roast levels?

During roasting, green coffee beans are treated with heat. Many things happen during this process:

• Water evaporates, the bean loses up to 20% of its weight.
• Sugar caramelizes, acids are broken down, and new aromas are created.
• The bean expands, cracking audibly (the "First Crack").

Depending on how long and intense this process is, different degrees of roasting are produced – and with them different flavors.

There are roughly six levels :

Very light roast ("Cinnamon Roast")

• Light brown, hardly any roasted aromas.
• Very acidic, reminiscent of citrus fruits or green tea.
• Hardly widespread in the trade, more common in Scandinavia or the specialty scene.

Light roast (“New England Roast”)

• Golden brown, with pronounced fruity and floral aromas.
• Popular in Scandinavia, North America and among modern third-wave roasters.

Medium roast (“American Roast”)

• A good balance between acidity and sweetness.
• Typical for filter coffee in Central Europe and the USA.
• Aromas: Nutty, milk chocolate, light fruitiness.

Medium-dark roast ("Full City Roast")

• Dark brown color, first oils appear.
• Full body, with notes of chocolate, caramel and spices.
• Commonly used for espresso in Germany.

Dark roast (“Vienna Roast”)

• Dark brown, glossy surface.
• Intense, strong, slightly bitter.
• Classic for Italian espresso or mocha.

Very dark roast ("French/Italian Roast")

• Almost black, oily, roasted aromas almost completely mask all original aromas.
• Very strong, smoky, caramelized – typical for southern European espresso bars.

Coffee roast level explained: The lighter the bean, the more original aromas such as fruit and acidity are retained. The darker it is, the more caramel, chocolate, and bitter notes dominate.

How does the degree of roasting dictate the subsequent use?

The roast level determines how the coffee is prepared . This is related to the chemical composition:

• Light roasts retain a lot of acidity and complex aromas. They are ideal for hand filtering or pour-over brewing, as these methods use longer contact time and lower pressure. This allows the subtle nuances to come to the fore.
• Medium roasts are versatile. They work well for both filter coffee and espresso machines. Perfect for those who like flexibility.
• Dark roasts are ideal for espresso or stovetop espresso makers. Here, roasted aromas and sweetness provide a full body and robust flavor that holds its own against milk in cappuccinos or lattes.

Why is that?
In espresso, hot water under pressure acts on the coffee grounds in a very short time. Delicate acids or subtle floral notes would hardly have time to develop – while strong roasted aromas would. With a filter, water flows through slowly, which is why fruity notes and acids remain perceptible.

What flavor can you expect with each roast level?

Each roast level brings with it typical flavor profiles:

• Very light to light: fruity, floral, citrusy, lively, often with high acidity.
• Medium: balanced, sweetish, nutty, chocolatey, with a hint of fruit.
• Medium dark: full body, sweetish, aromas of cocoa, spices and dark chocolate.
• Dark to very dark: intense roasted aromas, caramel, dark chocolate, often smoky, hardly any acidity.

This means: If you love vibrant, fruity cups, you should try light roasts. If you prefer a classic, strong, and "espresso-like" taste, opt for darker roasts.

What should you consider when buying coffee?

When buying, the question arises: What cup profile do I want to achieve?

• Do you use filter methods (V60, Chemex, Aeropress)? Then light to medium roasts with fruity and complex notes are interesting.
• Do you drink espresso or cappuccino ? Then you should choose medium-dark to dark roasts that emphasize body, sweetness, and roasted aromas.
• Are you looking for an all-rounder ? Medium roasts are the most flexible choice.

Also, think about what you like : Do you prefer the vibrant acidity of an Ethiopian coffee or the sweet, chocolatey notes of a Brazilian one? Your preference will determine the appropriate roast level.

What else is important when choosing the right beans?

The roast level is a crucial factor when it comes to the taste and preparation of coffee – but it's far from the only one. To find the beans that truly suit you, you should also consider other aspects that significantly influence the aroma in your cup.

Origin – the terroir of coffee

Just like with wine, origin plays a central role in coffee. Climate, soil composition, and altitude all shape the character of the beans:

• Ethiopia : Considered the birthplace of coffee. Typical are fruity and floral aromas, often with notes of berries, jasmine, or citrus. Particularly exciting for lovers of complex filter coffees.
• Brazil : Largest producer worldwide. Chocolatey, nutty notes with low acidity dominate. Ideal for espresso and cappuccino.
• Colombia : Known for balanced coffees with pleasant acidity, subtle sweetness, and a very harmonious overall profile. Perfect for beginners who haven't yet committed to a specific style.
• Indonesia (e.g., Sumatra, Java) : Typical are spicy, earthy notes, sometimes even tobacco or herbal aromas. Ideal for strong, exceptional coffees.

Processing – the process after harvest

After the coffee cherries have been harvested, the processing determines the character of the flavor:

• Washed : The pulp is removed immediately, the beans are fermented and washed. Result: Clear, fruity, elegant – perfect for lovers of fine, clean flavors.
• Natural (dry processed) : The cherries are dried whole. This allows the fruit sugar to penetrate the beans. Result: Sweeter, heavier, often with berry or wine-like notes.
• Honey Process : A hybrid process. Some of the pulp remains attached to the bean during drying. The result: sweetness and body like a natural coffee, combined with the clarity of a washed coffee – very complex and exciting.

Freshness – the underestimated factor

Coffee is a perishable product. Even a few weeks after roasting, beans lose a significant amount of aroma as volatile compounds escape.

• Optimal : 1–8 weeks after roasting. During this time the aromas are at their purest.
• Too fresh (< 5 days) : The coffee may still contain too much CO₂ and appear unbalanced.
• Too old (> 3 months) : The coffee tastes flat, stale and loses its vibrancy.

Tip: Pay attention to the roasting date on the packaging – not just the best-before date.

Bean quality – from industrial to specialty

Not all coffee beans are the same.

• Industrial coffee : Often mass-produced, frequently dark roasted to mask defects. Cheap, but usually one-dimensional in taste.
• Specialty coffee : Here, strict standards apply. The beans are carefully cultivated, processed, and evaluated. The result: transparency, sustainability, and a diversity of flavors that industrial coffee can never achieve.

Conclusion: Understand roast level, choose coffee consciously

Having the coffee roast level explained to you is like unlocking a key: suddenly you understand why one bean tastes fruity and light, while another is strong and chocolatey. The roast level dictates the preparation method – light coffees for filter coffee, dark ones for espresso – and influences which aromas are emphasized.

The next time you buy coffee, ask yourself:

• Which preparation method do I use?
• Which flavor profile do I like?
• Should the coffee be versatile or specialized?

With this knowledge, you can make an informed choice. Along with origin, processing, and freshness, you'll find coffees that not only "fit" your needs but truly inspire you. Because that's precisely where the fascination lies: with every roast, you discover a new facet of this unique bean.