Roasting turns green coffee beans into the brown, aromatic beans we brew. How far the roast goes shapes the flavor as much as the bean itself.
What roasting does
Heat drives chemical changes that develop flavor, color, and aroma. Roasters listen for first crack, a popping sound that marks light roast, and second crack, which signals dark territory.
Light, medium, and dark
Light roasts keep bright acidity and origin character. Medium roasts balance sweetness and body and are the most popular. Dark roasts trade origin notes for bold, smoky, roast-driven flavor and an oily surface.
Choosing a roast
Pick a light roast to taste where a coffee came from, a medium for an easy everyday cup, or a dark roast for bold flavor that stands up to milk. Caffeine barely changes across roast levels.
See the Coffee Roast Level Chart and the Coffee Roast Comparison.