Roast levels and roasting styles
Roast level is not just about colour — it changes how much origin character survives versus how much roast-derived flavour dominates. See roasting basics for what physically happens during roasting.
- Light roast
Roasted only to shortly after first crack. Retains more of the bean's origin character and acidity, with less roast-derived flavour than darker roasts.
- Medium roast
Roasted between first and second crack. Balances origin character with roast-developed sweetness and body.
- Dark roast
Roasted into or past second crack. Roast-derived bittersweet, smoky or roasted flavours dominate over origin character; body is typically heavier.
- Espresso roast
A roasting approach (rather than a fixed colour) developed specifically for espresso brewing, typically medium to medium-dark with roast development aimed at balancing the concentrated extraction and higher pressure of espresso. Distinct from 'dark roast' as a general colour category, though the two overlap in practice.
- Filter roast
A roasting approach aimed at filter and pour-over brewing, typically lighter than an espresso roast, intended to preserve acidity, aromatics and origin character that a longer, lower-pressure brew can extract without becoming harsh.
- Omni-roast
A single roast profile intended to give reasonable results across multiple brewing methods, including both espresso and filter, rather than being optimised for one. Increasingly used by roasters who want to offer one product without a dedicated espresso and filter version.