There is no absolute best roast level, but there is a perfect roast level for you and your chosen brewing method. Roasting transforms green coffee beans into the coffee we know, developing unique aromas, flavors, and characteristics. Let’s discover together how to choose the right one.

What is Coffee Roasting and Why It Matters

Coffee roasting is the process of heating green coffee beans to temperatures between 180°C and 240°C, triggering complex chemical reactions that develop over 800 aromatic compounds:

What happens during roasting:

Sugar Caramelization: Develops sweetness and caramel notes
Maillard Reaction: Creates aromatic complexity (chocolate, hazelnut, toasted bread)
Bean Expansion: Beans double in volume and lose weight (15-20%)
CO2 Release: Beans become porous
Oil Development: Oils emerge on the surface in dark roasts

"Roasting is the art of finding the perfect balance between preserving the bean's origin identity and developing new flavors through heat."

The Three Main Roast Levels

Coffee roasting is traditionally classified into three main categories:

Light Roast

Characteristics:

Temperature: 180-205°C
Duration: approximately 10-12 minutes
Stops right after the "first crack" (popping sound)
Color: light beige, cinnamon brown
Surface: dry, with no visible oils

Flavor Profile:

Pronounced, bright acidity
Fruity, floral, and herbal notes
Light body, almost tea-like
Caffeine: higher concentration (20-30% more than dark roasts)
Highlights the bean's origin and intrinsic characteristics

Ideal for:

Filter methods (V60, Chemex, Aeropress)
Specialty coffee lovers
Those who appreciate aromatic complexity
High-quality single origins

Medium Roast

Characteristics:

Temperature: 210-220°C
Duration: 12-15 minutes
Stops shortly after the first crack
Color: medium, uniform brown
Surface: mostly dry

Flavor Profile:

Balanced acidity and bitterness
Notes of chocolate, caramel, hazelnut
Medium, smooth body
More pronounced sweetness
Maximum versatility

Ideal for:

Traditional Italian Moka pot
Balanced espresso
American drip coffee
The most popular choice in Italy
Perfect for those seeking balance

Dark Roast

Characteristics:

Temperature: 225-240°C
Duration: over 15 minutes
Pushed up to or through the "second crack"
Color: very dark brown, almost black
Surface: shiny due to emerged oils

Flavor Profile:

Predominant bitterness
Roasted, smoky, spicy notes
Full, heavy body
Caffeine: lower (10-20% less than light roasts)
Masks origin characteristics

Ideal for:

Very strong Italian espresso
Milk-based coffee drinks (cappuccino, latte)
Those who love an intense, bitter taste
Neapolitan tradition

Which Roast for Which Brewing Method

The extraction method influences the choice of the ideal roast level:

Espresso (pressure machine):

Medium-dark roast
Develops body and crema
Balanced sweetness and bitterness
Pressure extracts everything, requiring robust aromas

Moka Pot:

Medium roast (ideal)
Avoids the excessive bitterness of dark roasts
Maintains aromatic complexity
Sufficient body without being overwhelming

Filter Coffee (V60, Chemex, Drip):

Light or medium-light roast
Enhances acidity and fruity notes
Delicate extraction preserving complexity
Allows you to appreciate origin characteristics

French Press:

Medium roast
Long immersion requires balance
Full body without astringency

Cold Brew:

Medium or medium-dark roast
Cold extraction naturally reduces acidity
Requires robust aromas to compensate

Roasting and Coffee Varieties

Arabica and Robusta react differently to roasting:

Arabica:

More delicate, requires care to avoid burning sugars
Medium roasts bring out its complexity
Light roasts for premium single origins (specialty)
Sensitive to overheating

Robusta:

More resilient, tolerates darker roasts
Dark roasting reduces natural bitterness
Rarely light-roasted (too grassy)
Ideal in blends to add body

Artisanal vs. Industrial Roasting

The roasting process deeply impacts final quality:

Artisanal Roasting:

Small batches (5-30 kg per batch)
Constant manual control
Customized profiles for every origin
Slow and gradual flavor development
Greater overall complexity in the final cup

Industrial Roasting:

Large volumes (hundreds of kg)
Automated process
Standardized profiles
Faster roast times (6-8 minutes)
Consistency, but less complexity

How to Recognize a Good Roast

A few quality indicators in roasted coffee:

Visually:

Uniform color across all beans
No scorched spots or pale beans
Consistent bean size (no burnt undersized beans)
Matte surface for light/medium roasts

By Touch:

Brittle beans that break easily
Not excessively oily (a sign of over-roasting)
Uniform texture

By Smell:

Clean aroma without burnt notes
Aromatic complexity (not just bitterness)
Long-lasting fragrance

Common Roasting Defects

Tipping and Scorching:

Localized burning on bean tips or sides
Caused by excessive heat at the start
Result: sour and astringent taste

Baking:

Roast is too slow and flat
Lack of aromatic development
Flat, bread-like, or cereal flavor

Roasting Too Fast:

Roasting profile is overly rapid
Burnt exterior, raw interior
Incomplete flavor development

The Perfect Roast for You

Choose your ideal roast level based on these criteria:

If you like:

Sweet and delicate coffee → Light or medium-light roast
Balanced coffee → Medium roast (the universal choice)
Strong and intense coffee → Medium-dark roast
Very bitter coffee → Dark roast

If you use:

Filter methods → Light / Medium-light
Moka pot → Medium
Espresso → Medium-dark
Cappuccino → Dark (stands up well to milk)

Conclusion

The best roast level depends on your personal taste and brewing method. Medium roast represents the ideal middle ground for most coffee drinkers, balancing sweetness, body, and aroma without excessive bitterness.

At our artisanal roastery established in 1957, we roast slowly in small batches to highlight the unique characteristics of each origin. We offer different roast levels to satisfy every palate, from classic medium roasts to lighter options for specialty coffee lovers.

Explore Our Artisanal Roasts