Coffee Roast Levels
Share
Exploring Coffee's Range of Flavor Through Roast Level
At Botarhythm Coffee Roaster, I read the character of each bean and, through experience and a good deal of trial and error, settle on the roast level that draws out its fullest potential. Roasting, to me, is not just an adjustment, it's a form of expression as a coffee roaster. It means respecting the background and individuality of the bean while proposing a new side of it that brings out its flavor.
I also supply beans to cafes and restaurants for professional use. In those cases, rather than staying within the single origin coffees I usually offer, I work through repeated conversation with the shop owner to think through and create a coffee suited to their intentions, their menu, and their concept. This way, the goal isn't simply to supply coffee, but to build, together, a coffee experience that brings out the best in their shop.
While coffee beans are roasting, as they expand and the moisture inside evaporates, they make a cracking sound known as "hazes" (crack). This sound is an important signal for tracking the progress of a roast, and a key factor in deciding the roast level. First crack happens around the midpoint of the roast, and second crack comes near the finish of a dark roast.
| Roast Level | Detailed Name (Roast Name) | Characteristics |
|---|---|---|
| Light Roast | Light Roast | Bright, fruit-forward acidity and a light flavor. The bean's individuality comes through clearly. |
| Cinnamon Roast | Just before the end of first crack. Soft acidity and a fragrant, light flavor. | |
| Medium Roast | Medium Roast | After first crack ends. Acidity still leads, but sweetness emerges and the bean's flavor stands out. |
| High Roast | Before second crack. Acidity and sweetness in balance, with both lightness and depth. | |
| Medium-Dark Roast | City Roast | The start of second crack. Sweetness increases, acidity becomes more restrained, and the balance is good. |
| Full City Roast | The peak of second crack. Sweetness and bitterness come into harmony, and the body deepens. | |
| Dark Roast | French Roast | Toward the end of second crack. Strong bitterness, with a rich, bold flavor. |
| Italian Roast | After second crack ends. Marked by a smoky, deep aroma. |
Light roasts bring out a bright acidity and a light flavor. The bean's individuality tends to come through more directly, and you can enjoy a fruity impression. Dark roasts, on the other hand, carry more of the body and bitterness that roasting develops, with a bold, rich character. Medium and medium-dark roasts sit between the two, striking a balance of acidity, sweetness, and bitterness, letting you feel coffee's broader range of appeal.
On each product page, I note the roast level for every bean through "tags" and a "flavor profile" so it's easy to see at a glance. Use these as a guide and try out whichever roast level catches your interest. As you notice how roasting changes the flavor, it might be worth searching for what becomes, for you, "a special cup."
I hope you enjoy a fragrant moment with Botarhythm Coffee Roaster.