CSV

Coffee Roast Levels - CSV

Coffee roast levels represent a classification system showing how flavor, aroma, acidity, and body change as green coffee beans are heated. From light to dark roasts, the chemical composition of beans transforms during roasting, producing distinct taste profiles. This classification is defined using the Specialty Coffee Association (SCA) Agtron scale and key roasting milestones such as first crack and second crack.

coffee roasting specialty coffee SCA Agtron light roast medium roast dark roast

code,slug,name,description,agtronRange,roastStage,temperatureCelsius,temperatureFahrenheit
95,very-light-roast,Very Light Roast,The lightest roast with high acidity and underdeveloped flavors.,90-95,First crack ending,196-200,385-392
85,light-roast,Light Roast (Cinnamon Roast),A light roast characterized by bright acidity and delicate flavors.,80-85,Around first crack ending,200-205,392-401
75,medium-light-roast,Medium-Light Roast,A medium-light roast with good balance between acidity and sweetness.,70-75,After first crack ending,205-210,401-410
65,medium-roast,Medium Roast (High Roast),The most popular roast level with a well-balanced flavor profile.,60-65,Quiet period between cracks,210-219,410-426
55,medium-dark-roast,Medium-Dark Roast (Full City),A medium-dark roast characterized by rich body and sweetness.,50-55,Second crack beginning,219-225,426-437
45,dark-roast,Dark Roast (French Roast),A dark roast characterized by bold flavor and smoky notes.,40-45,Second crack development,225-230,437-446
35,very-dark-roast,Very Dark Roast (Italian Roast),The darkest roast with charcoal-like flavors and almost no acidity.,30-35,Past second crack,230-240,446-464