TSV
Coffee Roast Levels - TSV
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