Coffee is generally roast at a temperature between 425 F and 460 F The most common degrees or roast are; light or pale, medium, full and high. At First Roaster we use different levels.

Continental Roast: light roast, use mainly for flavored coffees, traditional American brew coffee and cupping to analyze the quality of the bean. It yields a subtle cup and light body. Roast at 425 F.

City Roast: Medium light roast, darker than continental. Oils do not develop yet. This roast is use in some European espressos as well as in American coffee with a heavier body. Roast at 432 F.

Full City Roast: Light dark roast. This is the traditional European/Italian roast.  It is use mainly in espresso  roasts, but also in regular brew American coffee with a heavier body. Roast at 437 F.

 

French Roast: Medium dark roast. This roast is traditionally use by the French in their espressos, it yield a heavier cup than full city roast, with a thicker body, oily and with tart finish. Some coffee chains use this roast as their regular brew.  Roast at 445 F.

 

American Espresso Roast: This roast is normally use by Americans for their Espresso drinks. It is the darkest of all roasts, very heavy cup, oily and almost charcoal in color. This roast is use primarily in coffee drinks that are mixed with milk, ice lattes and cappuccinos to give it more color and taste. Roast at 460 F.