Common coffee roasting levels & flavor profiles

There are commonly three primary roast levels (Light, Medium, and Dark). Light Roast emphasizing origin character, acidity, and aromatics; Medium Roast portraying balance and sweetness; and Dark Roast highlighting roast-driven notes and heavier body. This graphic efficiently demonstrates how roasting influences solubility, flavor development, and tactile experience. In practice, roast level selection depends heavily on the intrinsic chemistry of the green coffee. For example, a washed Ethiopia Arabica—such as a Yirgacheffe or Guji with floral, citrus, and bergamot characteristics—typically performs best at a light to light-medium roast. This preserves volatile aromatics, maintains acidity, and showcases terroir-driven flavors. Meanwhile, a Vietnam Fine Robusta from regions like Gia Lai, Dak Lake often excels at a medium-dark roast. This level enhances sweetness, reduces harsh bitterness, rounds the body, and highlights cocoa, nutty, and molasses notes while maintaining the bean’s natural strength.