In their raw state coffee beans are green. During the roasting process the beans pass through different stages. Firstly the water contained in the beans evaporates and then the bean swells to twice its original volume. The colour of the bean changes from light green to yellow, to yellow-brown, to light brown and then to dark brown. The aroma develops from a series of chemical reactions as the bean is roasted.
There are many different roasts of beans which are available, the following guide lists the main categories and their common names.
Dark Roasts (14 minutes)
The darkest roasts such as "Italian Roast", the beans are roasted to almost jet black giving a smoky well roasted taste which makes the natural flavours of the coffee beans
Medium Dark Roasts (12-13 minutes)
Medium dark roast is when the beans are roasted for a long time at a high enough temperature to bring the natural oil of the coffee to the surface. French Roast - which is also known as dark roast. French roast beans are often used to make espresso.
Continental Roast -which is slightly lighter than French Roast but with a spicy body.
Viennese Roast - which is roasted a little longer than American roast and has a rich chocolaty body.
Full City Roast - which is even darker than City roast.
Medium roasts (9-11 minutes)
Medium roasts balance body with flavour.
Breakfast Roast - which is a bit sweeter than a light roast.
American Roast - which is not as dark as any of the European roasts but has a good aroma.
City Roast - which is darker than standard American roast.
Light Roasts (7 minutes)
A light roast gives a very subtle bodied flavour. Some examples are:
New England Roast.
Half City Roast.
Cinnamon Roast - the surface of the bean is dry with no oils present and flavour is light-bodied.
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