Cinnamon Roast ~ 385 °F, 196 °C
The first point at which coffee becomes "drinkable." This roast is found at the very beginning of first crack. The coffee will have a pretty grassy taste and will still be underdeveloped, though the coffee will now begin to really smell and look like coffee. Not commonly used for home or commercial brewing. The only place you'll usually see a roast this light is for cupping samples in a professional roasting environment.
City Roast ~ 400 °F, 205 °C (Light Roast)
Also called New England Roast. At this point in the roast, we're mid 1st crack. The coffee begins to truly smell like coffee and is actually drinkable. Coffee is frequently roasted to this level for cupping purposes as the origin can be really tasted here with little
"roast" taste. If you really want to be able to tell the difference between two coffees, roast them to this level and taste them side by side.
City + Roast ~ 405 - 410 °F, 207 - 210 °C (Light-Medium)
This roast is at the tail end of 1st crack and you may be still hearing the last few 1st cracks. There should be zero oil on the beans. Here you will mostly taste the individual character and origin of the coffee with very little taste of the roast, so we recommend this if you really want to taste the particular differences from one estate in the same region from another. At this point, the beans will also begin developing more body in the cup and any acidity in the coffee will be accentuated well.
Full City Roast ~ 410 - 430 °F, 210 - 221 °C (Full Medium)
Now we're at what's commonly called "Full Medium". This is when 1st crack has ended but 2nd crack has not begun. The beans will be not oily to just having a few flecks of oil. You'll also notice a bit more smoke coming from your roaster. At this point there will be a balanced mixture in flavor between the individual origin of the coffee and the taste of the roasting process which is why it's so popular. We recommend this roast for most coffees as it gives the best of both worlds. You'll have a nice balance of acidity and body with most coffees at this roast level.
Full City + ~425 - 435 °F, 218 - 224 °C (Medium-Dark)
Pulling a roast during the first few snaps of 2nd crack is sometimes called "Full City+". It's not quite dark enough to be called Vienna yet, but it's just past Full Medium. For some folks this is just right. There may be a few flecks of oil on the beans. There should still be a fair balance between origin and roasty flavors as well as a touch more body. There will also be less acidity if that is desired.