Light, medium and dark roasts

Roast level shifts flavor from origin-driven to roast-driven. Light roasts retain more of the bean's acidity and origin character (floral, fruity, tea-like notes) with less body. Medium roasts balance acidity with more developed sweetness and body.

Medium-dark and dark roasts develop more roast-driven bitterness and body, with origin character fading and oils appearing on the bean surface as roast darkens further. Two audible cues mark the transition points during roasting: "first crack" (a popping sound as internal pressure releases, roughly marking the start of light roast territory) and "second crack" (a quieter, more rapid crackling as the bean's cell structure breaks down further, marking medium-dark to dark). Roasting past second crack risks common roast defects: a scorched or baked flavor from uneven heat, or a flat, papery cup from too slow a roast — these are roaster faults, not origin or process traits, and no amount of good brewing technique can fix them.