As coffee is roasted, it goes from a sharper, more acidic taste, to a smoother more full bodied taste, and finally to a full bodied, almost charred taste. Here is a breakdown of the typical roasts followed by the flavor characteristics.
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Cinnamon or Light Roast (Light brown and dry surface): a bright, acidic toasted grain taste.
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Medium High or Regular Roast (Milk chocolate braown with a dry surface): acidic and bright but lacks the grain taste.
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Full City or High Roast (Darker brown with a satin appearance): slight bittersweet tang with less acidity.
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French, Italian, or Espresso Roast (Dark chocolate with patches of oil): very little acidity and noticeably bittersweet.
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Dark French or Heavy (Almost black and very oily): almost no acidity and very bittersweet.
