The Three Main Roast Levels
Light Roast
1. Appearance: Light brown, no surface oil
2. Temperature: 195–205°C (385–401°F); usually ends just after the first crack
3. Flavour profile: Bright acidity, floral or fruity notes, high complexity, lighter body
4. Best for: Pour-over, Aeropress, Chemex, manual brews that highlight origin character
5. Roaster’s note: Preserves most of the bean’s origin flavour (terroir), processing nuances, and acidity.
Medium Roast
1. Appearance: Medium brown, dry surface
2. Temperature: 210–220°C (410–428°F), ending after the first crack but before the second
3. Flavour profile: Balanced acidity and body, caramel sweetness, nuttiness, hints of chocolate
4. Best for: Drip machines, French Press, Espresso
5. Roaster’s note: A balanced roast that’s approachable but still allows origin flavours to shine through.
Dark Roast
1. Appearance: Dark brown to nearly black, with oily surface
2. Temperature: 225–230°C (437–446°F), typically well into or past the second crack
3. Flavour profile: Low acidity, fuller body, bitter chocolate, smoky or burnt caramel tones
4. Best for: Moka Pot, South Indian Filter, Espresso
5. Roaster’s note: The roast character dominates. Great for those who prefer a bold, punchy cup.
What Works in India?
India is a diverse coffee-drinking nation with deep roots in South Indian filter coffee culture — a tradition that favours medium-dark to dark roasts, often blended with Robusta and chicory for body and intensity. But preferences are evolving:
- Urban specialty coffee drinkers are experimenting with lighter roasts and brewing methods like pour-over and Aeropress, seeking more nuanced flavours.
- The majority still gravitates toward full-bodied, bold, and slightly bitter profiles — especially for milk-based coffee drinks or traditional filters.
- For espresso-based beverages (lattes, cappuccinos), a medium to medium-dark roast works best, balancing strength with sweetness.
