brown to cinnamon color
Low body and light acidity. The beans are
dry. This roast is too light and does
not allow the coffee to develop to its full
light brown color. The acidity brightens and
body increases slightly. The bean is still
brown color. The acidity continues to increase
and the body becomes more potent. The bean
is mostly dry.
Rich brown color. Very small droplets of oil
appear on surface. The acidity is slowly
diminished and body is most potent. This is
the ideal roast for a well blended espresso.
brownish/black color. The bean has spots of
oil or is completely oily. Subtle nuances
are diminished. Flavor decreases, while body
surface covered with oil. All subtle nuances
are gone, aroma is minor, and body is thin.
This roast is characteristic of American espresso.