City Roast

City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree range. The benefits of City roasts are that the origin flavor of the coffee is not eclipsed by the development of strong roast flavors, but the risk is that sourness, astringency, or under-developed sweetness makes the cup unpleasant. City roast generally has a light brown color with strong surface texture, even dark creases in the bean surface, and only moderate expansion of the bean size. This varies greatly in different coffees though. As a very general rule, to reach City roast the coffee is removed from heat at the last detectable sound of First Crack, or very soon after, with no further development toward 2nd crack. City roast is said to originate with the style of roasting done in New York City, a lighter style. Full City was a darker level, but based on the standard set by the New York roasters.

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