Light roasts are roasted for the shortest amount of time, preserving the coffee's origin characteristics. These beans tend to not have less oils on them because they haven’t been roasted at a high enough temperature. The longer a bean is roasted the more the heat pulls out the caffeine and the acidity. This means light roasts have the most caffeine (by volume) and the most acidity. Expect bright acidity, delicate flavours and a lighter body. They also retain slightly more caffeine than darker roasts.

A balanced roast with more body and sweetness. The acidity softens while the natural sugars begin to develop richer flavours. Most of the world's coffee is actually roasted to a medium level- it's the perfect balance of flavour, sweetness and body.

This roast will start showing the oils on the beans’ surface because the temperatures are high enough. These roasts have a richer, fuller flavor, more body, and less acidity. The flavours become smoother with notes of chocolate and toasted nuts. This particular roast level is perfect for espresso as it is known for creating the best crema.

Typically you cannot taste any origin flavors in a dark roast, just the effects the roasting process has on that type of coffee bean. Dark roasts have sweeter flavors because the sugars in the coffee beans have time to caramelize. The longer roasting process helps it to develop a richer flavor and full body, which often leads to it having a buttery finish. They also have the least acidity of all coffee roasts. Dark roasts have the least amount of caffeine because they’re roasted the longest. These roasts were originally developed to extend shelf life during long sea voyages.