Walk from a third-wave cafe in Mount Pleasant to a chain in a Burnaby mall and you’ll taste two different philosophies of roasting. The first is likely to serve a light, fruity filter. The second is built around a dark, roasty cup that tastes the same in every store. Neither is wrong. Here’s what’s going on.
What roasting does
Green coffee beans are hard, grassy-smelling seeds. Roasting heats them to around 190 to 240°C. Along the way sugars caramelize, hundreds of aroma compounds form (the Maillard reaction does much of the work), moisture escapes and the bean expands. At about 196°C the bean audibly cracks, the “first crack.” Push further and a second, quieter crack follows as oils move to the surface.
Where the roaster stops relative to those cracks largely decides what you taste.
The roast levels
| Level | Also called | When it stops | Flavour | Best for |
|---|---|---|---|---|
| Light | Cinnamon, Nordic, blonde (at chains) | Soon after first crack | Bright acidity, florals, citrus, berries, tea-like body | Pour-over, filter, single origins |
| Medium | City, City+, American | Well after first crack, before second | Balanced, caramel, chocolate, some fruit | Almost everything: drip, espresso, milk drinks |
| Medium-dark | Full City, Vienna | At or just into second crack | Bittersweet chocolate, spice, heavier body, a little oil | Espresso, milk drinks |
| Dark | French, Italian, espresso roast | Well into second crack | Smoky, roasty, low acidity, oily beans | Strong milk drinks, moka pot, people who love that classic bitter cup |
Myths worth dropping
“Dark roast has more caffeine”
Not really. Roasting barely changes caffeine. Darker beans lose more mass, so if you measure by scoop, light roast gives slightly more caffeine. Measure by weight and they’re about the same.
“Espresso is a type of bean”
Espresso is a brewing method. Any roast can be pulled as espresso. Many local cafes use a medium roast for espresso and lighter roasts for filter.
“Light roast is sour”
Under-developed light roasts can taste sour and grassy. A well-developed light roast tastes sweet and juicy, more like fruit than lemon juice.
Reading roast language around Metro Vancouver
Most independent roasters here lean light to medium and describe roast in tasting notes rather than labels. Chains use a simpler scale. Starbucks’ Blonde, Medium and Dark follow its own house style, which runs darker than independent roasters at every step, so their “Blonde” is closer to an indie medium.
How to choose
- You drink it black and like fruit or tea: light roast, washed origin.
- You add milk: medium or medium-dark. Light roasts can taste thin under milk.
- You like the classic “coffee” taste: medium-dark from Brazil, Colombia or Sumatra.
- Your stomach is sensitive: darker roasts and cold brew taste less acidic, though everyone’s different.
Freshness matters more than roast level
Whatever you pick, check the roast date. Coffee peaks roughly one to four weeks after roasting. Store beans in an airtight container away from light, and grind right before brewing. The freezer is fine for longer storage if beans are sealed and portioned.
Next, see our guide to coffee bean types or the espresso drinks guide.
Frequently asked questions
Which coffee roast is the strongest?
“Strong” usually means bold flavour, which dark roasts deliver. For caffeine, roast level makes little difference.
What roast is best for espresso?
Medium to medium-dark is the traditional choice, but many specialty cafes pull lighter espresso for a brighter shot.
Is blonde roast the same as light roast?
Blonde is Starbucks’ name for its lightest roast. It’s lighter than its usual coffee but generally darker than a specialty light roast.
