American (regular) roast: Medium-roasted with light brown beans, resulting in a moderate brew, not too light or too heavy in flavor. This roast is the norm for eastern USA. There will likely be definite sour tones. There is not much body in it, a not too heavy not too light flavor. This roast (and sometimes cinnamon as well) is the most often used for cupping or professional tasting.
New England: It's a little darker than the american roast, but without the grainy flavour and some sour tones in it.
French roast and dark French roast: heavily-roasted with beans starting to get dark brown, and shiny with oil. The French roast creates the darkest beans, giving a very bold and smoky flavour=r. The French roasted coffee can be described as bitter sweet. It has a sophisticated taste and is used in many fine restaurants and used often in espressos. There is less acidity, but with burned undertones. It has deep chocolate brown which produce a stronger coffee.
Italian roast: Italian roast is a glossy, strongly flavored brown and black roast used for strong coffee drinks such as the espresso. Italian roast is comparable to taste to the traditional American coffee but it is darker in color and has a slightly burned taste.
European roast: is two-thirds heavy-roast beans blended with one-third regular-roast Roast. European roast is more of a blend than a roast The European roasted blend of coffee should have a smooth, rich and strong taste.
Viennese roast: Viennese roast is known as the after dinner coffee, it is slightly spicy with a mild body and strong flavor. Like the European roast it to more of a mixture than blend of one-third heavy-roast beans blended with two-thirds regular-roast.
Spanish: Darkest roast of all. Colour is nearly black, and the flavour is flat with a charcoal undertone.
