What is roast level in coffee?

Roast level describes the degree to which coffee has been roasted - how far the roasting process has been taken - typically expressed as a spectrum from light through medium to dark. It's one of the most fundamental descriptors in coffee and has a profound effect on the flavour, aroma, acidity, body, and caffeine content of the final cup.

Light roasts are stopped shortly after or during first crack. They retain the most origin character - the varietal, terroir, and processing influences come through clearly. Light roasts typically have higher perceived acidity, lighter body, and more aromatic complexity, but can taste raw or grassy if underdeveloped. Specialty roasters often use Agtron readings of 60-75 as a reference range.

Medium roasts are taken further, developing more body and sweetness while retaining some origin character. The balance between origin flavour and roast-derived caramel and chocolate notes makes medium roasts accessible and versatile. Agtron 45-60 is a typical reference range.

Dark roasts are taken to or beyond second crack. Origin character largely disappears, replaced by roast-driven smoky, bitter, and heavy body notes. Dark roasts contain marginally less caffeine by volume (though not dramatically less). For home roasters working with specialty green coffee from GCC, most profiles will target light to medium territory - the quality invested in exceptional green coffee is best expressed in a profile that allows origin character to come through.