How to Choose Coffee Beans by Roast Level

Introduction

Ever been confused by labels like "light roast", "medium roast", or "dark roast" when buying coffee beans? Roast level greatly affects flavor. This article covers 8 roast levels, bean varieties, and storage tips suited to HCMC's climate.

8 roast levels

Coffee roast levels are generally divided into 8 stages, from lightest to darkest.

Light Roast

Level	Name	Bean color	Flavor
1	Light Roast	Pale brown	Very acidic. Close to raw bean flavor. Not commonly used for drinking.
2	Cinnamon Roast	Cinnamon color	Strong acidity, fruity. Popular in specialty coffee.

Medium Roast

Level	Name	Bean color	Flavor
3	Medium Roast	Light brown	Good balance of acidity and sweetness. Suited for American coffee.
4	High Roast	Medium brown	Balanced acidity and bitterness. The most popular roast level in Japan.

Medium-Dark to Dark Roast

Level	Name	Bean color	Flavor
5	City Roast	Dark brown	Bitterness emerges, body increases. Versatile for various brewing methods.
6	Full City Roast	Dark chocolate	Strong bitterness and body. Suited for espresso and iced coffee.
7	French Roast	Near black	Strong bitterness, smoky aroma. Good for cafe au lait, Vietnamese phin.
8	Italian Roast	Nearly black	Deepest roast. Intense bitterness with charred notes. Traditional espresso roast.

Acidity vs bitterness spectrum

Lighter roasts emphasize acidity, darker roasts emphasize bitterness.

``` Light roast ← Strong acidity ──────── Strong bitterness → Dark roast Light → Cinnamon → Medium → High → City → Full City → French → Italian ```

Sweetness peaks around medium roast; body increases with darker roasts.

Brewing method and roast pairing

Method	Recommended roast	Reason
Hand drip	High-City	Brings out balanced flavor
Espresso	Full City-Italian	Withstands high-pressure extraction
French press	Medium-City	Coarse grind + long extraction suits medium roast
Vietnamese phin	City-French	Rich flavor pairs with condensed milk
Cold brew	City-Full City	Long extraction yields smooth bitterness
Drip bag	High-City	Manufacturer optimizes grind size

Arabica vs Robusta

Arabica

• Accounts for 60-70% of world coffee production
• Rich acidity with elegant aroma
• Grown at high, cool elevations (Vietnam: Da Lat)
• Higher price than Robusta

Robusta

• Vietnam's main variety. Strong bitterness, full body
• About twice the caffeine of Arabica
• Disease-resistant, grows at lower elevations
• Widely used for Vietnamese phin and instant coffee

Single origin vs blend

• Single origin: Beans from one region. Shows the unique character of that origin. E.g., "Da Lat Arabica".
• Blend: Combines multiple origins or varieties. Consistent flavor, great for daily drinking.

Vietnamese coffee bean characteristics

Vietnam is the world's second-largest coffee producer.

• Robusta-dominant: Extensively grown in the Central Highlands (Tay Nguyen).
• Dark roast prevalent: Traditional butter-roasting creates unique rich flavor.
• Arabica growing: Da Lat is developing specialty-grade coffee.
• Affordable: Proximity to source means fresh beans at good prices.

Storage for HCMC climate

HCMC is hot and humid year-round. Keep these tips in mind.

• Store in airtight container: A canister with a CO2 valve is ideal.
• Keep away from direct sunlight, store in a dark place.
• Buy 2 weeks' worth at a time: Peak flavor is 2-4 weeks after roasting. Buy small, buy often.
• Use ground coffee quickly: Best to grind just before brewing.

Find your favorite on Farmi

The Farmi app offers Vietnamese coffee beans delivered to your home in HCMC, always fresh. Download Farmi and explore different roasts and varieties.

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.