This month's tip: Choosing the right roast

Roasting is the heat treatment which transforms
the green beans into the aromatic brown nuggets that
are bought whole or ground. Though the terms for the different
roasts vary throughout the country, here are some generally
accepted categories to choose from, starting from lightest to darkest.

AMERICAN
A light roast with a very mild sweet flavor

CINNAMON/VIENNA
This light to medium roasted coffee takes its
name from the color of the bean. Used in most
commercial canned coffees, it has a more intense
aroma and acidity than American, though
coffee lovers find it lacking in flavor.

BIG/FULL CITY
Also called regular or breakfast roast.
Big City imparts a fuller body with a lighter acidity.
This all-purpose roast is a popular morning coffee.

FRENCH/CONTINENTAL/SPANISH
A dark brown roast with beans that are
quite oily and rich in flavor. French roast is often
used in espresso by those who find
espresso roast too burnt tasting.

ESPRESSO
These are beans that have been roasted to nearly
black in color, and are shiny with oil. Not all espresso
roasts are the same: In Italy, two varieties are popular-
a blond roast in the north and a dark roast in the south.
Espresso contains less caffeine than any other roast.

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