Roast levels, explained.
Green coffee is pale, grassy and hard. Roasting turns it brown, brittle and aromatic. How far it is taken is the roast level.
What roasting does
Roasting brings the bean to a very high temperature, then cools it quickly. The heat dries the bean, browns it and creates the aroma. Roasters listen for two audible moments: the first crack, when the bean expands and fractures, and a quieter second crack later in the roast.
Light
Stopped around or just after first crack
Light brown, matte surface. More acidic.
Medium
Roasted a little longer
Medium brown, non-oily surface. Stronger flavour than light.
Dark
To or beyond second crack
Dark, may look oily. More pronounced bitterness, less acidity.
Monte Romo is a dark roast
Light, medium and dark
Light: roasted lightly, usually stopped around or just after first crack. The beans are light brown with a matte surface, and the cup is more acidic. Medium: roasted a little longer, with a stronger flavour than light and a non-oily surface. Often called the American roast. Dark: roasted to or beyond second crack. The beans are dark and may look oily, and the cup has a more pronounced bitterness and less acidity.
Roast names such as city, French or Italian are not standardized, so two roasters may use them differently. Roasters judge by colour, sound, time and smell. Next, see how to grind and brew what you roast.
Myths worth dropping
A dark roast does not mean more caffeine. According to the National Coffee Association, dark roasts are not stronger in caffeine, and light roasts have slightly more. Roast level is a flavour choice, not a measure of strength.
Monte Romo is sold as a dark roast. We have not published tasting notes for it, so a sample is the best way to judge it.
General coffee information, not a statement about Monte Romo. Figures come from the sources listed below and vary by farm, season and brewer. We have not yet confirmed Monte Romo’s variety, elevation, processing or harvest method.
Sources and further reading
- National Coffee Association — Coffee roasts (light, medium, dark; caffeine)
- Sweet Maria’s Coffee Library — First crack, second crack and bean changes in the roast
References checked October 13, 2026.