There are many terminologies used to refer to roasted coffee bean.  It is not surprising that few people know the real differences.  There are two main reasons for this.  First is the fanciful names that companies used to market their product and second, lesser number of people doing their own roasting.

While many folks share about the great taste of freshly roasted coffee beans, technology has already reached the stage when it is possible to keep the coffee’s freshness for two years, the maximum.  Before, nobody thought it is going to be possible to keep roasted coffee fresh even beyond one month.  This technology is pioneered b manufacturers to market their beans.  I guess its no longer critical to know about roasting to be able to brew it, but learning about this enhances our appreciation for coffee.  Forget all those terms used to describe roasting since there are generally three types of it – light, medium and full.

Light involves the beans taken out when the beans achieved its first crack.  This is very light in the body, you can not probably detect any flavor.  It is also very acidic.  This is the most popular method used for commercial purposes.  Chances are, it you ever bought packets of beans, it should be light roasted.

Medium roast means roasting the beans slightly longer. This is the most popular among specialty coffee sellers.  Terms like American, full city, breakfast or regular all meant medium.

Longer period of roasting would give the second crack.  The beans taken out after second crack is known as the full roast.  This has a very heavy body, flavor and strong aroma.  Full is also known as Viennese, high or Italian Espresso roast.  Its an acquired taste and only few roasters do it in the US, except those whoa re in the Northwest part.