When choosing coffee, you'll often see terms like light roast, medium roast, and dark roast.
You might have learned that "light roasts are sour, and dark roasts are bitter." While this is a useful generalization, the actual flavor cannot be fully explained by just that.
Roast level is a clue to understanding the direction of aroma, acidity, and bitterness. It's not a ranking of deliciousness.
What 0566 Coffee emphasizes is what kind of cup we want to create with each bean. From that perspective, we will introduce roast levels.
Roast level changes which aspects of flavor are highlighted.
The SCA (Specialty Coffee Association) describes roast level as a significant factor in coffee flavor. Light roasts can suggest fruit or floral aromas, while dark roasts can suggest a bittersweet, chocolate-like taste, serving as a guide when choosing. [SCA, 2026]
However, roasting any bean lightly won't result in the same fruity taste. At 0566, we first consider the aroma, acidity, sweetness, and aftertaste we want to deliver, and then decide on the roasting strategy.
How to choose between light, medium, and dark roasts
If you consult us in-store, please tell us the taste you want, along with the roast name. The following table provides suggestions from 0566 on how to choose.
| Roast Direction | Starting point when looking for this flavor | What to check in the product description |
|---|---|---|
| Light Roast | Fruity acidity, light aroma | Type and intensity of acidity, balance with sweetness |
| Medium Roast | Balance of acidity and bitterness, easy to drink | Which flavor is more prominent, impression of the aftertaste |
| Dark Roast | Bittersweetness, subdued aroma | Strength of bitterness, aftertaste, compatibility with milk |
Even the same "medium roast" can have a different range depending on the shop. If you're unsure just by the name, it's easier to choose if you specify, "I want to enjoy a little acidity," or "I want bitterness, but not too heavy an aftertaste."
Light roasts are not simply about stopping early.
At 0566, our consideration for light roasts goes beyond just preserving acidity.
If we aim for a citrus-like acidity, it also needs to be supported by sweetness and a clean finish. We don't simply stop the roast early; we consider how heat is applied up to that point.
"Volcano Citrus," which we aim for with Balinese coffee, is one such example. What 0566 targets is a citrus impression, transparency, and a not-too-strong fermentation character. This is a goal for flavor creation and is not automatically achieved with a light roast.
Dark roasts also have a desired flavor profile.
Even with dark roasts, our goal is not merely to intensify bitterness.
What kind of aftertaste remains after swallowing? Can sweetness be perceived within the bitterness? Does it make you want another sip? At 0566, we value the overall impression of such a cup.
Some days a light roast's freshness is comforting, while other days a dark roast's rich flavor is desired. Feel free to choose according to your preference and the occasion.
0566 uses "first crack" and "second crack" as indicators.
During roasting, there are stages when sounds can be heard from the beans. This is called "cracking." At 0566, we use the progression of the first and second cracks as indicators of the roast level.
The main terms we use are as follows:
| Term | 0566's estimate of roasting progression |
|---|---|
| Cinnamon | Around the middle of the first crack |
| Medium | Around the end of the first crack |
| High | Immediately after Medium |
| City | Just before the second crack begins |
| Full City | Around the peak of the second crack |
| French | Towards the end of the second crack |
This is 0566's operational definition. It does not necessarily match the same terms used by other shops or overseas. The SCA also notes that the use of roast names varies. [SCA, 2026]
Furthermore, we don't rely solely on cracking to make judgments. At 0566, we confirm by combining temperature transitions, color, aroma, and the actual tasting results. This is because simply setting a display temperature doesn't guarantee the same flavor for every bean.
Even with the same roast level, the impression changes depending on how it's brewed.
If you taste it and find it "more acidic than expected" or "a bit too strong," the roast level isn't always the only reason.
Research on drip coffee has shown that perceptions of acidity, bitterness, and sweetness change not only with roast level, but also with differences in beverage strength and extraction yield. [Frost et al., 2020]
When adjusting at home, first measure the amount of beans and water and record the conditions. Instead of changing everything at once, it's easier to find your favorite flavor by comparing one factor at a time, such as "this time, only the grind size."
Try to put your favorite taste into words.
You don't need to memorize all the roast level names.
"This bean has a pleasant acidity," or "this one leaves a sweetness after the bitterness." Such simple words are enough to start.
What 0566 aims to create with roasting is not just a light or dark bean, but a cup that allows you to deliciously enjoy that particular bean. Use roast level as a guide and find the taste that suits your preferences.
References and Our Standards
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SCA (2026)Coffee Decoded: Why is Roast Level so Important to Consumers?
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Frost et al. (2020)Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee
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The definitions of roast levels and flavor creation descriptions are based on the operations and policies of 0566 Coffee.
