Light, medium, and dark roast coffee differ not just by color; each roast level offers distinct flavors, caffeine content, brewing methods, and roast characteristics. These differences can be explained by various factors including color differences between roast levels; roasting time/temperature variance; amount of sugars caramelized during roasting processes; and amount of sugars brown during this stage of production.

Light roast coffee refers to beans that have been exposed to minimal roasting for an extremely short period of time, creating minimally-browned coffee with golden hue and no surface oil, known for its fruity, floral, and herbal notes as well as vibrant acidity. Light roasts are great way to honor their origin terroir and flavor while offering balanced body and sweetness in one satisfying package.

Medium roast coffee is roasted for slightly longer than light but less than dark roast, to bring out its natural sugars and create a balanced combination of acidity and sweetness. Medium roast is best used in espresso machines or when using other brewing methods that allow its complex flavors to shine like cold brew or French press.

Dark roast coffee is produced when roasted for an extended period at higher temperatures. This process produces an inky-hued bean with an oily surface and subtle chocolate aromas, offering bold flavors such as caramelized sugars, reduced acidity levels and nutty or chocolaty notes that create an unforgettable cup.

Apart from affecting flavor and aroma, different levels of roast can also have an effect on antioxidants and other compounds found in coffee. A 2022 study published in Molecules journal found that dark roast Arabica coffee contained higher N-methylpyridinium concentrations while less chlorogenic acid than light roast; both substances may provide health benefits.