Most Italian roasters drop their coffees at medium roasts, but somehow the darkest, oiliest, and most bitter and carbonized roast level has come to be known as Italian roast.
French roast tastes burnt, bitter, and smoky, with hints of caramel in the cup; body may be heavy or medium
Viennese roasts are those dropped in the early moments of the second crack, when oil has just begun to rise to bean surface.
Full city roast
Many consumers prefer full city roasts because they offer a pleasing balance of moderate acidity, mellow caramels, and medium body.
City roast is currently the most progressing roasting type, and have historical roots in Scandinavian countries.
In this roast, the coffee beans are evacuated right after the first crack.
Profile roasting systems
These systems monitor the temperature, roast cycle time, first crack and second crack data during roasting from various sensors.