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.
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.