What is "City" vs "Full City" roast?

Roast terminology can be confusing, but 'City' and 'Full City' are foundational terms in the specialty coffee industry. A 'City' roast typically refers to a bean that has been roasted just past the 'first crack'—the audible popping sound that occurs as the bean expands and releases moisture. At this level, the coffee retains much of its original character, showcasing the bright acidity and unique flavor notes of the region where it was grown.

'Full City,' on the other hand, is a step further into the roasting process. It is a medium-dark roast that reaches the very beginning of the 'second crack.' By this point, the sugars in the bean have caramelized significantly, and the coffee has developed a heavier body and a deeper, more rounded sweetness. While some of the delicate, floral notes of a City roast may be muted, they are replaced by richer, more comforting flavors like chocolate, caramel, or toasted nuts.

These terms are not strictly standardized, which means a 'City' roast from one roaster might be slightly different from another. However, they serve as a useful shorthand for the roaster's intent. If you prefer a coffee that is vibrant, acidic, and complex, you will likely gravitate toward City roasts. If you prefer a coffee that is smooth, balanced, and has a bit more 'heft' on the palate, Full City roasts are often the better choice.

In practice, the best way to use these terms is to talk to your roaster. Ask them about their roast profiles and what they are trying to highlight in a specific coffee. By understanding the difference between City and Full City, you can better navigate the menu at your local cafe and find the roast level that best suits your personal taste, ensuring that every cup you brew is exactly how you like it.