Full City Plus Roast
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Full City Plus is a medium-dark roast level typically achieved by roasting coffee beans to the very beginning of the second crack. It is significant because it balances the bean's original varietal characteristics with the development of deeper, caramelized sugars and increased body, often serving as a bridge between lighter, acidity-forward roasts and darker, oilier profiles.
The term 'Full City Plus' refers to a specific point in the coffee roasting spectrum, situated between the standard 'Full City' roast and the onset of darker, more intense profiles. Historically, these naming conventions—including 'City' and 'Full City'—are rooted in the traditional roasting styles of New York City. While modern specialty coffee often favors objective measurements like Agtron color readings or internal bean temperature, these descriptive labels remain a common shorthand for communicating the intended development of a roast to consumers and industry professionals.
Technically, a Full City Plus roast is defined by its proximity to the 'second crack,' an audible event in the roasting process that typically occurs at an internal bean temperature of approximately 446 degrees Fahrenheit. While a standard 'Full City' roast is often pulled at the very brink of this second crack, the 'Plus' designation suggests a roast that has just begun to enter that phase. At this stage, the chemical reactions within the bean have moved beyond the initial development of acidity and fruit-forward notes, favoring the Maillard reaction and caramelization.
For the roaster, achieving this profile requires precise control over heat application and airflow as the beans approach the second crack. Because the second crack is an exothermic reaction where the bean structure begins to break down more rapidly, the window for stopping the roast at the 'Plus' level is narrow. Roasters must balance the desire for increased body and sweetness against the risk of introducing the carbonized, bitter flavors that characterize darker, post-second-crack roasts.
From the perspective of the farmer and the green coffee buyer, this roast level is often chosen to highlight the inherent sweetness and mouthfeel of a high-quality bean. While lighter roasts are frequently used to showcase the unique, terroir-driven acidity of a specific origin, a Full City Plus roast can be an effective way to emphasize the 'comfort' notes of a coffee—such as chocolate, nuttiness, and heavy caramel—without completely obscuring the bean's identity with roast-derived bitterness.
For the drinker, the Full City Plus profile offers a distinct sensory experience. It typically presents a dark brown color, sometimes with the earliest signs of surface oils beginning to emerge. The cup profile is characterized by a heavier, more viscous body and a reduction in the sharp, bright acidity found in lighter roasts. It is a popular choice for those who prefer a balanced, sweet, and full-bodied cup that retains enough complexity to remain interesting, yet lacks the harshness of a traditional dark roast.
It is important to note that these terms are not universally standardized. Because 'Full City Plus' is a descriptive label rather than a scientific measurement, its exact definition can vary between roasters. Some may use it to describe a specific color range, while others define it strictly by the timing of the second crack. Consequently, the term serves as a guide for expectations rather than a rigid technical specification, reflecting the subjective nature of roast profiling in the specialty coffee industry today.