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City (alternatively called medium) is the name applied to a medium degree roast of coffee beans. In this roast, the beans fully complete first crack, resulting in a dry bean with a medium brown color. Coffee brewed from beans roasted to this degree will present the full flavor present in the beans without having its characteristics masked by the roast. A city roast will tend to highlight bright, acidic notes.[1]

City-degree roasting is the most commonly used roasting degree, and it accounts for the bulk of coffee drunk in the United States.

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  1. Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying, Fifth Edition, 34. ISBN 031224665X.