Cinnamon Roast
Cinnamon Roast is an extremely light roast level, often classified as the lightest roast, producing a light brown coffee bean, similar to the color of cinnamon bark.
At this stage, the beans are removed from the roaster midway through the first crack, at a temperature of approximately 200-210°C (392-410°F). In specialty coffee, Cinnamon Roast is often used to evaluate the quality of green coffee beans, allowing experts to assess the coffee’s inherent characteristics without significant influence from the roasting process.
This roast level is commonly used for rare coffee varieties, experimental lots, or exceptional single-origin beans, as it enhances fruity, floral, and herbal notes that darker roasts might suppress. However, this roast requires great precision and skill, as its high acidity and underdeveloped flavors may not suit every coffee drinker’s preference.
