French Roast
French Roast is one of the darkest roasting levels in the Dark Roast stage, slightly lighter than Italian Roast, and is typically stopped at around 240°C.
When coffee reaches the French Roast level, it develops a dark brown, glossy appearance due to the abundant oil release from the beans. At this stage, acidity and the bean’s natural characteristics diminish significantly, allowing bitterness to dominate. French Roast is particularly popular in the western regions of the United States.
In specialty coffee, French Roast is less favored as it eliminates brightness, complexity, and delicate flavors—key factors in quality assessment. However, when applied to high-quality beans, this roast level can produce a rich body and a long-lasting aftertaste.
