When it comes to discussing different coffee roasts it can be difficult because what could be one roaster's Italian roast might be another roaster's French.
The first roast is a light brown one which has a dry surface.
This roast is also commonly called light, New England, or Cinnamon.
Due to the lightness of the roast it sometimes will taste more like toasted grain rather than coffee.
The second one is medium brown again with a dry surface.
Associated with the names regular, American, medium high, medium and brown, because this roast is a degree darker the grain taste is gone but the acidy is richer and more rounded.
The third is commonly known as a full city, city, high, Viennese, or light French.
This one presents a better rounded flavor.
It is slight dark roast with a less acidic snap than the previous roast.
Number four is a dark brown with an oily surface.
This one will not have any acidy tones but will have a bittersweet bite to it.
It is known as the Italian, espresso, European, French, or dark roast.
Number five is a darker brown roast with patches of oil on the surface.
There is some overlap between this roast and roast number four therefore it is known by the same names as the dark brown roast.
The bittersweet tang is still there but so are some acidy tones.
Lastly number six is a very dark brown almost black roast which is very shiny and oily.
This dark brown roast has an almost burned tone to it with a bittersweet note.
With this roast the acidy tones are again gone.
It is commonly known as dark French, Neapolitan, Spanish, and heavy.