A Deep Dive into Coffee Roast Levels: Dark, Espresso & French Roasts Explained

Coffee is a vast, flavour-rich universe — and one of the biggest levers in that universe is how the beans are roasted. When we think of coffee roast levels, we’re really talking about how far the green coffee beans have been transformed by heat, and how that transformation shapes flavour, aroma, body, acidity, and even how the coffee interacts with milk or brewing method.

At Cafe Nairobi, we believe that understanding “roast” is more than just a label on the bag. It helps you choose a cup that fits your mood, your brewing method, your palate. So let’s explore three compelling stops on the roast-spectrum: Dark Roast, Espresso Roast, and French Roast. While they may sound similar at first glance, each has a distinct identity, a story in the roaster’s machine, and a unique place in your cup.

When we talk about a dark roast (one of the higher roast levels in the spectrum), we’re referring to beans that have been roasted until deep brown, sometimes edging toward almost black, often with a matte or lightly oily surface. Roasting at these levels develops strong, rich flavours (think chocolate, roasted nuts, maybe a hint of smoke) and significantly reduces acidity. 

Key characteristics of dark roast

• Colour: Deep brown; sometimes you’ll see faint oil on the surface. Acidity: Lower than lighter roasts — the brighter, fruitier acids have largely been tamed by the roasting process.

• Body: Fuller, more robust. The flavour of the roast itself begins to dominate over the bean’s origin.

• Flavour notes: Typical descriptors include bittersweet chocolate, roasted nuts, maybe caramel and light smoke.

• Brewing methods: Because the roast is bold and forgiving, dark roasts work well for drip brewers, French press, and can also be used for espresso.

Why choose a dark roast?

If you enjoy a strong, hearty cup of coffee — something with depth, minimal bright acidity, and a comforting, rich flavour profile — a dark roast is your go-to. At Café Nairobi you might choose this when you want to lean into roasting flavour rather than origin nuance.

Caveats & things to watch

Because dark roasts suppress some of the bean’s original (origin) character (the fruity, floral, terroir-driven notes), some coffee enthusiasts feel they lose a layer of complexity.  Also, dark roasts often need freshness attention: because the process uses more roasting development, oils may appear and beans may oxidise faster.

Now we shift to something a little different: the roast level and profile chosen especially with espresso brewing in mind. When you see “espresso roast”, it doesn’t necessarily define a single darkness level — instead, it signals that the beans were roasted (and often subsequently blended) to perform well under high pressure extraction for short duration.

What we mean by espresso roast

• Roast level: Often medium-dark to dark, chosen to maximise body, reduce sharp acidity, and bring out caramelised/roasted flavours.

• Flavour & extraction: The aim is a rich, smooth shot of espresso with enough body, balanced sweetness, a pleasant crema, and enough flavour to stand alone or pair with milk.

• Application: While “espresso roast” suggests the beans are optimized for espresso machines, they can still work in other brew methods — but the flavour profile may shift.

What makes espresso roast distinct from “just dark roast”?

• Focus: The beans are selected and roasted with espresso extraction in mind — meaning the roasting curves may emphasise certain development phases (caramelisation, reduced acidity, oil surface) to suit high-pressure short-time extraction.

• Balance: While some very dark roasts (like French roast) go all the way into smoky/char territory, an espresso roast often stops short of that extreme, preserving a bit more balance.

When to prefer Espresso roast at Café Nairobi

If you’re ordering an espresso shot, or a milk-based drink (flat white, latte, cappuccino) and you want a roast that can cut through milk and deliver a strong flavour backbone, an espresso roast is a smart choice. It offers that roast-driven body and sweetness while being engineered for extraction dynamics.

Welcome to the deep end of the roast spectrum: French roast. This is one of the darkest commonly marketed roasts, characterised by beans that appear nearly black, often with a shiny, oily surface — roasted past the point many other roasts stop.

Characteristics of French roast

• Colour & appearance: Very dark brown to almost black, with significant oil on the surface.

• Flavour: Bold and intense. Smoky, charred, toasted sugar or dark caramel notes dominate. Classic bean-origin notes may be largely overshadowed.

• Acidity: Very low. Body heavy. The roast process has driven out most of the bright acids and suppressed much subtlety.

• Brewing suitability: Works well in traditional strong coffee setups (espresso, moka pot, French press) and for people who favour a big roasted flavour statement.

Why go French roast?

For the drinker who says: “I want my coffee dark. I want it to hit.” French roast delivers — a full-on roast flavour experience. At Café Nairobi, you might recommend this when someone wants something smoky, robust and unapologetically bold.

What’s the trade-off?

Because the roast character dominates, much of the bean’s origin flavour — terroir, varietal quirks, region-specific notes — may be largely masked. Some coffee purists prefer roasts that preserve origin flavour. Also, because of the oiliness and intense roast development, beans may have a somewhat shorter optimal freshness window and may taste “flat” or stale if kept too long.

Let’s summarise how these three roast levels relate, and how to choose based on taste, brewing method, and your moment.

Roast Level Typical Visuals Flavour Profile Good For Considerations

Practical tips for Café Nairobi visitors

• Ask about roast date. Especially for darker roasts (dark, French), freshness matters more. The oils on the bean surface oxidise over time, affecting flavour.

• Consider your brewing method. If you’ll use a filter or pour-over, a less deep roast may preserve more nuance. If you’ll use espresso or want milk-based drinks, the heavier roast (espresso or French) may give the robustness you want.

• Taste intentionally. Take note: Do you enjoy bright acidity and origin-specific notes? Or do you prefer something bold, smooth, low on bite? That preference will guide your roast-level choice.

• Storage matters. Dark beans with oil on the surface (especially French roast) should be used sooner rather than later. Seal and keep in a cool, dark spot.

Why Café Nairobi cares (and you should, too)

At Café Nairobi we’re not just brewing coffee — we’re curating experience. The term “roast” isn’t a marketing label only; it’s a major determinant of how your cup will taste, feel, and evolve. Knowing “coffee roast levels” gives you the power to choose intentionally, rather than just picking blindly.

Whether you lean toward the hearty comfort of a dark roast, the espresso-engineered balance of an espresso roast, or the full-on intensity of a French roast, your choice will shape your coffee moment. And understanding those roast levels means you’re not just drinking coffee — you’re exploring flavour, chemistry, craft.

At Café Nairobi, we invite you to experiment. Try the same bean roasted at different levels, compare how your palate reacts, and refine your own preference. Roast is not the whole story (bean origin, processing, freshness, grind, brew method all matter) — but roast is a major chapter.