There are many different kinds of roasted coffee beans , varying on the darkness of the bean. The darkness simply denotes the degree to which the coffee bean has been roasted. Roasting begins with a green coffee bean, which is another term for an unroasted coffee bean, and which eventually turns, first into yellow and then later on to various shades of brown. Also, during the initial stages of roasting, the bean tends to stay dry, until the later parts when it develops an oily sheen on its surface.

Café Coffee Day has an excellent offer where you get assorted cookie free with a large cup of caffeine induced latte that fills your insides with energy and vitality without any trace of stress and drowsiness while roasted coffee beans can be used with coffee maker with 4 cups where you simply add the content for making delicious coffee that would make you lick your lips in satisfaction.

Still one other thing to take note of is that lighter roasted beans tend to retain more of their original flavor. By original flavor, what is meant is the distinctive taste of a coffee bean which is largely affected by the quality of the weather and soil wherein the coffee bean was grown. Nonetheless, darker roasted beans retain less of their original flavor, in large part due to the roasting process.

Light roasted coffee beans are characterized by a flavor that is light-bodied and with greater acidity. Needless to say, it has no apparent roast flavor. This is the preferred type of bean by American commercial roasted coffee bean producers. This type of roasted coffee bean is also characterized by the stage in roasting referred to as first crack, wherein the bean is taken out of the roasting process when it is noted to have increased in size and to pop or crack. New England, half city and cinnamon roast are some examples of this particular type of roasted coffee bean.

Medium roasted beans are preferred by specialty coffee makers in the United States. In terms of flavor they are sweeter, and they show a greater and more balanced interplay of aroma, acidity and complexity of taste than do light roasted coffee beans. Examples of medium roasted beans are full city, breakfast, regular, American, and brown.

Full roast coffee beans are produced when the bean reaches that point of roasting called second crack. By this time, the bean starts to pop and crack once more, and the bean starts to show a shiny sheen. Flavor-wise, there is less complexity of taste. However, there is a notably increased roast flavor and aroma, with a heavier feel. Examples of full roast coffee are Continental, espresso , Italian, High and Viennese.

Double roast coffee beans are made with even further roasting of the bean, to the point of letting the bean start to smoke. By this time, the sugars of the bean have begun to carbonize, and the surface can be noted to be oily. In terms of flavor, it is quite bitter and smoky, retaining little, if any, of the original flavor of the bean. It also has a charcoal aroma. An example of such is French roast.