Here is a chart that describes the colors of roasted green coffee beans, gives the term we use to describe it in our coffee descriptions, reviews, and articles, and gives you some idea of the taste and aromas that you can expect as your coffee is roasted from light to dark. The temperatures of the coffee bean are taken in a mid-sized artisan commercial roaster. They are not necessarily directly applicable to home green coffee bean roasters because of the batch size and type equipment we use in home roasting. They are provided for informational/trend purposes only. 

Roast Color

Bean Surface
(after rest)

Bean Temp.
at end of roast (F)
Common
Name
Acidity Body Aroma Complexity Depth Varietal
Distinctiveness
Sweetness Pungency Comments
Very Light Brown Dry 380 Light *** * ** ** * ** *   Barely Developed
Light Brown Dry 400 Cinnamon **** ** *** *** ** **** *    
Medium Light Brown Dry 415 New England *** *** *** **** *** **** **   Gaining Favor
Medium Brown Dry 430 City *** *** **** **** **** *** ** * Traditional American Roast
Medium Dark Brown Just a hint of oil 445 Full City ** **** **** *** **** ** *** ** General Purpose Roast
Moderately Dark Brown Barely Glossy 455 Full City + ** **** *** *** **** * **** *** Popular also used in lighter espresso blends
Dark Brown Shiny 465 Light French/Vienna * *** ** ** ***   *** **** Favorite for older style espresso
Very Dark Brown Oily 475 Italian/Dark French   ** ** ** **   ** *** Roast dominated flavor
Black Shiny 480 Spanish   * * * *   * **

Flat, Dull