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What do soluble coffee, ground coffee and coffee capsules all have in common? They have all been roasted.

Roasting is the key step that turns raw green coffee beans into the coffee products you find in shops and restaurants. The point of roasting is to bring out and develop the flavours, aromas and colours of coffee. There are many different methods of roasting all over the world and they have a tremendous effect on the final flavours.

The different kinds of roasts generally fall under one of these four broad categories:

Light Roast A light roast gives a mild taste. It is often used with the best quality beans because it respects the original taste. Medium Roast A typical medium roast will have more body and less acidity than a light roast. Full Roast A full roast is darker and full-bodied, with a well-developed aroma. High Roast High roasts are stronger, their smoky-sweet flavour can also be bitter.


Coffee is one of the world’s most popular drinks, but everybody has their own taste. At NESCAFÉ®, we have a lot of expertise on roasts and roasting methods. As a result we use different roasts for different beans to create the ideal taste for each of our coffee blends. Each blend has its own individual roasting procedure, designed to bring the best taste to your cup.

For example, we use a light roast for our NESCAFÉ® CAP COLOMBIE® to create a smooth and fruity coffee. The intense aromas and flavours of NESCAFÉ® ALTA RICA® are made with a dark roast to deliver a full, bold, rich cup. And finally, we use a full roast to achieve the dark intensity of a classic espresso, with a characteristic, golden–brown crema layer for NESCAFÉ® Espresso.