City: Light brown in color, light body, no oil on the surface of the beans. Typically a toasted grain taste with pronounced acidity. Retains the original flavours of the bean to a greater extent than darker roasts. I take a City roast from 424 to 434 degrees Fahrenheit, depending on the bean origin. If I take a roast to what I consider the lower or upper limits of the City Level, it'll be called City- or City+. Regardless, at a City Roast the beans have gone through their first crack, and no more. Roaster temperature is turned off just prior to the first crack. Internal bean temperature and roast manipulation brings the beans up to the desired temperature. Other common names include Light, Cinnamon or Blond.