French Roast vs. Italian Roast—Coffee Experts Explain the Difference

Perhaps the world’s most avid espresso drinker (or something close to it), my dad taught me to appreciate the bold, deep flavors of espresso-based beverages once I was old enough to foray into the world of coffee. Therefore, I grew up knowing Italian roast beans and Italian roast beans only—a proclivity I would go on to carry for decades.

That being said, as I’ve explored other coffee brewing methods over time, I’ve found that Italian roast is not always the best fit; one bean does not fit all brews. As I’ve experimented with different bags of beans, I’ve come to favor French along with my tried and true Italian.

While I can detect the variations in flavor, I’ve realized I’m not actually sure what the difference is between the two roasts. I called in two coffee experts to break it down for me.

The Coffee Experts:

• Theodore Chan: Self-proclaimed “coffee sommelier” and managing editor of Coffee Roast

• Tyler Pawlak: co-founder of small-batch coffee roastery the Blended Bean Coffee in Cincinnati

The Difference is in the Roast

The difference between French and Italian roasts lies in the roasting process itself. In order to understand the distinction in the processes, let’s quickly lay out the basics of bean roasting.

When coffee beans are roasted, a Maillard reaction occurs which imbues the beans with their distinctive coffee flavor and aroma, along with darkening their color. In this process, there are two key moments called “cracks.” The first “crack” indicates a light roast, the second indicates a dark roast. “The second crack is an audible stage during roasting when the beans fracture further,” explains Chan, “releasing oils and indicating a transition to an extra dark, smoky, and bitter profile.”

Italian roast develops further as it roasts longer after the second “crack" as indicated by temperature: “French roast is taken to 465 to 475°F, just after the second crack, while Italian roast reaches 475 to 485°F, pushing further into the second crack,” says Chan.

The Flavor of French Vs. Italian Roast

As for flavor differences between French and Italian, Pawlak says: “These [dark chocolate, tobacco, ash, and leather] flavors will be slightly more pronounced in the French Roast and the Italian will take on more of the ashy and smokey notes as more of the bean reduces to carbon.”

This means that “French roast has more of a deep caramelized sweetness, noticeable smokiness, and some retained origin character,” describes Chan, whereas “Italian roast is more bitter, intensely smoky, and slightly charred, with most of the bean’s original flavors lost to the roast.”

Read More: The Only Way You Should Store Coffee, According to Folgers

When to Use Italian vs. French Roast

Due to their flavor profiles and oil content, the two roasts are better suited to differing brewing processes. “French roast is better for drip coffee, French press, and cold brew, as it retains some complexity without being overly bitter,” suggests Chan, adding that although French can work for espresso, “Italian roast is the most ideal for espresso and milk-based drinks, as its strong, smoky flavors cut through milk and create a bold presence in lattes and cappuccinos.”

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