title_body: Is dark roast stronger than light roast?
upvoted_answer: Strength is an interesting wording, but some people use it. Mostly, caramelized or burnt flavors get visible during the roasting process.
  
  
  Understanding Coffee Bean names as they relate to roast
  
  
  As you may see in that answer, Wikipedia enlists roast degrees and their profiles. I would like to summarize them here.
  
  
  22 °C (72 °F), Green Beans: You may prepare green coffee tea from these. But not the regular coffee.
  165 °C (329 °F), Drying Phase: Beans dry out. You may hear the first crack.
  196 °C (385 °F), Cinnamon Roast: A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.
  205 °C (401 °F), New England Roast: Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.
  210 °C (410 °F), American Roast: Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.
  219 °C (426 °F), City Roast: Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.
  225 °C (437 °F), Full City Roast: Medium dark brown with occasional oil sheen, roast character is prominent. At the beginning of second crack.
  230 °C (446 °F), Vienna Roast: Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.
  240 °C (464 °F), French Roast: Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant, none of the inherent aroma or flavors of the coffee remain.
  245 °C (473 °F), Italian Roast: Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body.