New England - (380-399F) very light brown, dry surface.
American - (400-415F) medium brown, dry surface.
City - (415 - 435F) slight dark brown, faint patches of oil on surface.
Viennese - (435-440F) medium dark brown, possibly flecks of oil on surface.
Full City - (440-445F) slightly darker than medium, with patches of oil.
Light French - (445F) moderately dark brown, light oil on surface
Espresso - (445-455F) dark brown, surface can range from very oily to barely slick, depending on roast procedure.
Italian - (455-465F) dark, blackish brown, definitely oily surface (most roasting establishments stop here).
Dark French or Spanish - (465-475F) very dark brown, almost black, very oily.