Light Roast Coffee

Light roast coffee beans are roasted for a shorter time and at lower temperatures than medium or dark roasts. This gentle approach preserves more of the bean’s original flavours and characteristics. You’ll notice these coffees have a light brown colour and no oil on the surface. They typically taste brighter and more acidic, with notes of citrus, berries, and flowers. Many coffee lovers choose light roasts because they showcase the unique qualities of different coffee origins, especially in our single origin coffees. They also pack more caffeine per bean than darker roasts, making them perfect for those a bit groggy in the morning.

Yes, light roast coffee actually contains slightly more caffeine than darker roasts. During the roasting process, coffee beans lose mass as they’re heated – the longer they roast, the more mass they lose. Since light roast coffee beans spend less time roasting, they stay denser and retain more caffeine. When measuring by scoop, light roasts will give you more caffeine because the beans are heavier. However, the difference is quite small, so you probably won’t notice it in your daily cup.

Light roast coffee shines brightest when brewed with methods that highlight its delicate flavours. Filter brewing methods like pour-over, drip coffee, and AeroPress work exceptionally well because they use paper filters that create a clean, clear cup. These methods let you taste all the subtle notes in the coffee. Cold brew also works great with light roasts, bringing out their natural sweetness. For best results, use water just off the boil (95-98°C) and pay attention to your grind size – medium-fine usually works best.

Light roast coffee beans look dry because they haven’t been roasted long enough for the oils to rise to the surface. During roasting, heat causes the oils inside the bean to move outward. In darker roasts, these oils break through to the surface, giving them a shiny appearance. Light roasts maintain their dry, matte appearance because the roasting process stops before the oils emerge, helping preserve the bean’s original flavours and characteristics.

Light roast coffee typically offers bright, lively flavours with higher acidity. You might taste notes of citrus fruits, berries, flowers, and honey. Some light roasts have tea-like qualities or hints of toasted grain. The exact flavours depend on where the beans come from – for example, our Ethiopian coffees often have distinct floral and fruity notes. These coffees generally have a thinner body than darker roasts but offer more complex and nuanced taste profiles.

For light roast coffee, aim for a medium-fine to fine grind, depending on your brewing method. Because light roasted beans are denser than darker roasts, they can be slightly harder to extract. A finer grind increases the surface area exposed to water, helping to pull out all the delicate flavours. However, don’t go too fine – you don’t want it powdery. Adjust your grind size based on taste – if your coffee tastes sour, try a finer grind; if it’s bitter, go slightly coarser.

While traditionally espresso uses medium to dark roasts, light roast coffee can make excellent espresso too! You’ll get a brighter, more complex shot with fruity or floral notes. However, because light roasts are denser, you might need to adjust your grinder to a finer setting and possibly tweak your brewing temperature. The result will be different from traditional espresso – think more bright and lively rather than rich and caramel-like.