Ever wondered why light roast coffee tastes brighter, fruitier, or even floral compared to darker roasts? Let’s break down what’s going on during the light roast process:
1. Drying Process:
This is where the majority of moisture is removed from the green coffee beans, usually marked by a color change from green to yellow; before the browning and development stages begin at first crack.
2. The First Crack:
When roasting coffee, beans go through a stage called the "first crack," where they expand and release steam, creating a crackling sound. Light roasts are typically stopped just after this stage, capturing more of the bean’s original flavors.
3. Preserving Origin Flavors:
Since light roasts are roasted for a shorter time, they retain more of their unique origin flavors—like the berry notes in Ethiopian beans or the nutty tones in Peruvian coffee. These beans tell the story of where they came from!
4. Higher Acidity, Less Body:
With less roasting time, light roast coffee keeps its natural acidity, which gives it that bright, lively taste. It also has a lighter body compared to medium or dark roasts, making it feel crisp and refreshing.
5. Lower Development of Roasty Flavors:
Dark roast flavors (like chocolate, caramel, or smoky notes) come from roasting longer and at higher temperatures. In light roasts, these flavors haven’t developed fully, so the taste is more about the bean’s natural notes than roast flavors.
6. More Caffeine Content
Contrary to popular belief, light roasts can contain slightly more caffeine than darker roasts. The shorter roasting time preserves more of the caffeine naturally present in the bean.
In a Nutshell:
Light roasting keeps coffee flavors bright, fruity, and full of origin character. It’s the perfect roast if you love a complex, vibrant cup that lets the bean’s natural qualities shine.
One of our favorites here at Prescription Roasting is Bluebird; our 10/10 light roast single origin from Ethiopia.
