THE SECRETS OF LIGHT ROASTS UNVEILED

Light roasts have moved from specialty curiosity to mainstream menu staple, and with that has come confusion. "Light" doesn't mean "weak," and it doesn't mean "more caffeine." What it does mean is that the roaster stopped earlier in the development phase, preserving more of the bean's origin character.

You'll often taste fruit acidity, floral notes, and a tea-like body that surprises drinkers raised on dark roasts. Brewing technique matters more here — under-extraction is the most common failure mode, producing thin, sour cups that get blamed on the roast rather than the recipe.

If you're new to light roasts, start with a Kenyan or Ethiopian washed lot, brew V60 at a 1:16 ratio with water just off the boil, and resist the urge to add milk before tasting it black.