Within the broad category of “light roast,” there are different classifications to look out for. As roasting temperatures increase, some caffeine gets burnt off in the process, making light roast coffee the best choice for morning efficiency. Many drinkers assume that the darker the roast, the bigger the pick-me-up. If you really want to taste the “terroir” of a bean, most coffee aficionados will tell you to go with a light roast.Īnother big perk is the caffeine jolt. Depending on the bean, you can expect floral notes, bursts of fruit and an acidic finish (which can come off as sour if the beans aren’t roasted consistently or correctly). In fact, while the body might be thinner, the flavors will likely be bolder and more complex. That’s why - despite what the name might imply - light roasted coffee doesn’t result in a thin, or “lighter” taste. That’s known in coffee circles as the “first crack.”Īs coffee beans are roasted past this point, the flavor comes less from the bean and more from the roasting process itself. That’s roughly the temperature where heat causes moisture inside the bean to evaporate into steam, bursting it open and resulting in the signature split that we see down the middle. Light-roasted beans are those that are roasted at temperatures up to 401☏. Roasting them brings about a chemical reaction that changes the color and releases other flavors that are inherent to the specific varietal of bean. Raw coffee beans are green and earthy, and any attempts to brew a beverage with them would not be pretty. To understand why, let’s take a quick look at why coffee beans are roasted at all. But among them all, light roast coffee might be the most misunderstood - and have the most potential for “true” coffee flavor. They’ve all got their distinct flavor profiles. We’ve all seen light, medium and dark roast labels on the coffee we buy at the store. But there’s another factor that affects the final taste of that cup, and it might be the biggest: The roast. The dizzying array of coffee-growing regions can rival the geographic variety of wine grapes, and it seems like baristas are inventing new ways to brew java every other day. If you really love your coffee, you know that not all beans are created equal.
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