Light Roasted Coffee

A light roast coffee is made from coffee beans that have been roasted for a shorter duration and/or at lower temperatures than medium or dark roasts, typically being pulled from the roaster just after the "first crack." Because the beans spend less time under intense heat, they retain a light tan or cinnamon colour and have no surface oils visible on the bean itself.

Roasting coffee this gently preserves the natural, intrinsic characteristics of the coffee cherry's origin. While dark roasts take on the smoky, bitter notes of the roasting process itself, a light roast acts as a window into the soil, altitude, and climate where the crop was grown, making it a firm favourite among specialty coffee enthusiasts who appreciate nuance.

Light roast coffee tastes remarkably bright, crisp, and complex, often featuring vibrant fruit notes, delicate floral aromas, and a distinct, refreshing acidity reminiscent of green apple or citrus. It possesses a much thinner, tea-like body compared to the heavy, syrupy mouthfeel of darker roasts.

Because the beans are not exposed to high heat for long, the natural sugars within the bean do not fully caramelise or char. This means you will not find any of the traditional smoky, bitter, or dark-chocolate notes here. Instead, a well-brewed cup of light roast, such as our Breakfast coffee, offers a wonderfully clean, uplifting, and naturally sweet flavour profile that is traditionally enjoyed black to fully appreciate its subtle layers.

To make light roast coffee correctly, it is best to use a manual filter or pour-over method, a slightly finer grind, and water that is closer to boiling (around 95°C to 97°C) to extract its complex flavours. Because light-roasted beans are denser and less porous than dark-roasted ones, they require a bit more effort to unlock their delicious characteristics.

Follow this guide for brewing light roast coffee to perfection:

The Method: Choose a filter method like a pour-over cone or a drip filter machine. The paper filter will trap any micro-sediments, ensuring the final cup matches the clean, crisp nature of the roast.

The Grind: Use a medium-fine grind setting (similar to wet sand). Grinding slightly finer increases the surface area, helping the hot water extract the fruitiness and sweetness efficiently.

The Water: Use water just off the boil. While dark roasts need cooler water to prevent bitterness, light roasts thrive with hotter water to successfully dissolve the bean's complex organic compounds.

The Pour: Pour the water slowly and evenly over the grounds in steady, circular motions, allowing the coffee to drip through naturally over 3 to 4 minutes.