Light Roast

Bright acidity, floral and citrus aromatics, tea-like body, origin-forward character. Fruit, berry, and jasmine notes dominate. The bean's terroir and varietal genetics are most visible at this roast level.

Pour over (V60, Chemex), AeroPress, siphon, cold brew. Methods that highlight clarity and acidity are ideal. Avoid espresso unless using light-roast-specific recipes.

Light roasts are stopped just after first crack (the audible popping as moisture escapes the bean), at approximately 196-205°C internal temperature. The bean surface is dry and light brown with no oil visible. This is the preferred roast level in Third Wave specialty coffee because it preserves the unique flavor fingerprint of origin, variety, and processing method. Light roasting requires exceptional green coffee — defects that darker roasts can mask are fully exposed. Agtron readings typically fall in the 70-85 range.