Light Roast Coffee

Light roasts keep what the origin gave them — fruit, florals, acidity and a lighter body. This is where you taste the farm rather than the roaster.

How to brew it

Light roasts are denser and give up their solubles more slowly, so grind a little finer and brew a little longer than you would a dark roast. Filter methods flatter them most; a pour-over at 1:16 is a good starting point.

Questions

Is light roast more caffeinated? Marginally, by weight — but the difference in a cup is small enough to ignore.

Why does mine taste sour? Usually under-extraction. Grind finer or extend the brew before you blame the beans.