Roasting Process

• Temperature and Time: Light roast coffee beans are roasted at lower temperatures (typically around 350°F to 400°F, or 175°C to 200°C) for a shorter period of time compared to darker roasts. The process is stopped before the beans reach the "first crack," which occurs around 385°F (196°C). The first crack is a moment when the bean expands, releasing moisture and creating a cracking sound. Light roasts are removed just before or at the beginning of this crack.
• Roast Stages: The light roast is usually between the "Cinnamon" or "New England" roast and the first crack. It is the earliest stage of roasting and is characterized by minimal oil on the surface of the beans since the roasting process doesn't break down the beans' cell structure enough to release these oils.

2. Flavor Profile

• Bright and Tangy: Light roast coffees typically have more acidity and brightness. The acidity can present itself as fruity, citrusy, or floral flavors. The higher the altitude where the coffee is grown, the more pronounced these acidic flavors can be.
• Complex and Varied: These coffees often showcase a wide range of flavors that come from the beans themselves rather than the roasting process. For example, you might find tasting notes like berry, apple, jasmine, or green tea in a light roast coffee, depending on the beans' origin.
• Less Bitterness: Since light roasts are roasted for a shorter time, they retain more of their natural sugars and volatile compounds, which gives them a sweeter taste. There is less caramelization and bitterness compared to darker roasts.
• Higher Perceived Caffeine: Light roasts retain more of the caffeine content in the beans because less heat is applied for a shorter amount of time. This means that light roasts may taste more "energetic" or stimulating.