Light roast

What it is and what sets it apart: Light roast stops near or soon after first crack. It preserves organic acids and origin/process notes with less caramelised sugar and less “roast” body.

How it is done: Charge → drying → Maillard → first crack → brief development → drop and fast cool. Cinnamon–honey colour; no surface oil.

Flavours and cup benefits: Bright acidity, florals, fruit, tea or raw cocoa; lighter body. Benefit: read variety and process; great for filter. Espresso needs careful grind and ratio.

Technical notes: High Agtron. Light ≠ underdeveloped—a well-developed light is sweet. Label: light / light-medium. Related to City roast.

Common mistakes: Do not confuse light with grassy underdevelopment. Do not brew it like a dark roast.