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What it is and what sets it apart: Differs from espresso roast by less aggressive caramel and often shorter/cooler development—not always simply “lighter”.
How it is done: Set cup goal → clean development profile → QC on V60/batch brew → dated bag → short–medium rest.
Flavours and cup benefits: Fruit, florals, tea, clean cocoa; light–medium body. Transparency in pour-over and immersion.
Technical notes: Grind coarser than espresso. Typical ratios ~1:15–1:17. Filter roast as espresso may taste sharp unless dialled.
Common mistakes: Do not assume filter must be ultra-light. Do not brew heavy espresso roasts as default V60.
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