Brewing Light Roast Coffee 101 – Tips for Extraction and Flavour

Start with the Right Equipment

While you don’t need a laboratory setup, a few key pieces of equipment will dramatically improve your light roast brewing results:

• Burr Grinder:
  
  Grind size matters hugely. Invest in a good burr grinder (hand or electric) so you can achieve a consistent grind. Light roast beans are often denser, so a quality grinder helps ensure you can grind fine enough for proper extraction without generating too much fine dust.
  
  
  

• Digital Scale:
  
  Brewing by weight (grams of coffee and water) removes the guesswork. Light roasts can be sensitive to small changes in ratio, so using a scale helps you repeat what works.
  
  
  

• Fresh Water & Kettle:
  
  Use fresh, filtered water (50-150ppm) for the best taste. A kettle with temperature control (or a thermometer) is a big plus, allowing you to use the optimal water temperature (usually higher for light roasts, around 93–96°C).
  
  
  

• Brewer of Choice:
  
  This could be a pour-over dripper (V60, Kalita Wave), a French press, an AeroPress, or an espresso machine – whatever method you enjoy. Light roasts work great in many brewing styles, as long as you adjust technique.
  
  
  

  Grind a Bit Finer
  
  

  A general rule for light roasts: grind slightly finer than you would for the same method with a dark roast. Since light roast beans are harder and less porous, water finds it tougher to penetrate and dissolve flavours.
  
  A finer grind increases the surface area, which helps with extraction. For example, if you normally use medium grind for a pour-over with a medium roast, try a medium-fine grind for a light roast. Keep an eye on your brew time; with a finer grind, the water will flow slower. Aim for similar total brew times (e.g., a 3-minute pour-over), adjusting grind if needed to hit that target.
  

   

   

  
  
  

  Use Hotter Water
  
  
  

  Temperature is your friend when brewing light coffee. Light roasts flourish with water that’s on the hotter end of the typical range. Instead of 90–92°C, try 93–96°C (just off the boil). The extra heat helps extract the nuanced oils and acids in a light roast.

  
  
  Don’t worry – this temperature won’t burn the coffee. Coffee only truly scorches at boiling or above in a prolonged situation. Using water around 95°C can bring out sweeter and more vibrant notes that might stay hidden at lower temps. (For more detail on the why, see our post specifically on water temperature for light roasts.
  
  
  

  Give It Time
  
  
  

  Extraction is a matter of time as well. With light roasts, you might need to allow a bit more brewing time to reach optimal extraction:
  
  

• Pour-Over:
  
  If you normally draw down in 2 minutes for a medium roast, you might find 3–3:30 minutes ideal for a light roast. This pairs with that finer grind and hot water to balance out the flow.

• French Press:
  
  Instead of the standard 4-minute steep, you might push to 5 minutes before pressing the plunger on a light roast – and consider giving a gentle stir mid-way to encourage extraction.

• AeroPress:
  
  You could try a slightly longer steep or a higher water temp in your recipe for light roasts, or use the inversion method to get a bit more contact time.

  The goal is to avoid under-extraction (which causes sourness and thin body). By tweaking time, you can coax out the full depth of flavour. 

  
  
  
  

Taste and Tweak

Brewing coffee is part science, part art. Even with these guidelines, the best approach for one light roast might differ for another. Here’s how to dial it in:

1. Brew and Note:


Make a cup following the above advice (finer grind, hotter water, perhaps longer time). Take notes on how it tastes.

2. Identify the Taste:

Is it a bit sour and underwhelming (under-extracted)? Or is it edging on bitter or astringent (over-extracted)?

3. Adjust:

If sour, try an even finer grind or a tad more brew time next round. If too bitter or heavy, do the opposite – coarser grind or slightly shorter brew. Adjust water dose too if needed (e.g., use a touch more coffee if it’s too weak, or less if too strong).

4. Repeat:

Tweak one variable at a time and you’ll zero in on the perfect cup for that bean. Light roasts often have a “sweet spot” where their flavours pop – when you find it, it’s very rewarding.

Bonus Tip: Freshness and Storage

Light roasts can degas (release CO2) for longer after roasting because they retain more gases. This means ultra-fresh light roast coffee (like 1-3 days post-roast) might brew inconsistently due to lots of gas. Don’t be afraid to let your light roast rest for about 2 weeks after roasting.

 

Many find that light roasts hit a peak in flavour 14-30 days after roast date. Always store your beans in an airtight container, away from light and heat, to keep them fresh (for more, see our post on proper storage of light roast beans).

To Sum Up

Brewing a delightful cup of light roast coffee is about understanding extraction and being willing to adjust your technique. Remember: finer grind, hotter water, and a bit more time are your usual allies. With a good grinder, hot kettle, and some patience in tweaking, you’ll unlock the vibrant flavours that light roasts offer. Once you get the hang of it, brewing light roast coffee becomes an enjoyable ritual of discovery – each cup revealing something new from those carefully roasted beans.