Light Roast vs Dark Roast: What Should You Brew at Home?
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If you’re just getting into specialty coffee, one of the first decisions you’ll face is: light roast or dark roast?
This choice affects everything from flavor and aroma to how you brew and when you enjoy your coffee. Let’s break it down so you can make the best decision for your cup.
What is a Light Roast?
Light roasts are roasted to lower final temperatures (around 195–200°C) to retain the natural characteristics of the bean. You’ll taste origin-specific notes like citrus, floral, honey, or even wine-like acidity.
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Color: Light brown
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Flavor: Bright, acidic, tea-like
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Best for: Pour-over, AeroPress, drip bags
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Our Pick: Grey Soul’s Araku Light Roast — dropped at 196°C for a vibrant, clean cup
What is a Dark Roast?
Dark roasts are taken to higher temperatures (210°C and above) where sugars caramelize and oils emerge. The beans lose some origin identity but gain boldness and body.
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Color: Dark brown to black
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Flavor: Smoky, chocolaty, low acidity
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Best for: French press, espresso, moka pot
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Our Pick: Espresso Roast – Chikmagalur — full-bodied with chocolate and spice
Key Differences at a Glance
| Roast Type | Acidity | Flavor Notes | Best Brew Methods |
|---|---|---|---|
| Light Roast | High | Floral, Fruity, Bright | Pour-over, Drip, AeroPress |
| Dark Roast | Low | Bitter, Bold, Toasty | French Press, Espresso |
Pro Tip:
If you like to taste the bean, go light. If you prefer deep, café-style richness, go dark. Or try both — many customers start with a sampler.
Shop Both Profiles
Final Sip:
No roast is better — only different. The right roast is the one that suits your taste, your brew method, and your mood. So don’t overthink it — just start brewing and explore the spectrum.