What a Light Roast Coffee Should Be

[@AdastraRecordings]

Subbed, thank you for the fantastic explanation. I will say this though, as someone who used to like their roast dark and really had no time for acidity or fruit notes, I decided to re-evaluate my palate as I made my decision when I was a lot younger, I've changed and so has coffee. Natural process light roast Gesha blew my mind, it's not at all what I was expecting and it's completely changed my view on roast level. If you have a great roaster near you, put some trust in them and try leaving your comfort zone, if someone else finds it delicious, you might too.

[@LivingTheLifeRetired]

Great video explaining what is behind a light roast and the info on processing. Very informative. I’m very new to espresso and the more I read and hear the more I realize I don’t know.

[@vpovince1001]

Outstanding video Matt you’re really doing a great job in how you explain everything related to coffee ! I look forward to ordering again and telling people about your great coffees.

[@SagebrushCoffee]

Thank you so much! I'm so glad the videos are informative. I really appreciate the support and referrals.

[@chaiha]

Thank you so much for your knowledge.

[@kg-Whatthehelliseventhat]

Thank you for the amazing video. I roast coffee at home. Usually, I stop at the end of the first crack. Today, I stopped just after first crack began. It is pretty cold here in Japan. I understand I should let the coffee rest for at least 10 days for lightly roasted batches. Can you suggest some tips for brewing if I have to brew before the coffee has rested? I have an espresso appliance, but I do have a Clever Dripper and Moka Pot. Would it be a better idea to use the mp because my espresso appliance does not get hot enough for a light roast? Should I adjust my normal grind size due to insufficient resting time? Thank you so much for the guidance. I appreciate your time.

[@NickiLuescher]

Thank you for this interesting video, I am so glad I found you. I have to use up my coffee beans before purchasing from your company but looking forward to trying out your coffee beans. With my new Gaggia coffee machine they say not to use flavored coffee beans, it clogs the burr grinder. Are the coffee beans with the fruit layer still on the pit (coffee bean) considered flavored coffee beans? Or are flavored coffee beans something else, perhaps an artificial flavoring.

[@SagebrushCoffee]

Thank you for the kind note. Let us know if you need any help picking a bean out. To answer your question, no they are not considered flavored beans. You're right, most flavored beans use essential oils for the flavorings. That is a similar process to how tea is blended. Ours are more like a nuanced flavor like wine (although I think they stand out better on the palette).

[@stephanieperry1119]

Is difference between light roast and a blonde?

[@BaysviewPg]

Hi, I have a drum roasting rotisserie which roasting coffee beans under the stove burner flame. I observed that there is not much or literally has no smoke comes out even at 2nd crack stage. However, I noticed that there is a very strong caramelization takes place. Q1. How to explain why there is no smoke comes out even at 2nd crack stage? So, the judgment shall base on the caramel smells instead of smoke due to the beans are dry or something else? Q2. I brewed these beans 2 days after roasted, however I noticed that the dose in weight is 18g but dose out (after grind) at 21g, I had consistently getting this result for 5 consecutive grinds. What is the real reason behind why the dose out is higher than the dose in after it was grounded? (I only grind one cup at a time instead of loaded the hopper with full of beans).

[@SagebrushCoffee]

The smoke output depends on the type of roaster you use as well as the amount of chaff on the beans. I found that beans with minimal chaff on the exterior will not smoke as much. As for the grind weight question, I'm not sure why the dose after grinding weighed more. I have never personally experienced that. Roasted coffee weighs less than unroasted because of the moisture loss during the roasting process, but I have not heard of a weight difference between ground and whole bean coffee before. I'll have to look into that. I'm sorry I'm not much help!

[@skateata1]

I enjoyed this video

[@franswiersma8498]

I liked your video! One question : when you are talking about these kind of light roasts and flavors, do you have filter coffee drinkers in mind or also espresso drinkers?

[@SagebrushCoffee]

@frans: I prefer filter coffee almost always. So most of the time I'm referring to filter coffee over espresso. I personally think the Chemex is the best way to taste the diversity of flavors in a coffee bean.

[@stephme2686]

Question.. I can’t seem to make good cup at home considering I like coffee that doesn’t taste like coffee. I like Wawa because it’s sweet, also like get it with extra cream and extra sugar. Will a light roast coffee taste better for me? And do you suggest Folgers breakfast blend for someone like me? I don’t like strong flavors at all.

[@SagebrushCoffee]

I would actually suggest a medium roast as they often turn out the most smooth and sweet. Light roasts will carry more flavors from the plant it grows from, which can result in a fruity, tangy coffee. I would suggest our Guatemalan Gold Label coffee we sell on our site. It has natural flavor notes of chocolate, vanilla, and caramel and would pair well with cream and sugar. www.sagebrushcoffee.com/collections/medium-roast-coffee-beans-available/products/guatemala-los-cedros-esperanza-gold-label

[@stephme2686]

@@SagebrushCoffee I use Dunkin’ Donuts hazelnut which is a medium roast

[@stephme2686]

@@SagebrushCoffee I only like Wawa coffee and I have to buy it inline 😂

[@jolus6678]

I like Dunken donuts coffee too and I can only drink light roast. I find medium roast tastes burnt and dark roast tastes way beyond burnt, like charcoal water. It's just absolutely disgusting to me.

[@donnybarone3475]

Very informative

[@matshagstrom9839]

Light roasted coffee is good for compost or growing mushrooms not much else

[@CFCave]

Question for y’all. Where does Starbucks ‘Blonde Roast’ fall on this scale? Any particular thought on it?

[@SagebrushCoffee]

Great question! A "Blonde Roast" is an extra-light roast and are beans removed from the roaster just before or at the start of the 1st crack. The original terms were "Cinnamon" or "Half-City" roasts, but Starbucks popularized the term “Blonde Roast” or “Blonde Espresso.” The bean surface is dry and the body is usually very light or thin. However, I I don't know that I'd put Starbucks on this scale at all. I haven't seen it first hand, but I believe they apply a completely different style of roasting curve, where they put in a lot of heat on the beans and scorch them no matter where in the profile. That's why I think they all have that burned flavor. Blond for them is just an earlier burned roast.

[@joynalmasum2237]

the coffee related people will find you soon. Keep it up🤘

[@HannaARTzink]

Too bad the video is cut every few seconds, feels like I am blinking uncontrollably - it disrupts the concentration in the content. Tks anyway.