Light vs Medium Roast: What We Choose and Why

Walk into most Indian cafés and you'll find dark roasts. Oily beans, smoky aroma, bold and bitter. There's a time and place for that, but it's not what we do — and here's why.

What Roasting Does

Roasting transforms green coffee beans through heat. Light roasts (stopped just after first crack, around 195–205°C) preserve the bean's origin character — its acidity, fruit notes, and terroir. Medium roasts (carried further, 210–220°C) develop more body and caramelisation, trading some brightness for sweetness and chocolate notes. Dark roasts (past second crack) taste primarily of the roast itself — carbon, smoke, bitterness.

Our Approach

We roast to highlight what the farmer grew, not to mask it. For high-altitude, washed Arabicas with delicate floral or citrus notes, we roast light — you should taste the origin, not the roaster. For naturally processed coffees with inherent sweetness and body, we'll push into medium territory to develop those caramel and chocolate undertones.

The Freshness Factor

Lighter roasts are denser and retain CO₂ longer, which means they stay fresh longer and have more complex aromatics. Dark roasts are porous and stale faster. Our beans are roasted to order and shipped within 48 hours — peak freshness for peak flavour.

Brewing Considerations

Light roasts need slightly hotter water (94–96°C) and a finer grind to extract properly. Medium roasts are more forgiving — they work well across methods from pour-over to espresso. If you're new to specialty coffee, a medium roast is a great starting point.

Every bag we sell includes brew recommendations specific to that roast profile. We want you to get the best cup possible, not just the best beans.