What is the water-to-coffee ratio for Nicaraguan Finca Mamamina Natural Pacamara pour-over coffee?

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The Art of Coffee Roasting: Light vs Medium

FrontStreet Coffee is here to discuss how light and medium roasted coffees perform in the roasting process.

The selection of green beans directly determines the quality of the final coffee flavor. Without high-quality green beans, it's impossible to enjoy good coffee. Blending different coffee beans in various proportions might create better flavors than the original beans, but if you want to experience relatively pure flavors, you should still focus on the selection of original beans.

Light Roast Coffee

Light roast coffee beans will appear brown or light brown, and the surface of the roasted coffee beans won't have many oil spots distributed. When brewing such coffee, you can more distinctly perceive the flavor characteristics inherent to coffee beans from different regions. The floral notes of Colombian coffee, the distinct red wine acidity of Kenyan coffee, and the earthy aroma of Mandheling will create strong contrasts. Not all coffee beans are suitable for light roasting; some undesirable ones might produce unpleasant flavors like raw peanuts, grass, or vegetables.

Medium Roast Coffee

Medium roast coffee has a mature brown color, appearing fuller and rounder. Medium roast coffee beans are generally considered to have better aroma and balanced acidity and bitterness, making them widely popular. Because the caramelization reaction is just beginning, it won't impart too much burnt flavor or dark chocolate bitterness to the coffee, while the body is also enhanced. This roast level can more comprehensively showcase the potential flavors inherent in the coffee beans themselves: such as citrus, fruits, berries, and softer acidity.