How to Brew Light Roast Pour-Over Coffee Without Acidity - Differences Between Dark Roast and Light Roast Coffee Beans

We often develop the habit of applying the same brewing method to different coffee beans after finding success with one particular variety. While this approach isn't entirely wrong, you'll notice that even with identical brewing techniques, the behavior of the coffee grounds layer differs significantly among beans. Therefore, we must learn to adapt our brewing methods according to each coffee bean's unique characteristics.

How Do Ground Coffee Layers Behave Differently?

Here, we'll focus on the differences between light roast and dark roast coffees. When brewing these two types, FrontStreet Coffee typically uses a coarser grind for dark roasts compared to light roasts, and uses lower water temperature for dark roasts. One reason is that dark roast beans have a more porous structure (something those who use hand grinders will notice), which allows for better water absorption and easier extraction of coffee compounds. Dark roast coffees generally feature rich, bitter flavors like chocolate and nuts, so adjusting these parameters helps prevent excessive bitterness.

Several noticeable differences emerge when brewing light and dark roast coffees:

① The Bloom "Burger"

During the blooming phase, dark roast coffees typically expand to form a pronounced "coffee burger" – an impressive dome of blooming grounds. Light roast coffees, however, show much less pronounced blooming, and it's quite common for Nordic-style light roasts to show virtually no expansion when they encounter water.

Although FrontStreet Coffee often mentions that a lack of blooming with correct parameters usually indicates stale beans, some light roasts naturally exhibit less noticeable gas release without affecting flavor expression. Of course, if a dark roast coffee shows no blooming at all, it's 100% stale.

② Coffee Foam

During the pouring phase after blooming, dark roast coffees produce very active and abundant foam that gushes forth, appearing brown and containing many large coffee particles. Light roast coffees, by contrast, produce golden-colored foam that is correspondingly less abundant than dark roast foam.

After pouring is complete, the foam on dark roast coffee surfaces turns golden but remains very abundant. The surface foam on light roast coffees has already turned whitish and appears thin.

③ Post-Brewing Coffee Bed Shape

When brewing light and dark roast coffees with identical techniques, light roast coffees form thinner grounds beds along the filter cup edges, which are more prone to imperfections. Dark roast coffees create thicker grounds beds, with abundant coffee foam adhering to the coffee bed.

What Are the Different Brewing Techniques for Light and Dark Roasts?

Light Roast Brewing Method:

During blooming, ensure all grounds are thoroughly saturated. Since light roast coffees don't expand as noticeably as dark roasts, use wider circular motions when pouring water during blooming. Additionally, light roast beans have higher density and are relatively harder, producing more fine particles from crushing and splitting during grinding. This is why light roast coffees have a higher tendency to cause clogging compared to dark roasts.

During the pouring phase after blooming, you can use a faster circular pouring motion, while ensuring vertical water flow. This increases the water column's stirring power, enhancing the coffee's layered complexity. In the final brewing stage, use a large water flow with rapid circular motions to stir up fine particles that have settled at the bottom, promoting better drainage.

Dark Roast Brewing Method:

Dark roast coffees absorb water easily and expand, so during the pouring phase, only small circular motions are needed, making them easier to handle than light roasts.

During the pouring phase after blooming, use a gentler pouring technique without deliberate stirring (which can easily create bitter, mixed flavors). Use approximately 5g/s flow rate for slow, even circular pouring.

FrontStreet Coffee recommends a standard 1:15 coffee-to-water ratio for dark roasts. If you prefer a richer cup, you can also use a 1:13 coffee-to-water ratio.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473