Light-Medium Roast

What Light-Medium Roast Does to Coffee Light-medium sits between the first and second crack — roughly 400–415°F. The bean develops enough to produce some caramel sweetness and improved body, while retaining the high acidity and floral aromatics of light roast. It's a more forgiving version of light roast: the acidity doesn't punish a slightly-off extraction as harshly. Atlas Coffee Club Ethiopia Limu is our representative light-medium. The bergamot and stone fruit carry clearly, but there's enough development for the cup to feel complete without pour-over precision. Acidity, Body, Sweetness, Bitterness Acidity: high, but slightly softened from pure light roast. Body: light-medium. More presence than light roast; still far from the weight of medium-dark. Sweetness: starts to show roast-derived caramel in addition to natural fruit sweetness. Bitterness: low. Minimal roast character. Who Light-Medium Roast Is For The pour-over drinker who wants acidity and origin character without needing a perfectly calibrated setup. A good light-medium is more accessible than a light roast while delivering most of the same aromatic range. Who Should Skip It Drinkers who want full body and low acidity. Go medium-dark or dark. Drinkers who want the peak acidity and clarity of light roast — go lighter rather than splitting the difference.