Light Roast coffees are characterized by their light brown color, lack of oil on the beans, and light body (or viscosity). These beans are allowed to reach a temperature of about 350º–400º. When roasting, beans typically pop at around 350º. This popping sound—known as the “first crack”—serves as the cue that the beans have reached a Light Roast.
A common misconception is that Light Roasts don’t have as much caffeine as their darker, bolder counterparts. However, the truth is exactly the opposite! As beans roast, the caffeine slowly cooks out of the bean. Therefore, because lightly roasted beans cook for a shorter time and at a lower temperature, they retain more caffeine from the original green coffee bean.