Light roast vs. dark roast
The two ends of the roast spectrum, and how roast degree actually changes what's in the cup — not, contrary to popular belief, the caffeine content.
| Aspect | Light roast | Dark roast |
|---|---|---|
| Roast point | Stopped shortly after first crack | Taken into or past second crack |
| Flavour character | Retains more origin character and acidity; roast flavour is subtler | Roast-derived bittersweet, smoky flavours dominate over origin character |
| Body | Typically lighter | Typically heavier |
| Caffeine content | Not meaningfully different from dark roast by roast level alone | Not meaningfully different from light roast by roast level alone |
| Common brewing fit | Often favoured for filter and pour-over, to showcase origin character | Often favoured for espresso and milk drinks, where bolder flavour cuts through milk |
Which should you choose?
Neither roast level is objectively better — they're different trade-offs between origin character/acidity and roast-developed body/boldness. The common belief that dark roast contains more caffeine than light roast is a myth: caffeine content depends mainly on species, dose and brew method, not roast degree (see caffeine content and decaffeination). Which roast suits a given drinker depends on whether they prefer to taste the bean's origin or the roast itself, and which brewing method or milk drink they're making.