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Lighter roasts keep more of the origin's acidity and fruit; darker roasts trade it for body, chocolate and bitterness. Match the water temperature and grind to the roast.
| Roast | Tastes | Best for | Water temp | In catalog |
|---|---|---|---|---|
| Light | Bright, fruity, floral, tea-like | V60, AeroPress, cold brew | 93–96 °C | 226 |
| Light-medium | Juicy with more sweetness and body | Pour-over, AeroPress, French press | 92–95 °C | 128 |
| Medium | Caramel, nutty, balanced | Every method | 90–94 °C | 332 |
| Medium-dark | Chocolate, toffee, heavier body | Espresso, moka, filter kaapi, milk | 88–92 °C | 161 |
| Dark | Bold, smoky, bitter-sweet | Filter kaapi, moka, French press, milk | 85–90 °C | 158 |
Indian roasters often label by use: filter roast (light, for pour-over), omni roast (medium, for anything) and espresso roast (medium-dark). South Indian filter coffee is traditionally medium-dark to dark, often with chicory.
Open the brew guide for grind settings by roast.