BACKPACKER'S ROAST

The Cup

The one you make when there's dew still on the tent and the trail hasn't warmed up yet. Bright, floral, almost fruit-forward, this is the cup that wakes you up without weighing you down.

Why It's Nich’s Pick

"Light roasts are the hardest to get right. There's nowhere for a bad bean or a bad roast to hide, so this is where the craft really shows." It's got that brighter, more acidic character we look for in African-origin beans. Think closer to an ale than a stout.

How to Brew It

Light roasts reward a slower pour-over; a V60 or Chemex will bring out the floral and fruit notes far more than drip alone. If drip is your daily method, that brews great too. You'll still get a clean, bright cup.

Before You Brew

Grind slightly finer than you would for a dark roast, and use water just off the boil. Light roasts are denser and need a bit more heat to extract fully.