How to Make Light Roast Espresso, According to Chemists (2025)

The article discusses the evolving techniques for brewing light roast espresso. Traditionally, light roast espresso was criticized for being bitter and sour. However, new methods developed by chemists have addressed this issue, making light roast espresso a viable option. The article highlights that the key to successful light roast espresso lies in adjusting the extraction process. Chemists have found that by carefully controlling factors such as water temperature, grind size, and brewing time, the undesirable bitterness and sourness can be minimized. Furthermore, the article suggests that light roast espresso can offer unique flavor profiles that are distinct from the more commonly encountered dark roast varieties. This opens up new possibilities for coffee enthusiasts to explore the nuances of different roast levels. The article concludes by emphasizing that the advancements in light roast espresso preparation have made it a more accessible and appealing option for coffee drinkers, challenging the traditional perceptions about this brewing method.