# First Light Breakfast Roast — Brew Card

**Price:** $18.00 — the least expensive coffee we sell · **Net weight:** 340 g (12 oz)
**Roast:** Light-medium · **Origin:** Peru (Cajamarca) · Honduras (Marcala), both fully washed
**Tasting notes:** Brown sugar, orange zest, cocoa nib
**Certification:** None. First Light is **not** certified organic.

## Recipes

### Flat-bottom pour-over (Halcyon)

30 g coffee · 480 g water at **95 °C (203 °F)** · medium grind · **3:15** total
Bloom 60 g to 0:45, then pour to 240 g, 360 g, and 480 g.

### Batch drip

60 g per litre, medium grind, water as hot as the machine will run it. First Light is the coffee we keep
on the batch brewer at the cafe.

### French press

60 g · 900 g at 93 °C · coarse · 4:00. Good, though the brightness reads flatter than in a pour-over.

## Who it is for

The bag we recommend to people who find most coffee heavy. It is roasted two notches lighter than the
house blend, which keeps the acidity present without tipping into sourness, and the Honduran component
gives it enough sugar to drink black.

It is also the bag we most often recommend **against** upgrading from. If you drink drip coffee with milk,
the single-origin lots will not taste like more money.

## Adjusting

| Tastes | Do |
| --- | --- |
| Sour, sharp | Grind finer first, then raise to 96 °C |
| Bitter | Grind coarser. Light roasts rarely over-extract; check the grinder for fines |
| Thin with milk | Use more coffee, 35 g rather than 30 g |
| Flat | Check the roast date — best within 4 weeks |

## Notes on light-medium roasts

Lighter coffee is denser and wants hotter water than a medium roast. If it tastes sour, the answer is
almost always hotter water and a finer grind, in that order. Do not correct sourness by brewing longer.

## Freshness and storage

Roast date printed on the bag. Best within **4 weeks**. Sealed shelf life about 12 months. Store cool,
dark, and dry with the bag rolled down.