Our coffee here at Kozlow all falls under the umbrella of light roast, so with that in mind, we wanted to give some basic pointers on brewing this style of coffee.
The main difficulty in brewing lighter roasted coffee is that you're working with a more dense product than darker, more roasted coffee. This means it's more difficult to extract/make soluble actual flavor, or literally coffee, from your bean.
There's some simple but essential changes to brewing that can help you pull the best possible cup out of our coffee and light roast coffee generally. The easiest changes anyone can make are controlling water temperature, grind level, and extraction ratio. Let's take these one by one.
All grinders are different, and unfortunately it is very difficult to compare different grind setting between brands. That being said, the general rule of thumb is to grind slightly finer than what you generally do. This allows more surface area to be covered by water and therefore extract more easily.
Most coffee brewing is done at around 200°, but for a more dense bean, you can push that up to as high as 207° for ultra-light coffee, depending on your elevation. we generally recommend at starting at around 202-5. Hotter water more easily extracts coffee, and this is an important element in brewing.
Lastly but perhaps most importantly, is modifying your brew ratio. This is the ratio of input water to input coffee. You generally want to use more water than usual for light roast coffee. For example, if your standard ratio for a pourover is 16:1, you might want to do 17:1 or even 18:1.
Like everything in life, there's an infinite amount of complexity to the variables you can look at and change, but these simple variables are the ones you can control the most easily and quickly, and without purchasing new equipment to what you already have. Trying different brews is part of the joy of great coffee; you never know when a drastically different note is hidden behind a different method!