I think light roast pour-overs are overrated for daily drinking

Everyone in this group raves about light roasts and fruity notes, but I've been brewing coffee for 12 years now and I just can't get on board. Last week I made a batch of dark roast Colombian from a local roaster in Austin and it was so much smoother and more satisfying than the light roasts I've tried. My issue is that light roasts always come out sour or thin no matter how I adjust grind size or water temp. I've tried 3 different gooseneck kettles and 4 pour-over drippers. Am I missing something, or do others feel the same way about dark roasts being more practical for everyday drinking?

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2 Comments

mary6145mo ago

Read somewhere that light roasts need water just off boil and a really fine grind to fix that sourness.

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ryan_kim635mo ago

12 years of coffee brewing and you're still chasing perfect light roasts? Man, that's some serious dedication to a style you don't even like. I respect the persistence with four different pour-over drippers honestly, I gave up on light roasts after maybe two months and went back to my French press. You should just drink what tastes good to you, don't let the group dictate your daily cup.

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