quote:

Originally posted by markj:
Light roasts need higher temps, longer pre-infusion, and pull. As the ratio of water to coffee decreases, you can introduce undesirable traits to the flavor profile like excess sour, or bitter tastes.

Maybe this has something to do with my dislike for light roasts. I find they have a sour taste, but maybe that’s because I’m brewing them wrong.

On the other hand, they also taste sour to me when *properly* brewed in the coffeehouse, so maybe it’s just my peculiar tastebuds.