Chatting with a roaster in Portland shifted my view on light roasts
I was at a small shop there a few days ago and mentioned I always found light roasts too sour. The roaster, a woman named Lena, said "you're probably brewing it like a dark roast." She explained that for a specific Ethiopian bean she had, I needed to grind finer and use water just off a boil, around 205 degrees. I tried it her way when I got home and the fruit notes came through clean instead of sharp. Has anyone else had a roast type completely change for them after adjusting one small thing?