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Am I the only one who thinks a dark roast is easier to brew than a light roast?
I keep seeing people say light roasts are harder to mess up, but my experience is the opposite. Two weeks ago I brewed a light Ethiopian at 205 degrees and it tasted like lemon water, then I did the same beans at 200 and got sour grass. My dark Sumatra from the store on Elm Street hits the same sweet spot whether I use 195 or 200 degrees, and it never turns bitter on me. So which is it, are light roasts actually more forgiving or do I just not know what I am doing yet? I want to hear from people who brew both regularly.
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jamesm386d ago
Yep, dark roasts are way more forgiving in my experience too. My light roasts swing from sour to bitter with just a few degrees difference, but my dark ones taste good almost every time.
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