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The Light Roast Challenge: Finding Balance in Acidity
Manage episode 484354753 series 3607072
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In this episode, I deep dive into my week-long experiment with light roasted coffees. I challenged myself to drink exclusively light roasts across multiple brewing methods—pour over, AeroPress, immersion, Moka pot—and share my honest findings. I explore my theory that light roasts struggle to deliver the sweetness that creates balance in coffee, instead offering complex layers of acidity. Throughout the episode, I taste three different light roast espressos (Colombian, Guatemalan, and Ethiopian) to illustrate my points and explain why I believe light roasts actually shine best in espresso form despite not traditionally being my preference. Listeners will learn about extraction percentages, how different brewing methods affect flavor clarity, and why it's valuable to understand coffee styles outside your comfort zone—even if they don't become your everyday preference.
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Chapters
1. Intro (00:00:00)
2. My week-long light roast challenge (00:01:22)
3. Sweetness and balance in coffee (00:02:40)
4. Light roast and extraction percentages (00:04:15)
5. Results from different coffee origins (00:06:30)
6. Pushing extraction with light roasts (00:08:45)
7. Brewing methods and flavor clarity (00:10:20)
8. Espresso tasting: Colombian coffee (00:12:30)
9. Espresso tasting: Guatemalan coffee (00:14:05)
10. Espresso tasting: Ethiopian coffee (00:15:40)
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