I decided to do another pour over like my last pour over post, but this time in a glass mug. I still think this is such a beautiful brew.
This is Ana Sora again, I picked up another bag.
It was roasted 12 days ago, so right in the good window for brewing.
You can get light roasts to taste really sweet by aiming for a little bit higher extraction, low extraction tends to be acidic. Aim for a longer total brew time. Making the grind setting courser can make it easier to controll the timing.
Trust me, a good quality light roast is an absolute delight.
Again, more power to those that like them, but I don’t want light roasts to taste sweet! I know what I personally like, but obviously there’s many ways to enjoy coffee…
Sorry I didn’t mean to be a snob! I just thought I’d mention that they can taste sweet as apposed to sour, which is a matter of extraction. Of course I also think that light roast is the best and will therefore be a bit of evangelist about it, we are only human.
Is this the same for medium roasts? Or are medium roasts automatically more balanced?
It’s the same concept but the extraction will be quicker the darker the roast. It will also be less sour the more it’s roasted, so yes it is more balanced it that way. Just experiment with the brew time, go for longer until it gets too bitter, then dial it back and you should be good, if you’re looking for the sweetest cup.