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.

What country are you in? In my experience 250g is the standard. Sometimes I see 200g but not that often. I’m in Sweden, but the 250g bags seem to be all over europe.

That equals 123 euros per kg. Which is expensive but not not surprising for high end coffee. It the price can go way higher than that.

I usually pay around 40 USD per pound = 80 EUR per kg for what I would call entry level specialty coffee. I live the nordics btw.

How much is the coffee at your local roasters?

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.

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.

I want the green one, it’s absolutely beautiful!

Okay I see how that could be really useful! Especially for international communities.

What does it do? Is it like lemmy explorer?