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.

Does anyone else feel like Firefox is running kind of sluggish recently? I’m using Zen browser on Zorin OS. I feel loading times for everything has increased in the last couple of weeks. Element like volume sliders and such aren’t responsive for like 5-10 seconds.

Not sure if it’s my system or not but other apps run fine. I’ve already done optimizations in about:config but I havent tried switching browser, because I don’t want to, I like Zen browser.

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?

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Drunk ramble?

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!

https://jeansverket.com/en/jeans/ Jeans made in Sweden. I’ve never used them but they seem good.