Appreciation post: My local shop in Portland finally dialed in the perfect light roast

Last Tuesday was a standout coffee day for me. I walked into my usual spot, expecting my regular cup, but the barista handed me a sample of their new Ethiopian Yirgacheffe. The first sip was wild. It tasted like blueberries and jasmine, with zero of the sour bite I usually get from light roasts. She said they spent a full week tweaking the grind size and water temp, aiming for 205 degrees exactly. I ended up buying a whole bag for $18, which felt totally worth it. I've been making it at home all week and it's been a game changer for my morning routine. It's so good it almost makes me not miss my old dark roast. Has anyone else found a light roast that actually tastes sweet and not just acidic?

2 comments

2 Comments

nina_sullivan6116d ago

That Ethiopian Yirgacheffe sounds amazing, but I have to point out the water temp thing. Shooting for 205 degrees is a great target, but it's not an exact science for every bean. The perfect temp can actually change based on the roast date and the grinder you use. A coffee roasted three days ago might need slightly cooler water than one roasted two weeks ago to avoid bitterness. It's cool they dialed it in so well for their setup, but that number isn't a universal rule.

stella30716d ago

Listen to @nina_sullivan61, I burned a fresh roast last week using my usual hot water.