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Serious question, does anyone else's local shop just refuse to dial in a light roast?
I went to Brew & Bean in Springfield last Tuesday and ordered their single-origin Ethiopian. The barista pulled it in under 20 seconds and it tasted like straight sour lemon juice. I politely asked if they could adjust the grind or yield, and he just shrugged and said 'that's how light roasts are.' I've been making better shots at home with my basic setup for months. How do you handle it when a cafe you like just serves underextracted, acidic coffee and acts like it's a feature?
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lisa7496mo ago
Honestly, that exact thing happened at The Daily Grind in my town last month. They served a Kenyan light roast that was so sharp it made my teeth hurt. Do you think some shops just train their staff to never touch the grinder once the bag is open? It feels like they treat dialing in as a one-time thing.
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joelwells6mo ago
What's the point of having a pro machine if they won't actually dial it in? Sounds like they're using 'light roast' as an excuse for lazy brewing. I just stop going back, honestly. My wallet votes better than my mouth can argue. It's a shame because a good light roast should be sweet and complex, not just pure sour punch.
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drew_park6mo ago
Spot on. A lot of shops hide behind the "it's supposed to taste like that" line instead of doing the work. They could grind finer, adjust the water, or change the dose, but that takes time and wastes coffee. You're right to walk away, it's the only thing that might make them rethink their process.
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