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Question about light roast needing more coffee per cup, is this actually true?
I always brushed off the whole idea that light roasts need more grounds per cup, figured it was just coffee snob talk. Last month I weighed out my usual 18 grams of a light Ethiopian for a pour over at my place in Denver, and it tasted like weak tea, so on a whim I bumped it to 22 grams and it was a totally different drink. Turns out light beans are denser and hold less mass per scoop, so my old scoop was shorting me the whole time. Now I weigh everything, even for the cheap stuff. Anyone else run into this when they switched from dark to light, or did you just keep adding scoops until it tasted right?
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