exactly the same as you. Comfort in a cup and a cozy feeling. Just the exact flavours are different. It’s all a matter of taste.

But in general i do want the same balance of sweetness and acidity with at most a hint of bitterness, if any at all. If it is overly acidic, then the extraction was off.

What makes light roasts interesting is that they accentuate the origin flavours in the coffee that come from its variety, processing and location, where it was grown. All of that goes away when the coffee is roasted for longer. That is why high quality specialty coffees are always light roasts.

The cool thing about light roasts is that there is a huge variety in flavours. If you don’t want that much acidity, you probably don’t want light-to-medium roast african coffees (kenya, ethiopia), because those will be berry or citrus forward. Coffees from south america might be more your jam. Ultra light roasts tend to be more floral, so that might be ok again. I had green coffee from tanzania once that i roasted myself very light. It tasted like peach with an aftertaste of black tea. Together it was pure ice tea. Incredibly delicious and not very acidic at all.

Also pay attention to the processing. If you want clean and subtle flavours, go for washed. If you want something wild and funky, go for anaerobic fermentation. You get unbelievable flavours like cream sodas or bubble gum.

In terms of how to prepare it, i would recommend the aero press. But you can always buy a V60 for 20 bucks. That is my personal go to. The more important thing is a good grinder though. Don’t cheap out there because that really makes a world of difference. Good quality hand grinders are fairly affordable these days.

Check out lance hedrick on youtube. He has a ton of tips for how to make really good coffee with a lot of scientific explanations. Very thorough. He also has recommendations for good grinders at all price points.