mathof wrote:I find more precise dialling-in is needed for light roasts; but once I find parameters that work with my setup, consistency is not a problem. (I use a Kafatek grinder with high-extraction Shuriken burrs and a Londinium spring lever machine.)

agreed. i keep excel notes of my settings since i cycle 2-3 different beans depending on mood. have no problem getting same satisfying sweet coffee milk balance everytime once i got it dialled in. df64 MP and bdb.

I thought of one further requirement for consistency other than adequate equipment: puck preparation must be repeatable. This requires a fixed routine practiced long enough for muscle memory to guarantee very little variation in distribution and tamping.

I too keep records of settings. And TDS/EY measurements, as well.

another_jim wrote:Most people currently call roasts dropped during the first crack, without any caramelization, or with only minimal traces of it, a light roast. City roasts are now described as medium or medium/dark roasts, and Full City roasts are now considered very dark.

Which is why all roasts should be classified with Agtron numbers !!!!

AFAIK, roasters habitually use colour meters to check consistency of their batches. If this is so, they could easily add the Agtron or equavalent number to the roast-date label on the bag.

I'd like to see it online as I now live in the stix and rarely get into a shop.

I like light roasts with milk. For that strawberry floral notes that floats on every sip. Best during the day while working alone.

I like medium roasts with milk. For that nutty chocolaty mouthfeel. For the moments where i prefer some family warmth.

Imho both provides unique experience and there are no downsides to switch between them.