no way! i drink exclusively light roast espresso. yes, the sourness is pretty much always there. but there's blueberry (my personal favorite), red berries, tea, lemon, cinnamon. getting a balanced light roast espresso requires going much higher ratio to get a high enough extraction. try upping the temp to 95*C and go for 1:3 or higher.

I've tried and tried to experience the flavor notes you mention across many different coffees from many different roasters, all sorts of brewing methods and settings, but cannot.

I can taste sour, burnt, and something in the middle that I really like, and that's about it.

Not a scientific experiment by any means, but there seems to be more people like me who cannot taste these flavors in coffee than you.

i highly recommend cupping coffee, or at least trying 2-4 different coffees at the same time. you have to compare them side by side, that's where the notes make themselves apparent. trying only one at a time will not be sufficient as the differences can be subtle when recalled only from memory.

believe me, i don't have a super palette and have a hard time finding the right notes myself. you can try tasting while looking at the SCA coffee wheel[1], using the inner ring for broad categories.

[1] https://notbadcoffee.com/flavor-wheel-en/

Maybe I've just had a few bad light roasts? It seems like really light sour roasts are really trendy with additives that cover up or mesh with the taste. Cappuccino/Mocha etc.

I'll keep trying it because I do quite enjoy bitter and roasted flavors but the straight light-roasted espresso I got most recently was verging on undrinkable.