This doesn’t ring true to me. My understanding (and experience) is that coffee beans have abundant flavor components which get burnt away by the roasting process. Brewing issues like grind and proportion of beans/water are a separate class of problems. Is it not possible in your mind that someone just doesn’t like the sharp flavors which are left uncharred in light roasts?

> someone just doesn’t like the sharp flavors which are left uncharred in light roasts?

that is always a possibility.

It why you want to have a pro brew up the best cup that is possible from those light roast beans, and test out the flavour.

If you're a self taught brewer, you might find that you've made mistakes, and also mistakenly took those mistakes as the flavour of the bean, thus incorrectly dislike it.

It’s certainly possible people just don’t like light roasts, but _sour_ is a specific flavor profile which frequently has a specific cause, and that cause is more likely with lighter roasts. Which is why I mentioned it.

What you say is true, but it is also possible that someone describing the flavor as "sour" isn't experienced enough to have built up the official vocabulary. You see this a lot in tasting cultures of various products, what one person means by X isn't necessarily the same as another person.

It’s more simple than that. Acids are sour. Coffee has acids that are transformed by the roasting process. Light roasts do this less. Some people like that taste and others don’t. Those that do like it often act superior and treat the other group as uncultured.

Strong disagree. All light roast coffees are excessively sour to me regardless of how they are brewed.