Why don't some people like shallow roasted coffee? Sour coffee is worse?

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Since the opening of the shop, I have always heard such a request: "coffee that is not sour". It's just that after a very three lines and several crows flying over the head, I would like to tell this guest that the coffee can not be sour, depending on the degree of baking; the deeper the roast (the color of the cooked beans), the less sour, the opposite, the bitterness will increase, the lighter the roast, the higher the acidity.

Coffee raw beans, is a kind of ingredient, roasting, just like the conditioning process of ingredients, deep roasting, can be regarded as braised, and shallow roasting, like steaming. In the case of fresh ingredients, the taste of steaming is the most direct taste, steamed delicious, braised naturally not bad. Having said so much, I still don't seem to get to the topic: why do you like to drink light-baked coffee? Because in the previous workplace, there was hardly a chance to finish a cup of coffee within five minutes. By the time it was finished, it was often more than half an hour. The hot coffee had long been cold. By some chance, I found that a cup of coffee could be cold when it was cold. It was still very tasty, not just tar and bitterness. I asked my colleagues carefully what kind of coffee it was. To know the so-called "shallow roasted coffee"!

Not all light-roasted coffee tastes good, and not all deep-roasted coffee will be difficult to get into the throat when it is cold, but the beans in a single production area of the same batch, which are lightly roasted, must retain much more flavor than deep-roasting. This is the empirical value after drinking hundreds of beans, and it is also the charm of light-roasted coffee.

A little bit of experience, for your reference.