This question ties in with the Roastmaster Challenge at the upcoming retreat and also with some workshops that are going to happen here in Fort Collins at the end of June.
Does anyone care to connect the dots between which flavor profiles are best represented by particular brew methods?
Is it related to roast level, roast development, or the coffees inherent characteristics?
That question aside, what is the best brew method for a light/medium/dark roast?
This is just a starter.