First Taste: Testing the ZP6 with a challenging Kenyan bean

It Smells Better Than It Taste is a quiet coffee newsletter where I share what I'm learning about coffee, curiosity, and daily rituals — this channel is an extension of that space: https://www.itsmellsbetterthanittaste.com/ I don't love light roast. I've said it before, I've brewed it before, and I've landed in the same place every time — too acidic, not enough sweetness. But here I am again, putting a lightly roasted Kenyan coffee through the Zepresso ZP6 Clarity King hand grinder to see what actually happens when you brew something you're not naturally drawn to. This is a first taste session. Real cup, real numbers, real reaction. Brewing with the Origami Dripper and April filters at 202–203 degrees Starting at a 1:15 ratio, then adjusting to 1:17 at higher temperature TDS reads 1.67 — landing at approximately 23% extraction Tasting notes from a self-described medium roast guy: acidity that's punchy but not offensive, very little sweetness, described as a "lemon punch bowl" that gets crunchier as the cup cools Honest reflection on how the ZP6's grind profile shapes the way light roast acidity expresses — clarity up front, shorter finish than grinders with more fines Have you tried brewing a roast level you normally skip? Did it change anything for you — or did you land right back where you started? Drop it in the comments. Timestamps: 0:00 - Intro and setup: ZP6 meets light roast 0:45 - Bean assessment: outer and inner roast check (82 outer, 94 inner) 1:50 - Brewing parameters: Origami Dripper, April filter, 202°, 1:15 ratio 2:50 - First taste and initial notes 3:30 - How the ZP6 grinder profile affects light roast acidity 4:45 - Cup assessment: hint of sweetness, no bitterness, easy drinker 5:20 - Is this coffee juicy? Reading the extraction