I finally gave up on dark roasts for my morning French press

I was all about dark roast for years because I figured stronger meant better, but a barista in Portland talked me into trying a light roast at 205 degrees and it was like drinking a whole different drink with actual fruit taste. Now my 6am cup actually tastes like blueberries instead of burnt toast, and I'm not going back. Did switching roast level change how you time your steep?

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