subrosa

It's not for everyone. I think where most people go wrong is thinking that a dark roast is better quality than a lighter one, when actually the opposite is true, especially when you're using non-pressurized brew methods. Look for unwashed or sun-dried single origins, and go easy on the grounds in relation to the water. A 1:17 ratio is usually ideal. Ethiopian and Mexican coffees can be surprisingly fruity and floral when they aren't roasted too close to second crack, with none of the bitterness or ashy cigar flavours you would find in a dark roast. Most people compare them to a herbal tea. If there's a coffee house nearby that does chemex or V60, see if you can order a light roast, and wait for it to cool down before trying it. And of course, make sure it's fair trade.

I hope the last nine days have been alright for you, and everything has been ok.