The "burnt note" doesn't typically come from the brew method, but rather how darkly the beans have been roasted. Light roasted (aka "Nordic" or "third wave") b

The "burnt note" doesn't typically come from the brew method, but rather how darkly the beans have been roasted. Light roasted (aka "Nordic" or "third wave") beans will produce more acidic cups because of their different chemical components. They are also less likely to taste burnt or astringent.