Like you, a Timemore C2 and a V60 here (plus a Clever Dripper for immersion occasionally). I didn't enjoy light roasts initially - too acidic! - but over the years, my taste buds have shifted to prefer fruitier, more complex coffees. I still enjoy balanced, non-bitter dark roasts as are common in Japan.
I also enjoy digging into the science of coffee brewing, though - finding out how exactly changing method, temperature, grind size, and brew time change the relative ratios of compounds extracted. There's still a lot of disagreement about the effect of temperature, for example (most experts say temp should be kept higher, while a minority of hobbyists go for lower temperature sometimes). It's a nerdy hobby.
I also enjoy digging into the science of coffee brewing, though - finding out how exactly changing method, temperature, grind size, and brew time change the relative ratios of compounds extracted. There's still a lot of disagreement about the effect of temperature, for example (most experts say temp should be kept higher, while a minority of hobbyists go for lower temperature sometimes). It's a nerdy hobby.