It's quite interesting how coffee is treated in different cultures.

In Australia, coffee would normally be consumed as a dark roast, but with texturised (that is aerated and steamed to create a microfoam).

Dark roast coffee is less acidic, and when made into an espresso + texturised milk drink it becomes very sweet and smooth tasting.

Light roasts used in espresso-based milky drinks are not so pleasant, and are more prone to astringency, especially if you use the same grind size, temperature and shot volume as a dark roast (which home espresso makers probably would, but cafes would know better).

Light roasts are best with pourover or French Press methods and served black, which are not really methods that are as common in the Australian tradition.

I'm quite surprised that someone who didn't like dark roasts would find light roasts less challenging, but hey I'm Australian not Swedish.