'filter roast' coffee is roasted lighter, which means that the flavours are often more distinct than in espresso or stovetop coffee. You get a lot of bright fruit and berry flavours in filter coffees -
this can be true, depending on your degree of roast and the way that the coffee is brewed, you could just as easily use espresso roasted coffee in a filter and have it taste pretty terrible, which is what i would say the majority of people do anyway. some companies are roasting for both filter and espresso and achieving great clarity and development in both styles of brewing.
http://www.heartroasters.com/blogs/heart-roasters-blog/11990945-r-i-p-soe
especially those that are Pulp Natural / Honey Processed. These work well as black but not in milk, if you drink it with milk or prefer more caramel, cocoa and malty flavours you are better off choosing a 'Washed' coffee or a filter blend.
i dont really understand what you mean by this. for the most part pulp natural, honey process and natural coffees tend to be overly sweet and sometimes have a fermented overripe fruit flavour, which, will typically cut through milk a lot better than a washed coffee. washed coffees would very rarely have a caramel cocoa or malt flavours if roasted correctly. they should have a clean acidity and bright tea like flavors, which typically dont cut through milk all that well.
pulp natural or honeyed will taste like strawberry milkshakes in milk.
With pourover coffee if the coffee is too fresh, they can be a bit acidic and tart and some people don't like that; but the good thing is that you only have to wait a few days to a week for the coffee to be more appealing.
this is incorrect. yes your coffee may have a higher perceived acidity closer to roast date, but i wouldnt say that is the reason not to drink it. the issue with drinking coffee close to a roast date is the amount of carbon, created during the roasting process, still present in the bean. when ground, the carbon dioxide attaches itself to volatile aromatics within the ground coffee and floats away, the more carbon dioxide, the more you lose, the less clarity you can acchieve in your cup. (see wet grinding
http://www.ncbi.nlm.nih.gov/pubmed/21535580)
Its pretty important to grind your own coffee with a ceramic grinder as metal grinders will effect the flavour of coffee more than you would think.
aside from grinding on demand id argue the complete opposite, ceramic burrs are harder to clean and have flavour imparted to them easily. in saying that there are some good ceramic burr grinders out there.
As for the coffee try Reuben Hills in Surry Hills. They roast some good coffee.
id agree entirely with that.
internet superhero and all that i know, sorry.