On the pourover side of things, coffee can tend towards a tea-like substance, with some degree of translucency and delicate flavours, the kinds of flavours that you need light roasting to preserve.
It's in part exploring different kinds of drinks that can be made from coffee beans.
You can also get a different kind of espresso, but it's wasted if it's going to be mixed into a milk and sugar concoction.
It's not wasted. Maybe I'm more sensitive than average, but I can absolutely tell the difference between different beans and roasts even after cream/sugar has been added.
Working as a barista I was always amused when a down to earth tradesman who added sugar to their coffee would pick up on subtle blend changes while others who assumed coffee lover or foodie as part of their identity would be surprised when we casually mentioned that the house blend was seasonal.
It's in part exploring different kinds of drinks that can be made from coffee beans.
You can also get a different kind of espresso, but it's wasted if it's going to be mixed into a milk and sugar concoction.