On a graph of time vs extraction, I’m sure there’s a logarithmic curve for any given temperature, with optimal extraction for taste falling some time value well before maximum extraction before the bitter astringent compounds are added to the brew.
I’ve never tried a light roast in any brewing method, but I suspect it would be even more finicky to get right than medium roast.
“Most sources” consensus is a good starting point, but it’s really up to 1) What resources and equipment you have, 2) how much effort you’re willing to put in, and 3) your personal taste.