A friend of mine recently told me a story about walking into a cafe and asking if they had more of a dark ?roast. She was told, “We don’t sell dark roasts because dark roasts are just a way for roasters to buy inferior green coffee and disguise it by dark roasting.”
Really? This might be true in some cases.
I’m excited that there is a new legion of coffee drinkers on the scene who want to use their senses and taste everything about a cup of coffee.
There are so many factors involved in a cup of coffee? starting with the region, method of processing, storage,? shipping,?? method and? degree of roasting, grinding, brewing and? drinking which? decide the flavor profile of the beans.
One of the best ways to see where a coffee fits for us is roast and taste the same coffee at 2 or 3 different roast ?levels.? We buy only the best beans. Sometimes a light roast is the way to go but sometimes we prefer to go with what we call, a rich or finished roast.? The goal of roasting is to? bring out the unique flavors of the bean. I tend toward spicy, nutty, caramel and chocolatey syrupy flavors.
There is so much which happens to the bean during it’s 12-15 minute trip it takes in the roaster. It can be as simple or as complex as you want to make it. In my opinion light does not equal good-tasting and a rich finish does not necessarily destroy the taste profile.
Get crazy drink coffee. Buy it, grind it, smell it, soak it with hot clean water. Drink it down.