Why the underroasted green tea?

[TC]

While Pete was in town for the weekend, we visited 3 cafes, all of which are highly regarded and get heaps of press...

#1 and #2, terrific espresso, expertly poured and roasted.....

#3 also highly very regarded by many and has had a heap of press. I received underroaster, sour grassy espresso  . Sending it back wouldnt have made any difference as the philosophy of their roaster seems to be lets roast really light.

I dont get why cafes run sipon roast through espresso machines? The result was foul and if I was rating it, 2 stars....

Why are so many not roasting for intended purpose? If I want siphon or dripper, I order and enjoy it. I just dont want siphon espresso :

[GregWormald]

Re: Why the underroasted green tea?

That bothers me too. Maybe they only drink black?

I like a darker roast for espresso based milk drinks.

The lighter, more acid roasts always make the milk taste sour :P

Its why I got into home roasting.

Greg

[andreasb]

Re: Why the underroasted green tea?

I noticed it too where a couple of the "major" niche roasters have been roasting their single origins very light. Which have not produced great flavours and I avoided single origins for some time from a few places and instead went with the blends that are pretty much the same quality all year round.

It was a phase they seemed to all go through at the same time.

Seems most recently in the last week or so they have gone back to a good dark roast. The Yirg I have had this week has been spectacluar.

[bjeck14]

Re: Why the underroasted green tea?

A lightly-roasted kenyan from Market Lane a couple of weeks back was by far the best espresso I have ever tasted in my life.

[greenman]

Re: Why the underroasted green tea?

Ive been doing some light roasts at home recently and they have been great in pourover but definitely not espresso material, I roasted a COE Guat last week that was amazing at cupping and pourover but was revolting as an espresso
horses for courses eh??

[Wine_of_the_Bean]

Re: Why the underroasted green tea?

Granted, I roast a bit light, but its never more than just prior to 2nd crack.

I wonder if it is trying too hard to emphasize origin characteristics?