I know nothing about roasting as is about to become obvious... I assume that the use of terms like dark roast implies that the roasting process impacts on the colour of the roasted bean. But do characteristics of the green bean impact on the roasted colour?
Will lighter coloured roasted beans tend to have similar flavour profiles (assuming they are roasted by people who know what theyre doing)?
Will lighter coloured roasted beans tend to have similar flavour profiles (assuming they are roasted by people who know what theyre doing)?
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