Fellow CSers, Im after some clarification!
On another forum, it was posted in a coffee thread that (this is paraphrasing)...
"Commercial coffees are usually roasted quite dark, grinding finer can over-accentuate dark cocoa/burnt caramel flavours and lose complexity of expresso."
So my question is, why are commercial roasts often darker? Specifically, why is a lighter roast not better for the unexperienced baristas and the majority of drinkers (just like instant) that are going to be using the commercial stuff?
Any input from roasters/those-that-know-what-theyre-on-about is greatly appreciated!
On another forum, it was posted in a coffee thread that (this is paraphrasing)...
"Commercial coffees are usually roasted quite dark, grinding finer can over-accentuate dark cocoa/burnt caramel flavours and lose complexity of expresso."
So my question is, why are commercial roasts often darker? Specifically, why is a lighter roast not better for the unexperienced baristas and the majority of drinkers (just like instant) that are going to be using the commercial stuff?
Any input from roasters/those-that-know-what-theyre-on-about is greatly appreciated!

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