Re: Commercial Roasts - Too Dark?
CS10 and CS12 are a reference to the CoffeeeSnobs reference cards that Andy provides which has its own roast level indicators based on colour. So instead of using the USA style roast levels similar to:
Light Brown, City, Full City, Full City+, Light French, Full French etc....
The card has a colour comparison based on numbers hence the CS for "CoffeeSnobs" 1-12. The cards can be purchased from BeanBay, although I think your first one is free.
Oil on the beans are the coffee oils (normally extracted during the percolation process) leaching out of the bean. This can happen as a result of the roast (Dark roasts tend to be oily), although some roasts will start out without surface oil, but after being kept for a while, the oils can start to come to the surface. The oils contain much of the flavour, so once they start to leach out of the bean, you could start losing the flavours, and also the oils can start to go rancid. However sometimes a % of an oily dark roast added to a blend can also add a characteristic some people like.
GrahamK
Originally posted by 5653463C0 link=1311505981/14#14 date=1311987903
Light Brown, City, Full City, Full City+, Light French, Full French etc....
The card has a colour comparison based on numbers hence the CS for "CoffeeSnobs" 1-12. The cards can be purchased from BeanBay, although I think your first one is free.
Oil on the beans are the coffee oils (normally extracted during the percolation process) leaching out of the bean. This can happen as a result of the roast (Dark roasts tend to be oily), although some roasts will start out without surface oil, but after being kept for a while, the oils can start to come to the surface. The oils contain much of the flavour, so once they start to leach out of the bean, you could start losing the flavours, and also the oils can start to go rancid. However sometimes a % of an oily dark roast added to a blend can also add a characteristic some people like.
GrahamK

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