Been roasting for 5 years now and my sweet spot for roasts are somewhere between 2nd crack and to the start of rolling second. In other words, I like my roasts tending to the dark side. I have 99% of my coffee in milk too, the 1% I actually try the shot is more for tasting purposes but I can't say I enjoy a straight shot. When I do try a shot, I find it somewhat strong (a bit strong for my liking) but I wouldn't say it is sour but at times I might detect a hint of bitterness but I might be confusing bitterness with intensity. Goes without saying my palate isn't exactly refined for espressos.
Recently, I've had beans given to me to sample and these are beans from reputable establshments like St Ali's and others and at first appearance they are roasted very much lighter than what I've usually done. My guess is they are roasted to just shy of second crack. When I tried them, they just taste like lemon juice. Sour and acidic. But it seems all the repuatble places serve this now and I reckon they'd only serve it to meet a demand. So, is there a trend towards the "fruity" aspect now?
Recently, I've had beans given to me to sample and these are beans from reputable establshments like St Ali's and others and at first appearance they are roasted very much lighter than what I've usually done. My guess is they are roasted to just shy of second crack. When I tried them, they just taste like lemon juice. Sour and acidic. But it seems all the repuatble places serve this now and I reckon they'd only serve it to meet a demand. So, is there a trend towards the "fruity" aspect now?



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