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Light Vs Dark Roast

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  • #16
    Tim Wendelboe and James Hoffmann give their perspective on roast depth.

    http://www.jimseven.com/2011/05/20/e...tim-wendelboe/

    This is a great podcast that also spends a fair bit of time talking about the effect of processing (and more specifically drying) on bean quality.

    The discussion about roast depth happens at about 31 min and 41.50 min in to podcast.

    Sean

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    • #17
      I've been fortunate enough to have visited the Blue Bottle stores in NY and San Francisco and both were good experiences.

      However, stating that, I certainly would say that the coffees I had were on the slightly more 'roasty' side of Australian speciality. Argument obviously just comes down to taste, some people prefer darker as they drink with milk vs lighter who drink black.

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      • #18
        Originally posted by erikholmwood View Post
        some people prefer darker as they drink with milk vs lighter who drink black.
        Then there are those among us that prefer darker roasts and drink our coffee black.

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        • #19
          Yelta that is very true, more of a reflection of my experiences I guess

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          • #20
            I had a coffee today that was quite undrinkable. (Had it anyway ). But thought "Gee that brings back memories of coffee that I used to love." "SO MUCH flavour!" I would have thought.
            In fact it was burnt/ roasted to cinders , but well made.

            I have, in a big way, come around to light roasts . There's a limit, of course... "Do you prefer food that's too sweet or too salty?" (Maggie in Extras).

            To me there really is more interestingness(!) in light roasts. But this is something I've come around to, owing to the fact that my local in Mt. D. makes consistently beautiful light roast espresso.

            In short, I would respond to Sean's post with: "My experience has been that yes, my tastes have re-acclimatised - significantly". But I've always got kick out of coffee. Nothing's changed there.

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