I have a work colleague, of Greek background, who I was intending to roast some coffee for. He prefers a light Greek style coffee, which is apparently a lighter roast than Turkish, which he prepares by boiling on the stove, much like how Turkish coffee is prepared. He brought me a sample of what he currently drinks, and it is indeed a very light roast - caramel in colour. I’d assume to be this light that it would be roasted no further than the end of first crack, maybe even less than that.
Does anyone here know what beans or blends are used for (or could be used to reproduce) a traditional Greek style coffee? What beans would work best at this light roast level? Should I use wet or dry processed beans? And any other roasting tips to suit this light roast style, and brewing method?
thanks,
Bill
Does anyone here know what beans or blends are used for (or could be used to reproduce) a traditional Greek style coffee? What beans would work best at this light roast level? Should I use wet or dry processed beans? And any other roasting tips to suit this light roast style, and brewing method?
thanks,
Bill

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