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Thread: Dark Roasts

  1. #1
    Junior Member
    Join Date
    Aug 2004
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    Dark Roasts

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi Team, what are good beans to take to darker (Italian maybe ????) type espresso roasts? Beans that can take a lot of roasting without giving burnt flavours. I see so many beans in cafe grinders that are covered in oil, the last one was a Michaels patisery store. The blend did not taste burnt. Altough I would have to say it was the poorest made long black I have sampled for a while. Very weak indeed, which surprised me a bit when the beans were roasted so dark.

    I tried an Amarmti coffee the other day and it was almost charcoal in flavour, typical of their coffees from my experience. So I am after beans that can be darkly caramelized without the burnt taste. I hope someone can help me out, with a region or specific bean.

    Regards Rob

  2. #2
    Senior Member robusto's Avatar
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    Feb 2005
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    Re: Dark Roasts

    I dislike dark roasts for the very reasons you have ascribed. And in addition, the presence of oil signals a ready target for oxidising. I also dont want surface oil getting into the grinder hopper and burrs -- there are enough contaminants in normally-roasted beans without the stuff oozing in there.

    Robusto

  3. #3
    Member
    Join Date
    Nov 2005
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    54

    Re: Dark Roasts

    Behmor Coffee Roaster
    Robman

    Last year, for the second time in my life, I spent several weeks in Rome. Standing up to drink tiny shots of coffee at Tazza dOro and Bar Castroni was the way to get a toilet key: just another fatiguing Italian experience. (I love the place, but it really is fatiguing, ok?) Trouble is, when I got back to Oz I found that I really missed those tiny black squirts. Sitting in Il Fagiano at Potts Point drinking very good milked coffee with my much-missed family, I found myself wanting to walk to the counter and receive an inky espresso from the hand of a suspicious, exhausted Romano. And thats how I became a CS!

    Even though I still enjoy non-espresso as much as ever, especially from a vacpot, I think Ive had a similar experience to you as regards beans. Yesterday I gave up trying to find middle ways and I put three beans together that have low acidity and roasted them till they were dark and had a gloss of oil on them, without being greasy. Today, I was actually able to enjoy my morning espresso. The too-cold shot from my Faema was okay, and even the too-hot shot was okay. (Faema never gets it quite right).

    The beans were an even mix of Uganda White Nile (low acid) and Timor Maubese (some acid). There was a smidgin of Monsoon Robusta (no acid).

    I know this Dark-Side stuff doesnt suit everyone, but I, for one, just cant drink bright, medium roast coffee as espresso.

    Mind you, "dark" doesnt mean "burnt" and there needs to be some acidty present.

    I hope this helps, but I should warn you that I am still a fledgling myself, working with basic equipment. Other CS members may be able to guide you to a better solution.



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