[Homeroast] City? City +? Full City?
John A C Despres
johndespres at gmail.com
Sat Feb 20 22:45:25 CST 2010
Well, this turn of discussion is exactly why I started this thread. And I
think it proves my point; What do we call our roasts?
>From a light Cinnamon roast to a much darker Full City + roast may be
considered a huge leap to a dark roast. And for the times Mr. Peet was
roasting, it probably was a huge leap. It appears Alfred Peet simply roasted
darker than what Americans may have been used to, therefore he roasted
*dark* coffee. By today's standards, using Starbuck's dark roast as the
yardstick to compare to another time in history, is revisionist history. So
Mr. Peet didn't roast as dark as Starbucks currently does, but by the
standards of the day, way back then, he was roasting a dark coffee but not
necessarily burnt coffee.
On Sat, Feb 20, 2010 at 8:24 PM, Joel Gomberg <jgomberg at pacbell.net> wrote:
> On 02/20/2010 04:41 PM, Ed Needham wrote:
>> Correction, he was (and is) a world coffee man. There is no one on the
>> planet with a more comprehensive knowledge of the history of coffee than
>> Don Schoenholt. Anyone in the coffee trade will back me up on that. I've
>> sat at his feet and heard more than my mind can fathom about beans,
>> countries, farms, trade, roasts, and more. Alfred Peet and Don
>> Schoenholt were friends. Don was well aware of the roasts coming out of
>> Peets roasters.
>> There's not a reference anywhere I could find referring to Peet as an
>> advocate for light roast. He was Dutch, and his coffee was a much darker
>> roast than America was used to, which was not a burnt roast but a rich,
>> full roast to maximize the caramels, the chocolate undertones and the
>> nuttiness of a full roast. Most coffee Americans were used to was a
>> cinnamon light roast, and had little of the deep roasty flavors I
>> personally enjoy.
> I agree. I started drinking Peet's coffee in the early 1970's. The
> Indonesian blends like Garuda, and Major Dickason's, were always dark,
> shiny, and oily. Peet's explanation for roasting so dark was that he had to
> compensate for all the milk Americans put into their coffee. Otherwise, he
> said, they wouldn't be able to taste the coffee at all.
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