[Homeroast] City? City +? Full City?
beans at homeroaster.com
Sat Feb 20 23:32:19 CST 2010
I call a Full City roast one just before any oil specks show up (usually
caught just as the first few cracks of second start in a drum and before
second in an air roaster). A few oil specks is Full City Plus, and anything
more is irrelevant in my opinion.
John, I think you are right about 'subjective' dark roasts. A Full City by
my description above would have been way different than most were used to at
that time in history.
"to absurdity and beyond!"
----- Original Message -----
From: "John A C Despres" <johndespres at gmail.com>
To: "A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html"
<homeroast at lists.sweetmariascoffee.com>
Sent: Saturday, February 20, 2010 11:45 PM
Subject: Re: [Homeroast] City? City +? Full City?
> 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
> 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.
> 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.
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