[Homeroast] City? City +? Full City?
beans at homeroaster.com
Tue Feb 23 10:22:45 CST 2010
Doug, I don't think Starbucks learned their lessons very well from Alfred
"to absurdity and beyond!"
----- Original Message -----
From: "Doug Hoople" <doughoople 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: Sunday, February 21, 2010 1:09 AM
Subject: Re: [Homeroast] City? City +? Full City?
Makes an interesting discussion, Ed.
I actually got in trouble a month ago for repeating exactly the same
information as Don did, namely that the current standard of Starbucks
dark-roasting originated with Alfred Peet.
I don't think that I was suggesting that Alfred Peet was a light-roast
advocate. It could be that he was still roasting darker than the standard
for the country as a whole in the 70s, which was, in fact, a lot lighter
than is commonly found these days (homeroasters excepted).
But I did read here that Alfred Peet was later quoted as saying that the
Starbucks-standard levels of roasting that were brought back into the
Starbucks-operated Peet's were darker than he thought wise, that he lamented
them. That, essentially, his earlier roasts, while not light, were not as
dark as those of his successors.
I'm not a coffee authority. I never knew or even met Alfred Peet. I don't
know Don Schoenholt. I wasn't in Berkeley in the mid-70s. I wasn't in
Seattle during the 70s or 80s.
I do know that a Sulawesi and other Southeast Asian origins respond well to
darker roasting in ways that many other origins don't.
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