[Homeroast] City? City +? Full City?
beans at homeroaster.com
Tue Feb 23 10:27:33 CST 2010
Personally, I find espresso to require well roasted coffee to make quality
espresso. Roasted too dark and you lose the nutty, chocolaty sweetness I
love in brewed coffee or espresso. There may be room for a small amount of
dark roast in an espresso blend, to add a bit of bite or a dry finish.
"to absurdity and beyond!"
----- Original Message -----
From: "Eliza Etzion" <Eliza at silvatechmedia.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 7:17 PM
Subject: Re: [Homeroast] City? City +? Full City?
I'm new to this list (and new to home-roasting.) Nice to meet you!
The book Pour Your Heart into It: How Starbucks Built a Company One Cup at a
Time, by Starbucks CEO Howard Schultz describes in detail why and how they
made their coffee choices.
Schultz and his fellow co-founders were in love with espresso and coffee as
it was enjoyed in Italian espresso bars. With Starbucks, they were hoping to
recreate the romance they experienced with Italian coffee bars. The Italians
used a dark roast, and this is why the Starbucks founders believed it was
the best and most authentic.
Would anyone on this list argue that a darker roast is better for espresso
and/or for milk-based coffee drinks? (Starbucks was a major player in
popularizing lattes and other milk-based espresso drinks, so maybe a dark
roast made sense in that context?)
When Starbucks first got started, they were very relatively serious about
coffee quality and authenticity. I'm sure most of us will agree that they
lost something with commercialization. Here a link to the book, for those
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