[Homeroast] City? City +? Full City?

Dhananjaya djgarcia at improbablystructuredlayers.net
Tue Feb 23 19:11:12 CST 2010


When I started roasting 6-7 years ago I was a dark roast kind of guy. I do
all my brewing for espresso, 90% of the time with non-fat milk (about 4 oz
for a triple-shot from 24oz of beans) with a bit of Turbinado sugar / no
sugar if straight. Sometime after being inside this list I decided to try
lighter roasts as an experiment. Since then I've been steering clear of 2nd
crack, basically waiting until 1st is done, which I've been classifying as
City Plus; if I hear a second crack snap I classify it as Full City Minus. I
cannot endure dark roasts anymore, as I've become enamored of the origin
flavors that abound in the lighter roast.

Happy roasting,


----- 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?

Hi everyone,

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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