[Homeroast] Light vs. dark espresso roasts.

Daniel Lucas daniel.paul.lucas at gmail.com
Thu Mar 13 10:01:00 CDT 2014

I feel that myself and other people are going back to lighter roast in
part, because it got a pretty bad rap for several years.  When I would
think of 'junky' coffees that were sold to the masses as I was growing up,
they were cheap, light and bitter coffees that practically begged to have
some type of flavor additive.  Now, I feel that one could argue that dark
roast are assisting in filling said market.

As for myself, I have been roasting my beans a bit lighter and have been
quite pleased with the results.

On Wed, Mar 12, 2014 at 8:34 PM, John M. Howison <johnmhowison at gmail.com>wrote:

> To an elderly home roaster who makes coffee in 190-degree water rather
> than an espresso device,  the recent posts in favor of lighter
> espresso roasts has been interesting.  Having been a coffee enthusiast
> long before espresso machines were at hand, I firmly believe that dark
> roasts have been tolerated unduly because over-roasting suppresses
> faults, and despite the necessary  diadvantage of suppressing virtues
> at the same time.  Way back when travelers to Europe were extolling
> Viennese coffee rather than Roman -- when Viennese roasters paid
> higher prices than anyone else for premium beans -- ideal roasts
> tended to hover in the "no oiliness" neighborhood.  Are we now
> rediscovering what some folks knew a long time ago?
> --
> Contra muros, mater rubicolla
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