[Homeroast] Light vs. dark espresso roasts.
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
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's Forum</a>
> <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
More information about the Homeroast