The strangest thing is happening to me, as I get into roasting I am finding that I actually prefer a lighter roast vs. a darker one now. When I purchased roasted beans I was partial to the darker roasts that were available. I am not sure why this shocks me really, I would assume that freshness plays a large role in truly great coffee I guess I did not think it would be such a dramatic role. Three cheers to french roast reform, lol --Ebeneezer
Welcome to the club. I think most of us who have been roasting a while have the same experience.
hmmmm i love the roasty flavor, but i do really enjoy certain coffees just to full city more than i used to. On 3/13/06, Barry Luterman wrote: <Snip> -- "Good night, and Good Coffee"
The lighter roasts let you get to know the varietal profile of the bean and you can really enjoy and get to know the indivdiual varieties. I think most commercially roasted coffee is roasted darker to help cover the staleness of the beans. I recently bought some American roasted beans at a store, thinking "Oh a company that knows their roasts. This is promising." Wrong. The staleness of the beans and the bagginess were very noticeable. So, homeroasted dark is still different than commercial dark roasted, but you really are getting the roast profile of a fresh bean. -- Brent Roasting in an SC/TO & i'Roast2