Good info. I corroborate the static differences. Some beans and roasts
generate lots of static.
Another difference between light and dark roasts is the type of foam they
create. Light roast exude a creamy thick foam, whereas dark roasts belch out
a coarse volatile foam. THis foam, as we all know, is made by escaping CO2,
but why the light roasts make that luscious creamy foam perplexes me. I
invert the AP a lot and notice foam because dark roasts will foam up so much
that they will foam over and make a royal mess. So I have to give dark
roasts much more space to expand. Of course this could all be cured by using
stale coffee. But then the cure would be worse than the problem.
Date: Mon, 30 Mar 2009 13:31:57 -0400
From: Allon Stern
Subject: [Homeroast] A couple of observations
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A couple of observations about behavior of coffee at different roast
Nothing I haven't noticed before, but I thought I'd share for those
who may not have noticed; having gone from a dramatically dark to
dramatically light roast, I was reminded of these differences...
Light roasts exhibit less static cling than dark roasts when ground
in a static-inducing grinder
Dark roasts resist flow more than light roasts - I find that for
espresso, I have to grind lighter roasts finer than darker for the
same extraction time.
Also, in an AP, light roasts seem to press much more easily than dark
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