I've grown accustomed to coffee while in Switzerland (I'm half-Swiss)
and I've never really found the same coffee taste elsewhere (Italy,
France, Austria, some parts of the US and Canada...).
I lack the vocabulary to describe it but I'd say the beans are slightly =
oily and (in my recollection) somewhat lighter than French. The
resulting coffee is full-bodied and has very low acidity. Oddly enough, =
the coffee I'm talking about can be found almost anywhere in
Switzerland including, of all places, a cafeteria at Université de
Now, I realize there are several factors involved but is it possible
that it can be due to some aspect of the roasting? I don't expect
anything like a weird secret. Just a roasting profile or something.
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