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Had a chat with my roaster that shifted how I think about dark roasts
Been roasting at home for 2 years and always looked down on dark roasts as burnt. But my local roaster in Austin showed me a Costa Rican dark that had no bitter notes at all - just deep chocolate and low acid. It hit different because he proved I was judging based on bad store-bought stuff, not the craft. Anyone else been proven wrong on a roast level?
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terry_carter1512d ago
You know, I used to feel exactly the same way about labeling. I always figured if it said "dark roast" on the bag, it was going to taste like ash. But after a few experiences like you had, I started noticing that some of my favorite cups were from roasters who pushed a bean just past the second crack, and it was nothing like the grocery store stuff. It really opened my eyes to how much the skill of the roaster matters more than the name on the label. I still prefer lighter roasts most days, but I'm not so quick to write off a dark if it's from someone who knows what they're doing.
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wilson.sam12d ago
Funny thing is, that Costa Rican dark you mention might actually be a medium roast that's just been pushed a little darker, not a true dark. Roasters are labeling things differently these days to sell coffee, not to tell you the truth about what's in the bag.
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