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I used to hate dark roast until a burnt batch in Ohio changed my mind
Thursday last week I pulled a Sumatra batch off the roaster 2 minutes late by accident, panicked and thought I ruined $18 of beans. Let it rest for 3 days anyway, and it tasted like chocolate and caramel with zero bitterness, I was floored. For 6 years I swore dark roast was just burnt dirt, turns out my old grinder at setting 7 was the real problem. Bought a used hand grinder for $40 and dialed to setting 12, now that same dark roast is my daily cup. Anyone else had a happy accident that flipped their opinion on a roast level? What beans did it happen with?
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the_drew27d ago
Grinder change is the big one people sleep on. Had the same thing happen with a Guatemala roast that I let go a bit long. Thought I torched it. Two days rest and it was all cocoa and brown sugar. The old blade grinder I had was crushing the beans uneven and making everything taste like ash. Went to a burr grinder and it was night and day. Dark roast gets a bad name because most folks never had it ground right.
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