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My barista cousin in Portland told me dark roasts are "burnt and lazy," and I think she's wrong about home roasting
She came over last weekend and watched me pull a batch of Sumatra Mandheling to just past second crack, and she said nobody who cares about coffee would drink it. I get where she's coming from, light roasts show off origin flavors, but she's judging home roasting by cafe rules. When I roast at home I'm not chasing a cupping score, I'm making a mug that tastes good with milk on a cold morning, and my darker roasts do that better than any light roast I've pulled. Plus I control the curve, so I can drop it right when the smoke starts and pull sweet chocolate notes instead of ash. She admitted my last batch smelled like brownies, so maybe the roast level isn't the problem, the skill is. Anyone here roast dark on purpose, and what bean and drop time are you using?
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jason52425d ago
What drop temp are you hitting on that Sumatra?
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