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Serious question, does dark roast really hide bean flaws or is that just hype?
My buddy Rick swore that a dark roast masks sour underdeveloped beans, so I tried his 15 minute roast on some cheap beans from the Kroger clearance bin. It came out smoky and smooth, but I also roasted the same beans light and honestly they tasted like grass clippings. So is the advice to roast dark for bad beans actually solid, or did I just get lucky with that batch?
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