What's everybody's favorite roast of coffee?
You can see who voted for what.
You can see who voted for what.
Last edited:
Favorite type of roast
- Thread starter techblade01
- Start date
I really like the Javapura Don Teofilo
Its a small batch costa rica coffee that can be purchased green, regular and dark roast. They really take the time to roast it slow and low and it makes for a mellow but full and hearty cup without a lot of bitterness.
http://javapura.com/merchant2/merch...de=0001&Product_Code=CR-DT&Category_Code=TYPE
Its a small batch costa rica coffee that can be purchased green, regular and dark roast. They really take the time to roast it slow and low and it makes for a mellow but full and hearty cup without a lot of bitterness.
http://javapura.com/merchant2/merch...de=0001&Product_Code=CR-DT&Category_Code=TYPE
- Thread starter
- #3
I will have to check that roaster out.
The problem that I see with dark roasts is that way too many turn the beans into charcoal.
I prefer medium, medium-dark.
I prefer medium, medium-dark.
Pot.
Medium to medium dark. Much darker and the coffee becomes about the roast rather than the beans.
What Henry said and also, it depends on the beans.
-jim
-jim
My initial thought was identical to Tony's. Medium for my coffee. Sometimes medium dark. I dislike the ashtray effect of a very dark roast.
- Thread starter
- #10
Thanks Guys
Light and Medium for me. More medium than light.
I can get a NICE chocolate flavor out of Brazilian peaberry beans to the point that SWMBO says it is NOT coffee but hot chocolate.
that is about the only bean I have been able to get good taste out of a dark roast (full city +).
I normally roast city (light american style coffee) for pour overs and go a little darker city + or full city for espresso blends.
For me it is the bean that tells me how it wants to be roasted, not me telling the bean what to do
that is about the only bean I have been able to get good taste out of a dark roast (full city +).
I normally roast city (light american style coffee) for pour overs and go a little darker city + or full city for espresso blends.
For me it is the bean that tells me how it wants to be roasted, not me telling the bean what to do
Medium usually with a light to mix it up from time to time.
I chose Light and Medium, but it really depends on the bean and goal of the roast profile.
That being said, I can do a City+ roast that takes 11 minutes or a city+ roast that takes 13, or one with a 1:30 duration first crack or a 2:30 minute duration first crack, and they'll be different.
That being said, I can do a City+ roast that takes 11 minutes or a city+ roast that takes 13, or one with a 1:30 duration first crack or a 2:30 minute duration first crack, and they'll be different.
I was very ignorant when I posted this. For many months I have been greatly enjoying roasts with beans roasted to the point of shiny and sweating oil. (This roaster calls this medium and then rubber stamps it with French Roast . . .I don't know . . . I'm still learning) My aversion to "Dark" seems to have come from purchases of carbonized coffee.
- Thread starter
- #16
No it's fine.
Community Hotel Blend.
- Thread starter
- #18
Never heard of it?
