It's funny how quickly the third wave took over and changed tastes. When I first started nerding out about coffee in the early 2000s the better roasters at the time were still all in on dark roasts to the point that a full city roast was often the lightest thing in a given shop's repetoire. Full City/French Roasts were what I sought out until I had a light roasted Costa Rican around 2008. It was like a light bulb moment. For some time thereafter it was still not very easy to find a lot of shops that took light roasts seriously, but I'd say that changed around maybe 2010? I think the West Coast coffee scene was a little further ahead. We are living through a phenomenal time for coffee.I despise dark roast in hot coffee as it always tastes burnt. Medium roast most of the times too.
I am curious and may try a medium for cold brew after what you’ve all said.
Exact opposite. If I could have cold brew over hot coffee every day(I can, I'm just lazy), I would. I think it's just a preference to cold drinks over hot though.I just don't fux with cold coffee. I like the taste of cold brew, but I would never opt for it over a hot coffee regardless of the season or conditions.
So by dark roast we’re talking Full City + or are you people heathens?
Light roast: City/Early City+
Medium: Late City+/Full City
Dark Full City+ and beyond
Not sure if we need a super light category for unusual roasts like cinnamon, half city, or some of the light Nordic style roasts.
So this home roasting, how do you guys do it? Roast per pot? Per week? How long does it take to roast before you can brew?
If you search comments from Fear in this thread you’ll see exactly what kind of a roaster we have but it’s a drum roaster that does a pound.So this home roasting, how do you guys do it? Roast per pot? Per week? How long does it take to roast before you can brew?
So this home roasting, how do you guys do it? Roast per pot? Per week? How long does it take to roast before you can brew?