All Things 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.
 
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.
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.
 
Preference for light to medium hot and pretty much only medium for cold brew. Dark roasts are ok for cold brew but my preference is for smoother beans on a medium roast where chocolate and nut flavors come through. (Medium for me is just before second crack which should be defined as full city despite variances among roasters.) Peruvian coffees are particularly good for this.

Light roasts can be ok in a cold brew but often suffer from carrying all the acid but muting some of the more delicate flavors acidity enhances which can make for an imbalanced cup. I spend the whole cup thinking how much better it would have been hot or hot extracted followed by cooling down overnight in the fridge.
 
This just got delivered an hour ago. Holy shit it is amazing. After drinking it I checked the tasting notes and it is spot on, creme brulee dreamsicle.

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On the cold brew roast topic, I am in the same boat, medium to full fuckin dark used to make cold brew. People like to give me beans as gifts, and most of the time it is dark roast and not the 3rd wave stuff, so I make it into cold brew.

I will even add some vanilla beans or cacao nibs (my method is boil ingredients in the amount of water I want to us for my cold brew batch, chill in fridge over night. Then use the mixture for cold brew, and let sit for 36 to 48hrs. I use a 1oz bean to 1 cup ratio. Any tips or suggestions?) to increase flavor and it helps smoothing out the bitterness.
 
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.
Arabic coffee (at least my experience from Saudi Arabia) is the lightest roasted coffee I have ever had. It is a unique experience with all the spices.
 
I've been roasting to medium and dark roasts at home but I might have to explore some lighter roasts and see if I like the results.
 
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?
The general rule is to let the beans rest for a day or two after roasting. A lot of times I roast at night or late afternoon and start drinking it the following morning.

I have a 1kg roaster and usually roast 2kg on the same day which lasts a little under three weeks.
 

OceanOfMead

Moderator
Staff member
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.

and because we drink the same beans, and he roasts to the darker side (just to first crack) we drink the same for hot and cold, and make adjustments for subsequent roasts if we aren’t getting the profile noted on the beans.
 
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?
I haven't done exact measurements but I do half a pound of beans per batch and that will be enough for 3-4 pots. We stick to pots Friday through Sunday so I'm only roasting once a week at the most.

I had a gift card with a good amount of money on it so I bought this: https://www.amazon.com/KALDI-Motori...=1593463524&sprefix=kaldi+coff,aps,632&sr=8-5

I'm buying green beans from Coffee Project and Sweet Maria's. Mostly from the former lately.
 
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