- Messages
- 418
- Reactions
- 981
Here's another tidbit for you coffee hounds to show how Starbucks, Allen Bros, Seattle's Best, other "scorched bean" roasters, are making a killing on their over priced over roasted shtuff...
Coffee is grown in 3rd world toilets right? High grade (arabicas) are their CASH crop for their economy. They don't keep much of it. Exported mostly to Europe until America picked up gourmet coffee the last few decades (although majority of American's still drink that stale canned crap).
So all that is left for the locals to drink are the beans that didn't make grade - which generally taste like crap. (Similar to mid-westerners knowing the difference between 'feeder corn' vs 'sweet corn'. Only one is for the dinner table.) So the locals figured out if they over roasted the beans to caramelize them, it made the flavor more tolerable. Dark roast is the scraps off the table for the poor.
Then came marketing in America.... the 'dark roast' craze/fad in America is based on overcharging for cheap under-developed lousy quality beans, over roasting it to hide the poor flavor, but making it "cool".
If its a quality bean, it should be roasted to bring out its best flavor - usually no more than medium roast. Over roasting destroys the subtle nuances between different growing regions, altitudes, soil, wash or dry processing method of the cherries, etc.
OK, nuff about the morning bev, its whisky time!
Coffee is grown in 3rd world toilets right? High grade (arabicas) are their CASH crop for their economy. They don't keep much of it. Exported mostly to Europe until America picked up gourmet coffee the last few decades (although majority of American's still drink that stale canned crap).
So all that is left for the locals to drink are the beans that didn't make grade - which generally taste like crap. (Similar to mid-westerners knowing the difference between 'feeder corn' vs 'sweet corn'. Only one is for the dinner table.) So the locals figured out if they over roasted the beans to caramelize them, it made the flavor more tolerable. Dark roast is the scraps off the table for the poor.
Then came marketing in America.... the 'dark roast' craze/fad in America is based on overcharging for cheap under-developed lousy quality beans, over roasting it to hide the poor flavor, but making it "cool".
If its a quality bean, it should be roasted to bring out its best flavor - usually no more than medium roast. Over roasting destroys the subtle nuances between different growing regions, altitudes, soil, wash or dry processing method of the cherries, etc.
OK, nuff about the morning bev, its whisky time!
