Originally Posted by buffalotom
Ron, I do love good coffee. Do you do any dark roast? I appreciate a good cup of Kona. Would like to order when you have some available. Thanks
Well, yeah, I'll do a dark roast if that's what's right for the bean. But, frankly, most beans lose their unique characteristics with too dark of a roast. If the roast goes too far the subtle varietal flavors are masked by the caramelized sugars tastes from the roast (or burnt sugars in the case of a certain national chain
What you may find, if I get the right coffee, is a melange, which is a blend of the same bean at different roast levels. Now that I'm thinking about it, I think I have some Brazilian coffee that would hold up well in a melange of a light roast (maybe City+) and a darker roast (Full City+ or maybe even Vienna). The lighter roast should have some floral notes and a milk chocolate finish and the dark roast would be all about dark chocolate. I also have a very nice Sulawesi that would add in some earthiness and a little bit of funk.
Can you tell that I'm making this up as I go along? If I have enough of the Brazil I think I just decided what I'm going to roast this weekend
Watch this space on Sunday to see if my plan works out :)