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Swore off dark roasts for 5 yrs, then a snowed-in weekend in Minneapolis changed my mind
I always drank light roasts and thought dark roast was just burnt beans for people who add cream. Last January a storm dumped 14 inches on Minneapolis and my neighbor dropped off a bag of dark roast from a small roaster because I had shoveled her driveway. I had nothing else in the cupboard, so I brewed it in my French press at 4 minutes and it tasted like dark chocolate and toasted nuts, not ash at all. I made it three more mornings that week and started playing with water temp, dropping to 195 and getting an even smoother cup. Turns out I had been drinking bad dark roasts from the grocery store shelf my entire life and blaming the roast level. Now I keep one dark bag next to my light ones and switch depending on the weather. Has anyone else had a roast they hated for a long time and then liked once they tried a fresh one from a good local place?
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wesleyflores2h ago
That grocery store dark roast thing is real. I did the same with Sumatran beans for years, wrote them off as muddy and bitter, then a coworker brought back a bag from a tiny place in Portland and it was like drinking something totally different. Freshness and who's roasting it matter way more than the label on the bag.
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