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I used to hate light roast beans until I tried them at a local tasting event
Last weekend I went to a cupping session at a small roastery in Portland (the one on Division Street) and they had this Ethiopian light roast that smelled like blueberry muffins. I've always been a dark roast guy because I thought light meant sour and weak, you know? But the guy running the session explained that light roasts actually keep more of the bean's natural flavors and acidity, which isn't the same as bitterness. He showed me how a light roast can have notes of citrus or stone fruit if you brew it at the right temperature (around 200 degrees instead of boiling). I tried a sip and it was like tasting a coffee for the first time - bright and clean but still with a nice body to it. Now I'm buying a bag of their single origin every month and experimenting with my v60 technique at home. Has anyone else switched from dark to light based on a tasting event or a friend convincing you?
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margareto2628d ago
And that Kenyan lemon honey note turned me into a total light roast convert too, it is just so much cleaner tasting.
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robins8329d ago
Same thing happened to me. A barista at this shop in SF made me try a Kenyan light roast that smelled like lemon and honey. I was a dark roast guy too, thought light was just for snobs. Now I only buy light roasts for my pour over. Changed my whole morning routine.
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