coffee snobs tell me dark roast is burnt coffee. medium is the only one worth buying. the tastes between them isn't that different to me
I'm no coffee snob, but to me dark roast coffee tastes like water that's been soaked in burnt wood. There are levels of "medium roast" that approach that dark roast taste, but never quite that bad to me. Like there are several Ethiopian/Yirga Cheffe coffees that you can barely even taste they're so week, but others that are stronger that I like. Depends on the coffee/brand, I guess. There was one dark roast I tried that tasted ok. It was made by GMCR or Starbucks. I wouldn't want to drink dark roast coffee straight (with no milk), though. But like I said, if that's all you have, I'll take it. I have no problem with Folgers, Maryland Club, Community, etc. coffee, either.
Exactly. Coffee is the greatest. **** those dirty poor people that say otherwise. Now if you load it down with all kinds of ****, sure, not great.
Dark roast is an abomination, unless you add sugar and cream ...then it's just a milk shake ...which I love milkshakes ...but then that's just a coffee flavored drink ...which I also don't mind. The coffee chain is important. See below. If any link in the chain is broken, it's probably bad coffee. If you want to actually taste the coffee: 1. Get light roast 2. From specialty shop 3. Roasted Date < 1 month old 4. Ground with a high quality / professional grinder. (If you don't have one, they'll grind it for you and it'll keep just fine for about 2 weeks) If you do all that, you too can drink black coffee. If you don't do that, you are just senselessly punishing yourself. Just go with milk and sugar. Note: If there is no date on the coffee, you can assume it's >6 months old and it'll all taste the same so making a coffee flavored drink is your best bet at that point. Or get dark roast as the burnt taste never fades with age, if that's the taste you want.
from the first comment: Constants: 1. Boiling water in the boiler 2. Full basket of coffee 3. Avoid sputtering phase by cooling down the chamber under cold water Variables: 1. The lighter the roast, the finer the ground. 2. Less filled boiler will brew a bit earlier. Usually, dark roasts -> a bit less water, light roasts -> full boiler 3. Preheat the hob/relatively low heat on the gas hob 4. As soon as the liquid starts to flow, turn off the heat. For electric hobs, move it to the edge of the hob. Troubleshooting: If the sputtering phase starts before you think it's time (not enough coffee out etc): 1. Too fine of a grind 2. Too much heat I'm inferring hob=burner.
Is this a thing? the bad ass coffee drinkers aren’t the ones who drink it black. It’s the ones that drink it n 105 degree summer weather at 2pm with a salad that are the bad asses. I see you, Nana.
My grandma used to heat up her coffee AFTER it just brewed because she wanted it scalding hot. I'm not that brave. Lol.
When I would do Whole 30 I would drink it black, which you get used to pretty quickly as long as it's brewed right. Off of Whole 30 I add just a very light touch of 2% milk, barely enough to make it change color, but just enough to take off the bite of a pure black coffee.
