Used to be a purist about light roast single origins

I was convinced dark roasts were just for covering up bad beans until I tried a medium-dark Colombian at a shop in Portland last spring. The sweetness and body won me over, now I keep a blend of both on my shelf. Anyone else find their taste doing a 180 like that?

2 comments

2 Comments

thomas_brown20d ago

Started off as a die-hard light roast fan too, thought anything darker was basically burnt nonsense. But here's the thing nobody talks about: the way your brewing method totally changes what a dark roast can do. Like, my French press makes a medium-dark roast taste almost fruity and smooth, but pour-over with the same beans brings out all that roasty bitterness I used to hate. It's wild how much the equipment matters more than the roast level sometimes.

perry.jessica20d ago

100% right. My Chemex turns light roasts into tea. But a dark roast in a moka pot? Total game changer. Thick, rich, almost chocolatey. Equipment is everything.