/ck/ - Food & Cooking

>>8642951
>>8643409
>>8643457
might as well I post the whole thing to make it more transparent
http://cooking.stackexchange.com/questions/24176/why-are-dark-roast-beans-usually-used-for-espresso

"First let's be sure we are on the same page in terms of light and dark.

When I talk about a light roast, I'm thinking of what is called a City roast in roaster's terminology.
This is the lightest you can roast a bean to keep maximum origin flavor (you taste more of the bean's taste and less of the flavors from roasting).
Any lighter, and the coffee mostly tastes grassy and sour. Sour flavors diminish as beans roast.

In my mind, a dark roast (for me) is what is called Full City in roaster talk.
There are darker roasts above Full City but before the beans ignite in the roaster (French and Vienna). To me, these don't exist.
I find them acrid, bitter, and lacking any of the interesting flavors I source good coffee beans to experience.

Here is more detail on degree of roast from a home roasting site / green coffee bean purveyor: http://www.sweetmarias.com/library/content/use-all-five-senses-determine-degree-roast-0
If that link is broken in the future, a quick search for degree of coffee roast should yield a good explanation.
This is all important, because one person's dark roast could be another's light. Moving to use this more standardized language described in the link, empirically,
I find most City to City+ roasts still fairly sour as espresso shots.
That said, sourness varies with bean age, bean origin, and growing season to growing season.
We are talking about a crop here, similar to wine vintages."