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lurkinglen t1_j1lxio5 wrote

Dark and extra dark roasting is the way to hide the intrinsic poor quality of a bad batch of coffee beans. Also, pour-over/filter coffee generally requires a lighter roast than espresso, but a lot of people like the acidity of lightly roasted beans in an espresso.

People who know about coffee drink light to medium roasted beans.

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Proper_Distribution1 t1_j1m6gzx wrote

My problem is during tax season it’s not uncommon for me to drink 1 pot or more a day of coffee. My office has a standard Mr Coffee, and any light roast or coffee with anything more than light acidity upsets my stomach. The darker the roast, the smoother it goes down for me. And I definitely need the coffee when I’m down the office about 10-14 hours a day 7 days a week. Energy drinks don’t do much for me and they have way too much sugar.

I find it hard to believe that every dark roast is just a bad batch of coffee beans. I understand how it can be used in that manner, but are you saying that for dark roasts they just grab the cheapest beans and burn the hell out of them?

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murrimabutterfly t1_j1mubpt wrote

Good dark roast is typically made of a robusta/Arabica blend and is usually split-batched to keep it even or dried slightly beforehand to help it get darker faster.
French roast, generally, is the “throw it in a pot and burn the shit out of it” variety. Other dark roasts aren’t typically like French roast.
Like, look at Peet’s Arabian Mocha Java. It’s a dark roast that’s smooth and slightly sweet. The smoky notes are subtle, and the cocoa helps balance everything. It’s been roasted long enough to draw out a deeper flavor, while still maintaining a mild body.
Generally speaking as well, if you notice “froth” or bubbles on top of your coffee, it’s a pretty good sign that your coffee is of high quality and the beans were properly taken care of during the preparation process.

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deezx1010 t1_j1nq1h8 wrote

I know this is an invasive question. But how do you relax with that type of schedule? Like what do you actually do?

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Proper_Distribution1 t1_j1nwic7 wrote

So 8-9 months out of the year I’m essentially a half time stay at home dad, drive the daily 4 hours taking 2 kids to and from school, my wife works from home but she has a stressful job as an engineer. 3-4 months out of the year I prepare tax returns. On a good day I can knock out 12-17 returns in a day. Last year I did somewhere between 850-900 federal state and local income tax returns. There is no relaxing during tax season, you can relax either on April 16th, or when the extensions are completed. I wake up, work, come home, help out the girls to bed and crash

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CuppaTeaThreesome t1_j1lxu6o wrote

My new lever machine needs a dark roast as it's difficult to use, but I'm learning.

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SpaceTurtle917 t1_j1m388b wrote

You probably need a darker roast on the lever machine because it's hard to get a lever machine to a hot enough temperature even with preheating. Darker roasts extract easier so it makes up for the lower temperature.

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CuppaTeaThreesome t1_j1max4x wrote

Only had it a few weeks. Learning as I go. Had a few wonderful shots from it and some awful. Santa got me more toys for it so I've plenty to be messing with :)

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