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Favorite Medium-Dark and Dark Roast Coffees?
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haziz
Senior Member


Joined: 13 Dec 2013
Posts: 10
Location: Massachusetts, USA
Expertise: I like coffee

Posted Tue Dec 17, 2013, 6:01am
Subject: Favorite Medium-Dark and Dark Roast Coffees?
 

What are your favorite medium-dark and dark roasts? Who are your most reliable roasters that do dark roasts well? I will use it mainly in a french press (very rarely as pourover or in a Chemex), and I do use a little sugar and a little regular milk (NOT cream or Half & Half) and I am fairly attached to the use of a little sugar and milk. I am very open to single origin coffees but would also welcome blends or regional coffees that can be obtained year round.

Just for calibration here are my current favorite roasts:

  1. Barrington Coffee Roasters' Vienna Roast Panama Casa Ruiz. My current favorite roast. They label it as a medium roast which I think is accurate but they do include it in their "dark roast sampler".
  2. Barrington Coffee Roasters' French Roast Costa Rica Doka Estate. Another fine roast from the same roasters. I would describe this as medium-dark rather than truly dark.
  3. Peet's Major Dickason Blend. I do like it.

I used Starbucks' French Roast for years as my everyday coffee bean, but even I reluctantly agree that it is too charred to be considered truly good. The fact however that I used it for years should indicate for you that I have calibrated my taste buds to the dark side!

In the last few days I have tinkered with some lighter roasts from Blue Bottle, Counter Culture and Barrington Coffee, including some that got very high reviews on CoffeeReview.com, but my reaction to them has been mostly negative.
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,672
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Tue Dec 17, 2013, 11:57am
Subject: Re: Favorite Medium-Dark and Dark Roast Coffees?
 

Not a big deal, perhaps you just like dark roasted coffee. This will save you a lot of money because you can buy less expensive beans, very cheep ones and when taken to a Vienia, there is little left but carbon and there is no way to taste the subtle notes of the coffee.

Our tastes tend to go to med to light med roast or a city roast. This is when the beans are still brown, not black and there is no oil on them, they are dry. At this stage of roast, you can get many different flavors. Perhaps you would like a city + Kenya coffee, it has a naturally darker flavor without being over roasted.

See the roast chart at Sweet Maria's to understand the roast levels better.

There is a video there too that walks you through a very brief overview of roasting.
https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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haziz
Senior Member


Joined: 13 Dec 2013
Posts: 10
Location: Massachusetts, USA
Expertise: I like coffee

Posted Tue Dec 17, 2013, 1:19pm
Subject: Re: Favorite Medium-Dark and Dark Roast Coffees?
 

calblacksmith Said:

Not a big deal, perhaps you just like dark roasted coffee. This will save you a lot of money because you can buy less expensive beans, very cheep ones and when taken to a Vienia, there is little left but carbon and there is no way to taste the subtle notes of the coffee.

Our tastes tend to go to med to light med roast or a city roast. This is when the beans are still brown, not black and there is no oil on them, they are dry. At this stage of roast, you can get many different flavors. Perhaps you would like a city + Kenya coffee, it has a naturally darker flavor without being over roasted.

See the roast chart at Sweet Maria's to understand the roast levels better.

There is a video there too that walks you through a very brief overview of roasting.
https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

Posted December 17, 2013 link

Barrington's Vienna roast is dry with no visible oil and is a medium brown (they do label it as medium), and their French roast is only marginally darker with absolutely no visible oil; so they clearly don't roast very dark. I have a pound of their Italian roast, which is their darkest but have not opened it yet. The Peet's Major Dickason is definitely a dark roast with some surface sheen/oil though not as charred as Charbucks.

I have already perused Sweet Maria's and other resources regarding roast levels.

Which medium-dark roasts have you enjoyed?
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calblacksmith
Moderator
calblacksmith
Joined: 25 Nov 2007
Posts: 7,672
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Thu Dec 19, 2013, 9:48am
Subject: Re: Favorite Medium-Dark and Dark Roast Coffees?
 

Rather than dark med and light, I prefer to use the names  that the trade use. Most often I used to like a City+ Kenyan coffee, thus I offered it up as something to try, I am not into the lighter notes but the more bass and chocolate notes. I do not drink much in the other than espresso listings at the moment but a city + Kenya DOES make an interesting pull :D

 
In real life, my name is
Wayne P.
Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

Feed the newbs, starve the trolls and above all enjoy what you drink!
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Burner0000
Senior Member


Joined: 28 Jul 2011
Posts: 1,051
Location: Cambridge, Ontario Canada
Expertise: Professional

Espresso: Rancilio Silvia, VFA Expres...
Grinder: Macap MX/VFA N1464/Kyocera...
Drip: Manual Drip, French Press
Roaster: Behmor 1600 / Sonofresco
Posted Thu Dec 19, 2013, 10:45am
Subject: Re: Favorite Medium-Dark and Dark Roast Coffees?
 

I was able to compare what I roast to a local bean supplier I buy from, terms wise that is.  He uses Light - Dark terms, I use the classic names (American- Spanish).  I compared what I would call Full City to a medium roast, Vienna/ medium dark and French/ dark roast.  

I really enjoy Full City and sometimes Vienna because they are on the darker side but still maintain some of the bean characteristics. I have thoroughly enjoyed dirtier Sumatra's (like the Gayo region), Naturally processed Brazil's and Papaua New Guinea's.  Ethiopia Yirgacheffe makes a good fruity medium roast if the roaster roasts it properly.  In the past I have enjoyed Tanzania Peaberry in a french roast. Really shiny but still brown.
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