Posted Mon Jul 23, 2012, 1:09pm Subject: French roast for every coffee origin?
Recently I was in a coffee shop on the Oregon coast - the roaster said he sourced alot of single origin coffees and roasted them to bring out the flavors and aromas particular to these coffees - he then said that he roasted every coffee to a French Roast level which confused me as it seems that a roast that dark would eliminate any of the specific natural flavors and aromas of the coffees he so carefully sourced, leaving only the french roast taste.
My question is whether coffee(for example an Ethiopian)when roasted to such a dark level can actually retain any of the original flavors and aromas which the growers intended for that coffee? It doesn't make sense to me that one would source good coffees and then roast each one to the french roast level; seems that it would destroy any taste/aroma qualities in the coffees by doing this and so all of his coffees would taste the same?
Posted Mon Jul 23, 2012, 1:58pm Subject: Re: French roast for every coffee origin?
In my experience, very very few unique flavors are left intact with something that dark. So no, I wouldn't wager that sourcing great coffees to roast French is a good use of your money. Check the price per pound, however, and you may have a better idea of how good the coffee is. If it's $12-15, it may not be "very good" coffee at all, much over that and yeah, that fellow may be ruining (in my opinion) some pretty good beans.
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