Quote:
Originally Posted by island911
dark roasting of coffee does not make the coffee richer. It simply destroys the bean.
Sure, darker... oils get pushed to the surface... but to what end? (other than consumer perception that dark and oily must be richer) All of that goodness staying stable in the bean, and then to cup, is my snobbish goal.
I may be weird that I don't like burnt toast either.
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I experimented with the first & second cracks and was meticulous with temps, measurements, and times. All dark is not burnt.... and if it is ... I like my coffee beans burnt "just right"
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It's personal preference .... sorta like beer imo.