The latest fashion in coffee…

…is to make espresso with very light roasted coffee.

Why? I dunno, it’s what all the cool kids in Melbourne are doing. I think it might be some sort of reaction against the dark-roasted coffee of the commercial brands.

Everyone’s raving about it, but I think it sucks.

People say it has a ‘lemon citrus’ flavour. They’re almost right, because it does taste a lot like sucking on a lemon.

As Shaun Micallef would have said, “Light roasted coffee – in to the bin!”

7 Responses to “The latest fashion in coffee…”

  1. *whip crack*

  2. Can this make the coffee have a metalicish type after taste??

  3. mattbowditch Says:

    Umm… I don’t think so. Unless metal tastes acidic.

  4. Good call Matt! Although, I think a “bit” of something lightly roasted blended in can add some nice flavours :-)

  5. Hey Matt,

    It’s an interesting topic! I would say that I like light-roasted coffee, but that’s “light” compared to whatever I consider normal… Melbourne does seem to be championing a whole new level of light roasting… albeit using beans that are good enough to handle it. I’m not much of a fan of it for espresso either.

    However! I have noticed that my average roast level has been getting lighter even in the 4-5 months I’ve been working. I can’t necessarily say why… it probably happens on the cupping table where I tend to reject the darker roasts in favour of lighter ones. But like I said, my “light” roast is probably not that light (if we’re being nerdy, on average I would pull the beans 1-2 C before second crack begins – some earlier, some later).

    And Chris, I think I’ve tasted the metallic flavour you mentioned in super light roasts. It’s a kind of bitter acidity and astringency/grassiness you get from underroasting (IMO).

    Cheers
    Stu

  6. Ol’ Mad Gary don’t roast ‘is beans at all – Nescafe recons they got more antioxidants that way. Bloody hell they make a mess of yer grinder though!

  7. Does nothing interesting happen in the nations capitol?

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