Read in the past that over-roasting was because they picked the beans with (low grade?) machine instead of good old hand picking.
Human pickers only chooses ripe beans. The machine doesn't tell and cuts away everything, including some very unripe green beans, which processing plants are forced to "chuck" somewhere into those cheap & very over-roasted blends.
Starbucks uses sub-par blends with lots of green beans and they burnt it to extract what little flavour raw beans had and try to pass off their burnt taste as smoky.
yup, dark roast is just burning the beans, and a way to get rid of the bad flavor-profile of inferior beans (I just commented this elsewhere in the thread if you want more info, but it started as a marketing plot to get rid of beans that would otherwise be trash).
As for a good recommendation of coffee: I recommend an Ethiopian Yirgacheffe, roasted medium to medium-dark (I roast my own). If roasted correctly, you'll get some chocolate and buttery overtones (which is what I aim for, but other roasts will bring out more fruity notes)
Read in the past that over-roasting was because they picked the beans with (low grade?) machine instead of good old hand picking.
Human pickers only chooses ripe beans. The machine doesn't tell and cuts away everything, including some very unripe green beans, which processing plants are forced to "chuck" somewhere into those cheap & very over-roasted blends.
Starbucks uses sub-par blends with lots of green beans and they burnt it to extract what little flavour raw beans had and try to pass off their burnt taste as smoky.
yup, dark roast is just burning the beans, and a way to get rid of the bad flavor-profile of inferior beans (I just commented this elsewhere in the thread if you want more info, but it started as a marketing plot to get rid of beans that would otherwise be trash).
As for a good recommendation of coffee: I recommend an Ethiopian Yirgacheffe, roasted medium to medium-dark (I roast my own). If roasted correctly, you'll get some chocolate and buttery overtones (which is what I aim for, but other roasts will bring out more fruity notes)