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Found 9 results

  1. For the Aeropress, I have found darker roasts seem to cope well with more grams in, whereas medium/lighter roasts seem to cope better with less grams for the same amount of water (and all else things equal). Is this right? Or do I need to adjust something else? I find I can get away with 15g for darker roasts (for 220g), but I find I need to go down to 11.5g for a couple of medium roasts I have been trying recently.
  2. Just wondering if anyone can point me in the direction of a roaster that roasts, as the title suggests, medium. I drink solely light roast - Square mile, because I find the quality better. It seems that you get light roasters, dark roasters, and not much in between. Can people enlighten me (or endarken me, shit pun sorry) on the medium side of life? Thanks
  3. Hello everybody, It's been a while since I've posted, but glad to be back I have a question related to a business I intend on starting, with regard to roasteries producing a medium roast coffee. The business idea is a coffee van, (coffeebean I have your details for when I'm ready ?) and my issue is serving a roast that appeals to the general public. I intend to operate from a busy train station, hence my customers will predominantly be passing trade as opposed to people seeking out speciality coffee. I'm a strong believer in lighter roasted coffees, my roaster of choice is square mile coffee and I used to drink the various single origins they sell and now use red brick since I acquired an espresso machine. I would love to serve red brick, and I believe most people would accept it in a milk based coffee, but am worried that any unsuspecting customer ordering a black coffee of any sort might be put off. If and when I offer a sip of my black coffee to friends and family that like coffee, but aren't proper aficionados, I get a yuck reaction. This seems like a bad response to get from a business perspective. so to my point, haha, can people please point me in the direction of some roasters who roast "in the middle", medium, while still maintain roasting fresh, preferably with good sourcing ethics. Thanks everybody
  4. The labels used to describe degree of roast, such as "light" or "medium dark" are inherently ambiguous, as they adhere to no known standard. On the other hand, scales such as Agtron numbers are consistent and finely graded. I just came across the shop site of the US roasters Counter Culture. They do give the Agtron roast levels of their coffees. Here's an example https://counterculturecoffee.com/shop/coffee/la-golondrina I, at least, would be grateful if this sort of thing were to become widespread among specialty roasters
  5. Rob1

    Cartwheel Coffee

    After many disappointing light roasts from various roasters I tried a few bags from Cartwheel recently and am happy to say they're fantastic. Light roast, dark roast it doesn't really matter to anyone really just so long as the brews are tasty and these are. Had two small bags of single origins to test them and the distinct origin character from both was well brought out by the roast. Now on a kilo of a blend (Misspent Youth) and love it, find the tasting notes spot on from the little sip of espresso I had before adding milk and even now I get the dried fruit in the aftertaste.
  6. Afternoon all! I used to use a Gaggia Classic, but as I started drinking less cappuccino and more americano or espresoo drinks I decided to stick with the Bialetti, which I haev done for several months now. I've been using mainly Rave for beans, most recently their Italian Job and prior to the Chatswood. I think I want to try something a bit less potential to go bitter if I leave in the stove for 10 seconds too long. Maybe something on the medium roast side. Any recommendations?
  7. In addition to 'in my mug' I'd like a 'go-to' bean that I can have a fair stock of to dig into. Being relatively new to this game I'd like some recommendations of what I could try. It's for espresso, medium/dark or dark roast are usually my favourite. Usual notes I like are Dark Chocolate, cherry, pecan, cinnamon etc. Much appreciated
  8. Ordered some Guatemalan decaf from Redber this morning and when I said I drink milky coffee I got 'you'll want a dark roast, definitely not medium'. So I ordered a dark and a medium dark roast to see if I could tell the difference. Maybe I should have ordered a medium to see if this is myth or accepted truth. I'm fairly new to my coffee obsession, and I'd like to here a variety of views on this. Why not medium roasts with milk, or indeed something lighter?
  9. My understanding is darker roasts lend better to espresso brewing method, when compared to a roast which isn't as dark, is this correct? If a bean is a medium roast, what is the best method to try and extract as much of the notes that are described? Would an espresso still do well, or something else do better to get all the flavours? Any tips, please? Please keep in mind my signature as to what I have available to me for brewing.
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