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  1. #1
    Junior Member
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    Dec 2019
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    North Carolina
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    Your DARK ROAST recommendations???

    I am looking for dark roast recommendations for my husband. He grinds his beans and uses pour over method. He also uses k-cups at times.
    His favorite whole bean coffee is San Francisco Bay French Roast.
    His current favorite in K-Cup is Kauii Na Pali Coast dark roast.
    He tried a K-Cup called Death Wish but said it was too much caffeine.
    Any recommendations???
    Thank you!

  2. #2
    Senior Member
    Join Date
    Nov 2019
    Location
    New Jersey
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    104
    I am going on my second pound of Bluestone Coffee Sumatra Takengon. It is a dark roast and I brew it in a french press. It's the best coffee beans I've found since I became infatuated with coffee. Bluestone is a small roaster located near me. I was told that the bags they sell may sit for no more than 3 days before selling. So I know that the beans I'm getting have been roasted that week that I bought it. I think it would probably make a tasty cup of pour over as well.

  3. #3
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
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    1,186
    I'm going to be bias and suggest my Dark Roast blend.... people love it. Its a Peru base so its smooth and a touch sweet, with a bit of Sumatra for additional body and bold flavor.

    https://www.encorecoffeeco.com/produ...rk-roast-blend

  4. #4
    Senior Member
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    Aug 2005
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    Central North Carolina
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    1,492
    Quote Originally Posted by Musicphan View Post
    I'm going to be bias and suggest my Dark Roast blend.... people love it. Its a Peru base so its smooth and a touch sweet, with a bit of Sumatra for additional body and bold flavor.

    https://www.encorecoffeeco.com/produ...rk-roast-blend
    Out of curiosity what roast level would you consider that? I find that I like all coffees I roast around full city as that gives coffee/roast notes and a touch of acidity to keep it alive. Have also been favoring dry processed coffees to give me the bold/rustic 'low end notes' and heavy body. I find most washed coffees too clean and thin... I roast specifically for espresso FWIW.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  5. #5
    Senior Member
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    May 2014
    Location
    Kansas City
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    Quote Originally Posted by shadow745 View Post
    Out of curiosity what roast level would you consider that? I find that I like all coffees I roast around full city as that gives coffee/roast notes and a touch of acidity to keep it alive. Have also been favoring dry processed coffees to give me the bold/rustic 'low end notes' and heavy body. I find most washed coffees too clean and thin... I roast specifically for espresso FWIW.
    I'm on the 'lighter' side of dark roast... I drop just before the first snap of 2nd crack its Full City / Full City+. I have to restate... it's not Sumatra I add... its Brazil & Colombia (for acidity). Peru & Colombia are washed, Brazil is a pulp natural. People really love the blend... it's super smooth, a touch of sweetness.

 

 

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