Results 1 to 7 of 7
  1. #1
    coffeeloverlisa
    Guest

    Gone over to the dark side...

    For the past year I have sipped and sold expensive, City roast coffee. I love(d) it and thought it was amazing.

    Last night Matthew and I tasted a sample provided to us from a roaster in Kona, Hawaii. One bag was medium roast and the other, dark. I was a bit grossed out at first since the back of the bags were transparent and the dark roast beans were very oily. They seemed to be swimming in oil and no beans I ever received my my roaster, some hours after roasting, were ever like that.

    I contacted the roaster, not being nasty, just looking for education. Turns out fresh roasted dark city beans or closer to French Roast will do that, and the staler they get, the drier out they will be. Further research on my own told me the darker they get, the caffeine gets roasted out of the little darlings.

    Now back to my dark side. We ground the coffee for a percolator at a friend's house and we all LOVED it. Truth came out they thought my coffees were too mild and this is what they like.

    So shortly I will be offering dark in Hawaiian Kona and Jamaican Blue. Plus I am looking for the ultimate Sumatran or Ethiopian or something that will kick butt - but it has to be rare and pricey.

    Any suggestions?

    Cheers!

  2. #2
    Junior Member
    Join Date
    Jun 2009
    Posts
    9

    Re: Gone over to the dark side...

    I dont understand why it has to be rare and pricey I thought good was the thing.

  3. #3
    Senior Member
    Join Date
    Jul 2004
    Location
    Hartford and New Haven, CT
    Posts
    991

    Re: Gone over to the dark side...

    Quote Originally Posted by coffeeloverlisa
    Further research on my own told me the darker they get, the caffeine gets roasted out of the little darlings.
    While this is true, caffeine is very stable, its lost is a small percentage. A darker roast will lose more weight, up to 20% compare to 15% on a light roast, so by weight you will have to put more beans per batch thus offset the caffeine lost per bean. I would resist the temptation of the dark side and use other brewing devices rather than percolator.
    You want cream and sugar?
    NO COFFEE FOR YOU! NEXT!

  4. #4
    coffeeloverlisa
    Guest

    Re: Gone over to the dark side...

    Interesting elPug, that is exactly what my roaster, George said! He said the yield would be less and so the price would be a bit higher. When we go to our friend's house, they use a percolator. I only use a beautiful 36 Farberware at trade shows. We use either a French Press or dripper.

    Matthew likes a FP, I prefer the drippy... it keeps our marriage interesting

    Griz, true good coffee trumps expensive, but I have yet to taste an expensive coffee that did not knock my socks off. Esmeralda or Kopi Luwak and I am swooning!

    Cheers!

    Lisa

  5. #5
    coffeeloverlisa
    Guest

    Re: Gone over to the dark side...

    Oh and now on the news front of the replacement for Rocketfuel Triple X, for a darker roast.

    We have settled on Ethiopian Yirgacheffe Bold. A delightful ballsy bold Sidamo, organic, shade grown, fair trade, yadda yadda yadda.

    Problem with choosing too rare a coffee for this label with Sweet Maria's is unless you buy 200 pounds green, when you run out, it may be out of stock and you have to change your product. I want a staple for the stable as it were, and this one looks like a winner.

    Jeez this coffee business is fun!

    Cheers!

    Lisa

  6. #6
    Senior Member
    Join Date
    Aug 2005
    Location
    Central North Carolina
    Posts
    1,524

    Re: Gone over to the dark side...

    Sidamo has been my favorite for drip for some time now. Very bold, but smooth with lots of fruity/winey notes. Later!
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  7. #7
    coffeeloverlisa
    Guest

    Re: Gone over to the dark side...

    Thanks for confirming that I picked us a winner!

    Next in the program will be the ultimate espresso, but you-know-who-bucks uses Guatamala Antigua on their demo for making Espresso! I am not convinced you need to carry a specific espresso coffee to sit on to shelf unsold and going stale, especially when you sell online only. I like to sell my coffees within a week or 2 of roasting.

    And you say...

 

 

Remove Ads

Sponsored Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Similar Threads

  1. To our friends on the other side of the big pond
    By coffee_addicted in forum Coffee Shops, Espresso Bars & Cafes
    Replies: 4
    Last Post: 07-12-2008, 05:56 AM
  2. Suggestions for dark roasts
    By mmunger in forum Coffee Beans & Espresso Beans
    Replies: 2
    Last Post: 04-29-2007, 05:26 AM
  3. Curb side hand held service potential?
    By KennyMike in forum Coffee Shops, Espresso Bars & Cafes
    Replies: 2
    Last Post: 03-27-2007, 04:10 PM
  4. Shot in the dark
    By MrBox in forum Coffee Table
    Replies: 3
    Last Post: 11-25-2006, 09:41 AM
  5. The light and dark side
    By NW JAVA in forum Coffee Shops, Espresso Bars & Cafes
    Replies: 0
    Last Post: 12-22-2005, 03:10 PM

Search tags for this page

dark side coffee shop

,

darkside coffee quotes

,

ethiopian yirgacheffe forums coffee

,

quote for coffee darkside

Click on a term to search for related topics.