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  1. #1
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    What's your fave?

    Dark roast or Light roast coffee?

  2. #2
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    I love Light roast coffee. But I’ve heard countless times people declaring to only drink dark roasts because they have higher levels of caffeine.

  3. #3
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    Quote Originally Posted by latincoffee View Post
    Dark roast or Light roast coffee?
    Actually the darker you roast you start decreasing 3 things... caffeine, weight and coffee notes. You start picking up more roast notes, which gives people the sense the coffee is stronger, when in fact caffeine is burning off and as the coffee gets darker you lose density/weight. I don't think the caffeine loss is drastic, but noticeable. I home roast and have used the same coffees roasted at different levels, then used the same way (espresso) and I definitely noticed the lighter roast levels having a bit more punch.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  4. #4
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    Seems like I mostly order/like medium roasts but have had a few light roasted beans that were very good. I don't order Dark roasted anymore, every time I do I don't like them and end up using them to make coffee for the wife.

  5. #5
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    Quote Originally Posted by shadow745 View Post
    Actually the darker you roast you start decreasing 3 things... caffeine, weight and coffee notes. You start picking up more roast notes, which gives people the sense the coffee is stronger, when in fact caffeine is burning off and as the coffee gets darker you lose density/weight. I don't think the caffeine loss is drastic, but noticeable. I home roast and have used the same coffees roasted at different levels, then used the same way (espresso) and I definitely noticed the lighter roast levels having a bit more punch.
    besides dark roast for espresso or espresso blends, do you recommend any dark roast coffee? I mean coffee varietals or any specific coffee chain store coffee...?
    Ensoluna S.A. Guatemala
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  6. #6
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    Medium/Light unless Espresso of course. I feel the darker the roast the more char/burn taste you pick up which in turn masks whatever characteristics of that specific coffee have or in some cases lack which is a good thing only sometimes. Cupping roasts are lighter for a reason.

  7. #7
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    Quote Originally Posted by JoeConiglioArmenia View Post
    Medium/Light unless Espresso of course. I feel the darker the roast the more char/burn taste you pick up which in turn masks whatever characteristics of that specific coffee have or in some cases lack which is a good thing only sometimes. Cupping roasts are lighter for a reason.
    hi joe. it seems like you know a lot about espresso cafe.

    just wondering that, as I know, espresso is not related to coffee varieties nor type of coffee roast. Many believes that espresso is a strong family member of coffee, but I do not think that roast or bean itself has anything to do with it.
    As I know, whether you use light, medium or dark roasted beans, they can be a delicious cup of espresso when made right.

    what do you think?
    thanks Joe.
    Ensoluna S.A. Guatemala
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  8. #8
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    Quote Originally Posted by ensoluna View Post
    hi joe. it seems like you know a lot about espresso cafe.

    just wondering that, as I know, espresso is not related to coffee varieties nor type of coffee roast. Many believes that espresso is a strong family member of coffee, but I do not think that roast or bean itself has anything to do with it.
    As I know, whether you use light, medium or dark roasted beans, they can be a delicious cup of espresso when made right.

    what do you think?
    thanks Joe.
    Agreed, espresso is not a coffee type or a roast profile BUT with that said I have almost always had a shot of espresso pulled from a well to high roasted bean. In my personal life/experience I have never consumed an espresso shot ground from a light roast bean. Wish I was a barista or had a la marzocco to experiment. Espresso is just the pressure usually 7-10 bar which in turn creates the crema and on a good machine I am told that is a result of an 18-30 second pull from a perfectly ground espresso blend.

  9. #9
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    Quote Originally Posted by JoeConiglioArmenia View Post
    Agreed, espresso is not a coffee type or a roast profile BUT with that said I have almost always had a shot of espresso pulled from a well to high roasted bean. In my personal life/experience I have never consumed an espresso shot ground from a light roast bean. Wish I was a barista or had a la marzocco to experiment. Espresso is just the pressure usually 7-10 bar which in turn creates the crema and on a good machine I am told that is a result of an 18-30 second pull from a perfectly ground espresso blend.
    do you have an espresso machine at home? and do you also roast your own beans at home?
    Ensoluna S.A. Guatemala
    facebook.com/ensolunausa
    ensoluna.com

  10. #10
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    Quote Originally Posted by ensoluna View Post
    do you have an espresso machine at home? and do you also roast your own beans at home?
    No machine at the house, do you have one? Yes, roast beans on a sample roaster, how about you?

 

 
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