- Aug 14, 2003
I had a funny experience today. I went with our sales person on a sales call and met the owner of an Italian restaurant soon to open. He informed me that he was Italian so he really knew coffee. To back up his story he told me that he had served thousands of espressos in New York. He opened a bag of espresso that I had roasted the day before and had a funny look on his face. He then asks me if I add oil to the coffee after I roast it. I informed him that the oils come out in that espresso as it is roasted. He proceeded to inform that he was going to teach me something about coffee. He asked his buddy to go and grab a bag of his espresso from the fridge(since he knew coffee I kept my mouth shut about coffee storage). He returned and poured out a sample of his and placed it next to mine. He said that the oils come out because it is burned and that is why his coffee is better. I then produced a bag of my light roast espresso and explained there are several different roast profiles for coffee. It all depends on what you are trying to achieve. I am not sure where I was going with this but I was ready to pull my hair out!! I also asked if he liked all the robusta in his blend and he said..Yeah I love all that good stuff...thats when I bid him good day....