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> Even when taken sade, or plain, the flavour profile depends on the roast; the medium-to-darker beans of the Turkish variety produce coffee with an earthy tast
by mirimir 7y ago
> Even when taken sade, or plain, the flavour profile depends on the roast; the medium-to-darker beans of the Turkish variety produce coffee with an earthy taste, smoky notes and thick texture. When you drain your cup, you will see fine grains coating the bottom. The effects soon hit. Emperors of the world, beware.
It's my understanding that lighter roasts have more caffeine, because it gets destroyed at high temperatures. Also, lighter roasts are more palatable when made very strong. Or conversely, darker roasts taste OK when made weaker.
- Godel_unicode 7y agoThere's no change in caffeine content with different roasts, this is a popular myth. Also, properly roasted dark roasts are much better (where better means richer and more complex) than light roasts, as the maillard reaction has been allowed to do it's magic more fully than under-roasted (or light roast) coffee. Most coffee specialty roasters sell far more City or Italian roast than light roasts. This whole "dark roast is bad" thing is really Starbucks fault, since they burn their dark roast for consistency reasons. https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-dark-vs-light https://www.kickinghorsecoffee.com/en/blog/caffeine-myths-da... https://www.partnerscoffee.com/blogs/news/roasting-and-caffeine-content https://www.partnerscoffee.com/blogs/news/roasting-and-caffe...
- mirimir 7y agoWell, I use ~40 gm coffee per mug. And if that were dark roast, I'd be adding way too much sugar to make it palatable.
- senderista 7y agoStarbucks dark roast is disgusting, but their blonde roast is just about tolerable.