3 ms·

My sister and brother-in-law used to live in Bellingham, and they would get black black beans that positively oozed oil. And the taste... (Although this sugge

My sister and brother-in-law used to live in Bellingham, and they would get black black beans that positively oozed oil. And the taste... (Although this suggests I'm wrong: https://www.sagebrushcoffee.com/blogs/education/61606981-the-common-fallacy-of-oily-coffee-beans-explained https://www.sagebrushcoffee.com/blogs/education/61606981-the...) Where does one find good dark roast beans? The on-line descriptions of flavor are not very helpful. I guess what I need is a sampler: a few ounces each of a bunch of beans. Alternatively, I'll listen to advice on good dark roast beans.

shadowoflight 7y ago
Not knowing the coffee culture of your particular locale, I’ll just offer some generic suggestions: * Try out a few local coffee shops - and I mean local artisan coffee shops, that sell hipster shit like pour-overs and espresso con pano. They tend to actually care about what they sell, rather than some other coffee shops that just sell diner-style coffee and pastries for people to grab on the way to work. * Get to know the baristas/roaster(s)/owner(s), and try out their different coffee options. I know of several local places that offer (at least) dark and light roast drip coffee options, sometimes with several different pour-over options (my current favorite probably offers about a dozen different bean options, give or take). * See if they sell beans or can point you in the direction of where they buy beans. As far as I know, oily beans are what you want for a good, full-city (very dark) roast. The article you linked is definitely an opinion piece - I’ve never met a roaster who didn’t think a dark roast, or at least a very dark roast, should be roasted to “first crack”, though most are opposed to “second crack” (what Starbucks does, and it’s essentially burning the beans).
- mcswell 7y ago
  Thanks--when we get out of this Situation, I'll likely give that a try!

shadowoflight 7y ago

Not knowing the coffee culture of your particular locale, I’ll just offer some generic suggestions: * Try out a few local coffee shops - and I mean local artisan coffee shops, that sell hipster shit like pour-overs and espresso con pano. They tend to actually care about what they sell, rather than some other coffee shops that just sell diner-style coffee and pastries for people to grab on the way to work. * Get to know the baristas/roaster(s)/owner(s), and try out their different coffee options. I know of several local places that offer (at least) dark and light roast drip coffee options, sometimes with several different pour-over options (my current favorite probably offers about a dozen different bean options, give or take). * See if they sell beans or can point you in the direction of where they buy beans. As far as I know, oily beans are what you want for a good, full-city (very dark) roast. The article you linked is definitely an opinion piece - I’ve never met a roaster who didn’t think a dark roast, or at least a very dark roast, should be roasted to “first crack”, though most are opposed to “second crack” (what Starbucks does, and it’s essentially burning the beans).

mcswell 7y ago
Thanks--when we get out of this Situation, I'll likely give that a try!