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This is a common cliche in the hipster coffee community. The truth is darker roasts change the acid profile of coffee, and many people prefer that taste. To the

This is a common cliche in the hipster coffee community. The truth is darker roasts change the acid profile of coffee, and many people prefer that taste. To them, drinking a "good" coffee is like drinking a "bad" coffee with a lemon squeezed into it.

retinaros 2y ago
not really a cliche. that is why starbucks does it. they can cover up taste of poor beans especially when adding milk. most prefer a dark roast because corporations want to make profits and made our tastebuds lazy by force drinking it everyday. just like food with sweeteners or msg. it just kills the purpose of food as a craft. nowadays its even more the opposite there is an hipster revival of dark roast or msg hyping culture as marketing tool to sell it. but lets be homest those things are cache-misère
- searealist 2y ago
  This comment is a bunch of contradictory hipster attitudes.
  - Error9632 2y ago
    They are completely right. You put it in flowery words by saying it adjusts the acidity profile of the coffee. When it literally destroys a bunch of flavor compounds and replaces them with burnt notes.
  - deleted 2y ago
    [deleted]
  - retinaros 2y ago
    sure. well argumented response
- throwaway2037 2y ago
  "poor beans": This is the first time that I heard that Starbucks has poor beans. Can you explain more? To be clear: I am not here to shill for Starbucks. Also: What do you say about Italians drinking a cappuccino or macchiato (expresso shot with a splash of steamed milk)? From what I have seen while traveling in Italy, most Italians drink coffee at small coffee shops. Or French people drinking cafe latte?
  - roflyear 2y ago
    Like what you like, I think that is great. Some people really like dark roasted coffee. Nothing wrong with that, they aren't wrong/unsophisticated/whatever. However, roasting coffee dark does homogenize the flavor of the coffee, and you do lose more and more of what that coffee tastes like. Coffees have a ton of different flavor compounds, and no two coffees are the same. There are quality issues and processing issues though that don't help to highlight this too, so it's hard to find coffee - even from people who know how to roast - that can shine in this way. I think everyone should try a good coffee that has some punchy flavors - I'm not saying everyone should like it. It's a fun thing and should be experienced if you're interested.
    - searealist 2y ago
      You can make this argument for all cooking. You could even substitute "light roast" for "dark roast" in the above and it would read exactly the same. Why not brew raw coffee berries?
      - throwaway2037 2y ago
        When you say "cooking" here, do you *only* mean roasting coffee beans? Or do you use the term "cooking" more generally? If specific, I agree with your point. If general, I would say that cooking proteins fundamentally changes the food and makes it more digestible (meat, fish, eggs, etc.).
        fuzztester 2y ago
        >If general, I would say that cooking proteins fundamentally changes the food and makes it more digestible (meat, fish, eggs, etc.) Applies to vegetables and other vegetarian foods, too :) Ever tried eating raw wheat, rice, pulses or vegetables? Only some vegetables are okay in salads.
        fuzztester 2y ago
        And cooking fundamentally changes the food because cooking is a chemical and physical reaction caused by the heat on the food being cooked. Proteins get denatured, food gets softer or harder (depending upon the amount of liquid and heat added or removed), etc. I am not a expert on the science of cooking, these are just my casual, slightly scientific observations as a layman :)
XajniN 2y ago
A while ago I bought a coffee machine and the gadgets that go along with it. I managed to learn how to extract coffee evenly and all that stuff, but the final product was never tasty. It always tasted like hot puke. Then I realized I liked robusta, which is used for a proper Turkish (or Bosnian or Serbian) coffee that I grew up with.

retinaros 2y ago

not really a cliche. that is why starbucks does it. they can cover up taste of poor beans especially when adding milk. most prefer a dark roast because corporations want to make profits and made our tastebuds lazy by force drinking it everyday. just like food with sweeteners or msg. it just kills the purpose of food as a craft. nowadays its even more the opposite there is an hipster revival of dark roast or msg hyping culture as marketing tool to sell it. but lets be homest those things are cache-misère

searealist 2y ago
This comment is a bunch of contradictory hipster attitudes.
- Error9632 2y ago
  They are completely right. You put it in flowery words by saying it adjusts the acidity profile of the coffee. When it literally destroys a bunch of flavor compounds and replaces them with burnt notes.
- deleted 2y ago
  [deleted]
- retinaros 2y ago
  sure. well argumented response
throwaway2037 2y ago
"poor beans": This is the first time that I heard that Starbucks has poor beans. Can you explain more? To be clear: I am not here to shill for Starbucks. Also: What do you say about Italians drinking a cappuccino or macchiato (expresso shot with a splash of steamed milk)? From what I have seen while traveling in Italy, most Italians drink coffee at small coffee shops. Or French people drinking cafe latte?
- roflyear 2y ago
  Like what you like, I think that is great. Some people really like dark roasted coffee. Nothing wrong with that, they aren't wrong/unsophisticated/whatever. However, roasting coffee dark does homogenize the flavor of the coffee, and you do lose more and more of what that coffee tastes like. Coffees have a ton of different flavor compounds, and no two coffees are the same. There are quality issues and processing issues though that don't help to highlight this too, so it's hard to find coffee - even from people who know how to roast - that can shine in this way. I think everyone should try a good coffee that has some punchy flavors - I'm not saying everyone should like it. It's a fun thing and should be experienced if you're interested.
  - searealist 2y ago
    You can make this argument for all cooking. You could even substitute "light roast" for "dark roast" in the above and it would read exactly the same. Why not brew raw coffee berries?
    - throwaway2037 2y ago
      When you say "cooking" here, do you *only* mean roasting coffee beans? Or do you use the term "cooking" more generally? If specific, I agree with your point. If general, I would say that cooking proteins fundamentally changes the food and makes it more digestible (meat, fish, eggs, etc.).
      - fuzztester 2y ago
        >If general, I would say that cooking proteins fundamentally changes the food and makes it more digestible (meat, fish, eggs, etc.) Applies to vegetables and other vegetarian foods, too :) Ever tried eating raw wheat, rice, pulses or vegetables? Only some vegetables are okay in salads.
        fuzztester 2y ago
        And cooking fundamentally changes the food because cooking is a chemical and physical reaction caused by the heat on the food being cooked. Proteins get denatured, food gets softer or harder (depending upon the amount of liquid and heat added or removed), etc. I am not a expert on the science of cooking, these are just my casual, slightly scientific observations as a layman :)

XajniN 2y ago

A while ago I bought a coffee machine and the gadgets that go along with it. I managed to learn how to extract coffee evenly and all that stuff, but the final product was never tasty. It always tasted like hot puke. Then I realized I liked robusta, which is used for a proper Turkish (or Bosnian or Serbian) coffee that I grew up with.