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by Zacharia on April 29, 2022
Honestly, I didn't expect to like this one all that much. I've roasted a few SHB varietals and haven't been impressed, but that's a personal taste issue.
I am not a dark roast coffee lover, and I don't particularly like roasting them either, but I have so many customers asking for a French Roast that I've dutifully set out to find one i can be proud of.
Folks, this one is it.
Cards on the table, I did not expect the FR to be all that great. We roasted this one all over the spectrum, playing everything from drop temp and drying time to development curve in each roast level.
It was unimpressive, quite honestly... that is, until we tried the French Roast. Not being a dark coffee lover, I didn't expect to fall in love with it, but I did.
I take it slow through the development phase, right around 11-12 degrees per minute after 1c ends, until I hit second crack, about 2 minutes later around 228-230, after that, when this bean gets dry and the oils start coming out, it'll heat up on your fast, and we noticed that there's about a 5 second window between a nice french roast and a smoking Italian-charcoal roast. Don't push it too hard.
I will pull it right around 444-448, after that, you better have your fire extinguisher ready.
But it's worth it. Mild caramel with a dark chocolate bitterness, but not a hard bite. This is a smooth and clean dark roast, probably one of the smoothest you're gonna find. What I mean by clean is that with these dark roasts, you almost expect that oily slick to cling to the tongue and give that lingering aftertaste. It does not. I've seldom had a dark roast that finished as well as this one does. So if a good coffee for a dark is what you're looking for, give this one a try.
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