I have a little bit of background in the coffee business in the late 80's early 90's (before the craze). The facility I was with was mainly a Restaurant Supplier that also roasted a fair amount of coffee. My very favorite brew was the 100 % Columbian, standard roast. To be honest with you, the lower quality beans were roasted (at said business) expressly for the dark French Roast / Espresso type brews. Why ? Well, as they said .. and it made sense to me ... they (beans) get roasted (burned) so "badly", It doesn't really matter which beans are used :?
IMO, one has the ability to taste the bean on it's own merit(s) when it receives a light roast. I have a couple of grinders, I rarely grind anymore. I've been getting away with using (don't laugh) Yuban, but nowhere on the can does it claim to be 100% Columbian any longer. I recall that AM, when I opened the new looking can, brewed it up .... what's this ? harsh !
Do I really have to go back to the grinder ? If I can help it I'd rather not. Who produces a decent 100 % Columbian in a light roast version ... anybody ?
IMO, one has the ability to taste the bean on it's own merit(s) when it receives a light roast. I have a couple of grinders, I rarely grind anymore. I've been getting away with using (don't laugh) Yuban, but nowhere on the can does it claim to be 100% Columbian any longer. I recall that AM, when I opened the new looking can, brewed it up .... what's this ? harsh !
Do I really have to go back to the grinder ? If I can help it I'd rather not. Who produces a decent 100 % Columbian in a light roast version ... anybody ?
