> being a barrista gives you a leg up on knowing about the coffee you tried regularly
we used to have two different guest blends every week at one of the coffee shops I used to work at. So I've tasted a lot of different varieties of coffee. I prefer dark roasted coffee.
And no, you can't make what I'm talking about out of 'virtually any beans'. You can make burnt, shit coffee out of any beans. They are different things.
Just because you have a preference for light fruity coffee does not mean you get to determine what is 'quality' for the rest of us.
I'm judging quality as the market judges quality which generally equals higher priced (the only exception are coffees (or wines etc.) have "brand" recognition or are near tourist areas and the tourists drive the prices up in the excitement of buying from where they are, Kona.)
dark roasting coffee decreases the subtle differences between beans. The more you roast, the more the aromatics disappear. full stop, theres no way around it. You are not going to buy the most expensive coffees to dark roast unless you are a fool. But as you say, there are differences between heavily roasted beans, as an example I mentioned, some might have chocalate notes.
we used to have two different guest blends every week at one of the coffee shops I used to work at. So I've tasted a lot of different varieties of coffee. I prefer dark roasted coffee.
And no, you can't make what I'm talking about out of 'virtually any beans'. You can make burnt, shit coffee out of any beans. They are different things.
Just because you have a preference for light fruity coffee does not mean you get to determine what is 'quality' for the rest of us.