Posted Wed Jan 2, 2013, 7:37pm Subject: Re: Medium roast for lattes?
I would say that most espresso used in the making of lattes are of a medium roast. Are you actually asking if people have used dark roasted beans for the espresso used in making lattes? I would imagine that some have, however it would be rare as dark roasted beans will generally choke your espresso machine.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
emradguy Senior Member Joined: 31 Mar 2011 Posts: 1,727 Location: Houston Expertise: I live coffee
Espresso: Izzo Alex Duetto II Grinder: MacapM4T, Macap M4, OE Lido,... Drip: Espro press; Aeropress Roaster: internet
Posted Sat Jan 5, 2013, 9:59am Subject: Re: Medium roast for lattes?
I use Red Bird reg espresso and decaf espresso regularly. One could very well argue the decaf is actually better. I know the reg is roasted to FC+. Their blue jag is roasted to FC, and also makes for an excellent espresso.
darkow Senior Member Joined: 31 Dec 2012 Posts: 106 Location: Wisconsin Expertise: I like coffee
Espresso: NS Oscar Grinder: Vario W Drip: Breville YouBrew
Posted Sat Jan 12, 2013, 6:19pm Subject: Re: Medium roast for lattes?
I pulled the trigger on the Red Bird decaf! I'm excited to get it.
It seems that many chain coffee shops use a super dark / burnt roast. I wanted to see what other people used because I actually want to taste the flavors from the bean.
JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,099 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Sun Jan 13, 2013, 12:08pm Subject: Re: Medium roast for lattes?
Carol,
Broad generalizations, but . . .
In Italy, the color of the roasts vary from what is (generally) referred to as "Full City" or Full City+" in the northern part of the country, and gets darker as one goes south, ending in Sicily where the beans are what is considered here in the US as "Italian Roast." So the roast levels of coffee vary throughout Italy, and yet -- in no small part due to the popularity of *$ -- seem to be more consistently on the "darker" side of the equation here. Now, historically, this probably has to do with the higher percentage of immigrants coming from the southern, versus northern, parts of Italy, but that's neither here nor there at the moment.
*$, however, IS relevant to the discussion.
Peet's Coffee & Tea, which pre-dates *$, also roasts on the "darker" side of things, but generally not as dark as *$. And Graffeo, which -- like Peet's -- is in the SF Bay Area, also roasted darker than the commercial brands of Maxwell House, Yuban, etc. *$ merely took it to an extreme.
With the "third wave" of small artisan roasters (such as Red Bird, among many, many others), you have a very talented group of small roasters focusing on exactly what you are speaking of: "tasting the flavors of the bean," or "beans" when it comes to blends.
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