We started out with a common belief that certain roasts were required for certain brewing techniques. We’re not going to say this is wrong, but we’re going to discuss the way we’ve found to be preferable.
Everyone has heard “espresso roast”, and perhaps “drip roast”. Typically a bean will do well in any brew, provided you grind and brew it correctly. Where is the best flavor? Well there’s no exact answer to that, taste and smell are very subjective senses. At Duo Roast we use cupping, with samples of beans taken at varying stages of the roast, in a group setting to reach a general “best” flavor consensus.
All of the above being said; some coffees are better in espresso or in pour over…
Have fun experimenting!
We recently purchased the Colombia-Excelso Gran Galope Huila coffee. When we opened it the beans seem very light colored so we were wondering is this normal? My husband didn’t think they were even roasted – I do. Can you settle this?
Hey Linda,
They were definitely roasted! We have computer software connected to the roaster and monitor the bean and environment temperature throughout the roast process. The Colombia Huila is typically a very light brown bean when roasted. Many major brands of coffee are of frequently over roasted, or even somewhat burnt. The oil sheen you see on the beans is indicative this. We think of seeing oil on the beans as the flavor leaving the bean! Darkness in color is not an indication of flavor. Mat and I go through a process called “cupping”, where we roast the beans and take samples throughout the roast process. Once we’ve collected the samples we invite some people over and we try each roast level sample, then we all discuss which sample tasted the best! After that we use the time and temperature information from that sample to roast all beans that we sell.
Thank you for your purchase and question!