Sigh, now I'm just gonna drop 2 Shindos on coffee for the profiles that I like from all these suggestions. For science.
Thanks for the science lesson! Makes sense why there would be a misconception. I do weigh my beans, and now I have another reason not to stopFormer coffee snob here. Only "former", because circumstances prevent me from being an active one now. I won't get into it. I love coffee. I roasted all my own before things changed.
I can tell you exactly how this whole thing started (IMO, of course).
People measured their coffee using volume. Home scales were not practical or affordable until very recently in the grand scheme of things. The more you roast coffee beans, the more they puff up and take up more volume; become less dense. You would be shocked at the extent. So a quarter cup of dark roasted beans, compared to a quarter cup of light roasted beans of the very same green beans, will simply be a significantly less amount of coffee. Weigh them out equally and you will have virtually the same amount of caffeine with the same brewing method.
MarcelNL is exactly right. Once again, most people would be stunned to learn the range of caffeine amounts that result from different varieties in different growing conditions. The specific variety by far makes the most difference, just like chili peppers and capsaicin. Until you get into very extreme roasts, the amount of roasting (light to dark) does not affect the caffeine amount to any significant degree.
Bottom line: To get consistent strength brews to your liking, weigh your coffee.
A contrasting view on this one: I am constantly amazed by the extraordinary differences among coffees with the same cultivar and different origins.self confessing coffee snob here....single origin is IMO not worth it...a coffee variety has distinct characteristics , much like grapes...terroir does affect the result but IMHO to a much smaller extent as most folks think.
It's a very interesting question. When my beans get three weeks from the roast, or if the roaster is down and I have to buy roasted coffee, I will add light cream to it, to smooth the sharp edges of the stale flavor. So there is some spreading and masking that happens.So, I put cream in my coffee, would I be wasting my time and flavor buds buying fresh roast coffee?
Please do your local roasters a favor and find something she loves from them. Especially if you can find a small (5# batch) roaster. These folks are fanatical and usually all you have to do is tell them the profile she likes and being method, and they will hand you the bag you're looking for....... We've got some good local roasters but that's not as ~fun~ since she could technically go out and get their stuff any time...even though she doesn't.
..... She likes medium/dark roasts.
definitely, but first ascertain they know what they are doing by sampling flavors....many 'third wave' roasters seem to think that battery acid is a must-have element in coffee ;-)Support your local roaster!
YesSo, I put cream in my coffee, would I be wasting my time and flavor buds buying fresh roast coffee?
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