In its raw state, the garlic clove is a tremendously sharp and spicy surprise, generally one far too caustic for most palates. Many onions are the same way, producing tears in even the sturdiest of chefs. Properly roasted, however, both become sweet, flavorful delights. Their outsides are richly caramelized, and their insides are replete with flavor. But a chef's timing must be just right to produce this desired combination. Overcooking either one can turn a caramelized treat into a charcoal chew.
The same is true for coffee. Not all coffee should be dark roasted!
There, I said it. The truth is out. Roasting coffee beyond its sweet spot can turn a delicious bean into an ash pit. And that's a very, very bad thing.
The beauty of coffee is that every growing region produces its own unique subtleties, and every estate adds additional nuances. Rain, sun, wind, dirt, and the flora and fauna of a plantation in Chiapas , Mexico are what distinguish that region's coffee from the coffees grown in Matagalpa , Nicaragua and from Sidamo , Ethiopia and from every other growing region around the world. Roasting those unique beans until they're black lumps simply ruins their individuality. It strips them of their power. Those subtle flavor characteristics — floral, fruity, citric, spicy, nutty, woody, earthy, and so on — fade quickly into the dark and are lost forever.
Every coffee has its sweet spot; some have two or three. When roasted into the heart of one, a coffee will offer up its very best combination of Aroma, Taste, and Body. The result is one spectacular cup of Joe. Under-roast the beans, and the result is a bland brew that tastes like lawn grass. Over-roast the beans, and the result is what I've already mentioned: charcoal. Regardless, miss that sweet spot and you'll be drinking the ho-hum daily brew for which too many people already settle. You can find it in the blue or red cans of your local supermarket or in the pretty bags of any trendy, dark-roast café chain. Yuck!
At Adventure Coffee Roasting, our passion is to discover the elusive sweet spot of every bean we encounter, producing for you the best possible coffee on the planet. We believe that quest is the essence and art of coffee roasting. To achieve it, we roast each batch by hand without the aid of computerized profilers; we match time and temperature to the progression of color and aroma; and we adjust each batch individually to ensure perfect taste. At exactly the right moment, the beans drop into their cooling tray and finish what we consider the optimal roast. We breathe in that distinct coffee scent as it wafts across the market, drawing customers. We invite them to share in our experience, to sample the power of freshly roasted beans.
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