Quote:
Originally Posted by mosesbotbol
Depends how you like your roast. Espresso has no defined roast... ...Brasil and Guatamala are beans I love in my espresso blends, perhaps with no cracking in them? I do not like the smoky notes in espresso from a dark roast...
|
I'm with you. I never found a very dark roast of "x" beans made an espresso I pined for. I rarely take espresso blends beyond a darkness that shows a little bit of oil-spotting a few days post-roast. I know this is a matter of personal taste and some folks enjoy the dark/smokey side but after I lightened up my blends the flavors appealed to me much more.
A lot of commercial espresso blends seem very dark, oil-covered and overly invested with robusto to me. There being a lot of this doesn't necessarily make it better but it does reinforce a misconception that "espresso" means black, oily beans.