Don't be! At the end of the day it's totally a personal preference, especially if you're after that richer & bolder flavor. All I'd say is that with light/medium roast you're going to notice more of a variation between beans as they retain the original characteristics.
Personally, I lean towards lighter and medium roasts, though after hearing what you said about bean sorting, I might give a dark roast another try, this time from a specialty roaster. I alternate between a Chemex, a V60, and a Kalita Wave most mornings, with a moka pot in the afternoon. I occasionally brew with an Espro P3 which I prefer over a traditional French press thanks to its double filter. It's not my favorite method, but that's mostly because I don't enjoy the cleanup. Thanks for the video! The content here is great and rounds out my James Hoffmann, Lance Hedrick, and Morgan Eckroth viewing sessions quite nicely!
Hey Nate, that's awesome! I'm glad you're finding the content useful. Let us know if there's any content you'd like us to make to help clarify any areas you're uncertain of. Keep you eye out for our upcoming videos on Espresso & Why is expensive coffee expensive?
Please make a video on the Moccamaster and how to actually dial those things in! It’s been the most frustrating experience for me and I have never felt so dumb making coffee lol
Hi, we'll check it our for sure. I'd recommend experimenting with grind size, water temperature and ratios. You can get a decent brew from pretty much any brewer, although the characteristics will always change. Maybe keep a notepad handy to remember what you've changed and how it impacts the final brew!
Agree John! It's usually my go to, but I also love experimenting on both ends of the spectrum. Some light roasts are so juicy - especially something like an Ethiopian Yirgacheffe or Rwandan Natural process - volcanicacoffee.com/products/rwanda-natural-coffee
Outstanding! Your video was filled with interesting and useful information, presented by a beautiful young lady. I prefer a dark roast, processed on a CHEMEX pour over method. I was gifted a bag of hazelnut flavored coffee recently. I didn't want to disappoint, so I add a small amount (I like the smell). I am looking into the purchase of a Turkish brewing cup and some beans to grind superfine for this process. Have you any suggestions as to what might be a good bean? Thank you.
Hey Richard, we were actually thinking of making a Turkish Coffee guide in the near future. You're going to need a super fine grind for the Turkish coffee, I'd recommend experimenting with a couple of medium roasts. I love the columbian supremo as a day to day, but you could also experiment with a light roast like the Colombia Pineapple Honey Coffee, Finca La Luisa for a more fruity flavour.
I usually drink medium roast espresso. I went from light roast to a darker roast. And I found that I had to actually grind finer. Otherwise it was extracting way too quickly.
Very well presented! Kudos! What is your view on liberica and excelsior beans? Also, which coffee is use both the natural or dry process, and finishing with the honey process?
Hey Jakob, we're in the process of making a video about Honey Process coffee so keep an eye out for that. What do you mean by 'which coffee is use both the natural or dry process'? I've tried liberica beans once and they were good but they are pretty rare. We specialize in Arabica single origin coffee. Let us know if you have any questions and we'll try to incorporate it into our upcoming content.
@@volcanicacoffee I mean - is there a coffee bean which STARTS its production into a drinkable beverage by using the NATURAL or DRY process, and then ENDING with the HONEY process?
Out of all the grinders I've used, the Fellow ode brew grinder (Gen 2) is my favourite. The main drawback however is that you can't really use it for espresso so if that's something you're looking for it could be worth doing a little more research on grinders for espresso.
I drink coffee every day, but I put so much flavor and creamer in it that I essentially destroy the coffee flavor. I have tried black coffee numerous times and it’s just way, way, way too bitter, regardless of roast.
I personally find light roast to be repulsive. To begin with, I'm not sure my palate is capable of distinguishing between acidity and tartness. No matter how finely I grind the beans, how hot I make the water or how long I extract the beans, I can't seem to completely stamp the sour notes out of my coffee. I want smoothness and richness in my coffee. The whole reason I take my coffee black is its strength and boldness. I simply can't get that sensation when the coffee tastes like tart juice. All of this is in addition to the fact that a dark roast is way easier to brew, simpler in flavor, and you are far more likely to get a consistent product. Bottom line: If I never have a light roast again, it'll be too soon.
Haha, that's brilliant! 😂 It's totally a personal preference, the first time I started experimenting with light roasts in a v60 I was amazed how different it tasted. There's definitely a greater variation in light roasts compared with dark roasts. What brewing method do you use primarily? Also what are your thoughts on medium roast?
@@volcanicacoffee I use a French press, though I'm told that pourovers are better for light roasts. (Is that actually true?). I've enjoyed medium roasts in the past, but I find that mileage varies quite a bit between roasters as to what even counts as "medium". For me, I like excessively bitter things (IPAs, extra-dark chocolate, Islay scotches, romantic love, etc.) and any medium roasts that try to be "fruity" or "bright" aren't nearly as intriguing as medium roasts that go for "bold" or "nutty".
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Embarrassed to say I actually prefer dark roasted coffee
Don't be! At the end of the day it's totally a personal preference, especially if you're after that richer & bolder flavor. All I'd say is that with light/medium roast you're going to notice more of a variation between beans as they retain the original characteristics.
Scum! Ha ha… kidding. Each to their own… nobody can tell you what you like except you.
I could watch you all day! I've gone back to your aeropress expresso tutorial a bunch of times. Someday I'll have it memorized! Keep it up!
That's awesome Jason, glad you're finding the content helpful 😁
Personally, I lean towards lighter and medium roasts, though after hearing what you said about bean sorting, I might give a dark roast another try, this time from a specialty roaster.
I alternate between a Chemex, a V60, and a Kalita Wave most mornings, with a moka pot in the afternoon. I occasionally brew with an Espro P3 which I prefer over a traditional French press thanks to its double filter. It's not my favorite method, but that's mostly because I don't enjoy the cleanup.
Thanks for the video! The content here is great and rounds out my James Hoffmann, Lance Hedrick, and Morgan Eckroth viewing sessions quite nicely!
Hey Nate, that's awesome! I'm glad you're finding the content useful. Let us know if there's any content you'd like us to make to help clarify any areas you're uncertain of. Keep you eye out for our upcoming videos on Espresso & Why is expensive coffee expensive?
Please make a video on the Moccamaster and how to actually dial those things in! It’s been the most frustrating experience for me and I have never felt so dumb making coffee lol
Hi, we'll check it our for sure. I'd recommend experimenting with grind size, water temperature and ratios. You can get a decent brew from pretty much any brewer, although the characteristics will always change. Maybe keep a notepad handy to remember what you've changed and how it impacts the final brew!
Very good information Grazie
It almost seems that you can't go wrong with a medium roast. It has the best of both worlds.
Agree John! It's usually my go to, but I also love experimenting on both ends of the spectrum. Some light roasts are so juicy - especially something like an Ethiopian Yirgacheffe or Rwandan Natural process - volcanicacoffee.com/products/rwanda-natural-coffee
Very clear explanation. Thanks
Glad it was helpful!
Outstanding! Your video was filled with interesting and useful information, presented by a beautiful young lady. I prefer a dark roast, processed on a CHEMEX pour over method. I was gifted a bag of hazelnut flavored coffee recently. I didn't want to disappoint, so I add a small amount (I like the smell). I am looking into the purchase of a Turkish brewing cup and some beans to grind superfine for this process. Have you any suggestions as to what might be a good bean? Thank you.
Hey Richard, we were actually thinking of making a Turkish Coffee guide in the near future. You're going to need a super fine grind for the Turkish coffee, I'd recommend experimenting with a couple of medium roasts. I love the columbian supremo as a day to day, but you could also experiment with a light roast like the Colombia Pineapple Honey Coffee, Finca La Luisa for a more fruity flavour.
I usually drink medium roast espresso. I went from light roast to a darker roast. And I found that I had to actually grind finer. Otherwise it was extracting way too quickly.
That's interesting Ed, what espresso machine are you using?
Very well presented! Kudos!
What is your view on liberica and excelsior beans?
Also, which coffee is use both the natural or dry process, and finishing with the honey process?
Hey Jakob, we're in the process of making a video about Honey Process coffee so keep an eye out for that. What do you mean by 'which coffee is use both the natural or dry process'?
I've tried liberica beans once and they were good but they are pretty rare. We specialize in Arabica single origin coffee. Let us know if you have any questions and we'll try to incorporate it into our upcoming content.
@@volcanicacoffee I mean - is there a coffee bean which STARTS its production into a drinkable beverage by using the NATURAL or DRY process, and then ENDING with the HONEY process?
What do they use in cafes I wonder? Dark roast for capppacinos? And light roast for espressos perhaps?
What types of grinders do you use and recommend?
Out of all the grinders I've used, the Fellow ode brew grinder (Gen 2) is my favourite.
The main drawback however is that you can't really use it for espresso so if that's something you're looking for it could be worth doing a little more research on grinders for espresso.
Moka Pot Dark roast please Grazie
We made a video on the Moka Pot, check it out on our channel
I drink coffee every day, but I put so much flavor and creamer in it that I essentially destroy the coffee flavor.
I have tried black coffee numerous times and it’s just way, way, way too bitter, regardless of roast.
Have you ever tried ethiopian yirgacheffe?
@@volcanicacoffeebless you
The best coffee tips deffo. I prefer Medium Roast meself feel sorry for those who like Dark Roast
Glad you find it helpful Mike! Keep you eye out for our upcoming videos, we've got some exciting videos on the way
@@volcanicacoffee cant wait
DARK ❤😊
I like light roast flavor much more but the acidity is yucky
I personally find light roast to be repulsive.
To begin with, I'm not sure my palate is capable of distinguishing between acidity and tartness. No matter how finely I grind the beans, how hot I make the water or how long I extract the beans, I can't seem to completely stamp the sour notes out of my coffee.
I want smoothness and richness in my coffee. The whole reason I take my coffee black is its strength and boldness. I simply can't get that sensation when the coffee tastes like tart juice.
All of this is in addition to the fact that a dark roast is way easier to brew, simpler in flavor, and you are far more likely to get a consistent product.
Bottom line: If I never have a light roast again, it'll be too soon.
Haha, that's brilliant! 😂 It's totally a personal preference, the first time I started experimenting with light roasts in a v60 I was amazed how different it tasted. There's definitely a greater variation in light roasts compared with dark roasts.
What brewing method do you use primarily? Also what are your thoughts on medium roast?
@@volcanicacoffee I use a French press, though I'm told that pourovers are better for light roasts. (Is that actually true?). I've enjoyed medium roasts in the past, but I find that mileage varies quite a bit between roasters as to what even counts as "medium". For me, I like excessively bitter things (IPAs, extra-dark chocolate, Islay scotches, romantic love, etc.) and any medium roasts that try to be "fruity" or "bright" aren't nearly as intriguing as medium roasts that go for "bold" or "nutty".
Go with Brazilian natural. Full bodied, low acidity.
@@markwolfson2023 I'll give it a go. Appreciated.