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My 14-day dark roast marathon ended with a coffee that tasted like ash
I spent two weeks in Portland trying every single-origin dark roast I could find, chasing that bold flavor everyone raves about. Nine shops later, the last one at 4pm tasted like straight ash and burnt rubber. Has anyone else hit that wall where dark roasts just stop being enjoyable, or am I the only one who thinks the over-roasting trend is killing the craft?
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the_rowan18d ago
Did you try letting the beans rest longer after the roast date? I hit that same wall last year after a week of nothing but super dark stuff. Ended up switching to a medium dark from one local roaster and gave it ten days to open up before brewing. That cut the burnt taste way down and let some fruit notes poke through. Sometimes the shop pulls those roasts too hot and too fast to sell them fresh, so a little patience can save the bag. Might be worth asking the next place for their roast date before you commit.
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