There it is. One of the most often thought, but least often spoken things in coffee. It is unsaid because it is a phenomenally self righteous thing to say, because it assumes a correct roasting degree. Roasting too dark is roasting badly. ”Darker than what?” you may well ask, and this is something that has been on my mind for a while now.
We’ve all at some point cupped a coffee and wondered why on earth the roaster has taken to such a high end temperature – surely, when they cup it, they taste that the flavour is utterly dominated by roast notes. “Why”, you think “would they do that?!”