David Schomer – Roasting for Espresso

August 2nd, 2012

David Schomer posted this on his blog today.  I thought about a more in depth response, but decided against it.  All I will say is this:  I have no problem with anyone having a preference against lighter roasts. I am fine with someone preferring more traditional components in an espresso blend.  I take no issue with someone maintaining a blend for over 20 years.  I’d hate a world of homogenous espresso, so I am glad lots of people have very different ideas of how they’d like to present coffees when roasting them for espresso, and brewing them as they wish.

I will state here that any lemony flavors in the final cup indicate a defective espresso coffee.  A persistent lemony flavor in the cup through a wide variety of extraction parameters means that the defect resides in the roast.

I’m very uncomfortable when people state that what they are doing is “right” and what other people are doing is “wrong”.  It fosters a homogenous and ultimately monotonous coffee experience for the customer, and I think it holds back those who are trying to experiment and progress.  We need to foster a culture where disagreement is ok, and considered healthy.

Enough of what I think – have a read and decide what you think for yourself.  ((On the plus side this post did make me want to write more about espresso QC protocols, and also more about roasting for espresso)

David Schomer – Roasting for Espresso

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