sounds like a blanket statement. without merit.
on any given day, they have 3 blends, a dark roast, a mild, and a blonde roast.
to paint them all as "burnt" suggests to me that one needs their taste buds readjusted. Drinking pizz Hortons blend will do that to you.
It's much easier to get flavor consistency at the dark end of the scale. Black vs really black doesn't change the flavour dramatically. If you are roasting light, seconds matter and it becomes an art, not just a mechanized process. Sure you can try to automate it, but it will be like superauto espresso vs semi-auto. A semi-auto with a skilled operator is miles ahead. The super-auto on the other had can make the same mediocre cup every time. At the scale SB is operating at, getting a consistent light roast is very hard (although they could probably have chosen slightly lighter than currently used when creating their profiles).Starbucks' coffee tastes like it was fried in a cast iron skillet on max heat.
At the scale SB is operating at, getting a consistent light roast is very hard (although they could probably have chosen slightly lighter than currently used when creating their profiles).
Panama Geisha, the worlds most expensive coffee, (which over took Kapi Lapur (sp?) ) is only about .50c a cup more that supermarket coffee , but with climate change if you like it , or want to try it, get some now. Its predicted in 10 years it may not exist.
I have a kilo of Hawiian Kona coming friday, friends coming home are throwing a bag in for me. I've paid $12 for a cup of coffee, just to try it but to be honest, the Viet weasel coffee and the Kenyan elephant poop coffee is fun but no better than any other.
Back to coffee, if anybody is in the Milton area there is a shop called "I drink coffee" , retailing the best machines
If you find yourself signing for what looks like a Rocket Apartmento there could be a "finders fee" .........