Now that I’m working with coffee 9-to-5 for the first time1 I’m getting new ideas for my blog every day. More than I have time to write, actually. Here are a few posts I’m working with at the moment:
A year at Kaffa
What did learn while working in my first real coffee job.
Stockholm coffee map/guide
This being my fourth visit to Stockholm during a year I’ve decided to go around all the Stockholm’s coffee places and gather them in one place. On previous trips I’ve failed to find a comprehensive list of the good coffee places. Now that I’ve been here for a while and know most of the places I’d love to share them with fellow coffee enthusiasts.
- I actually am, the best working hours in coffee industry! I don’t have to open the place, neither clean up, just make some coffee. [↩]
8 Comments
the roasty aromas can appear when its fresh. agtron measured around 92 on that roast. sorry but you have to wait for it to open.
some coffees do work rather dark. one of the best cup i´ve had (yemen)was roasted shiny and was sweet like drinking syrup.
I’m not saying that dark roasted coffee can’t be good or that coffee shouldn’t be roasted dark – something like Monsooned Malabar wouldn’t work as a medium roast. What I’m wondering is why some coffees are roasted so dark when I feel they would be better lighter. Often you can almost feel how the roast notes “kill” the more subtle aromas and that’s something I really can’t understand.
indeed. though would like to try some before final judgement. 92 atleast sounds rather light.
I also find Haugaards roasts rather dark sometimes, but maybe I should have waited and let it open? But how long? The most other roasters take on La Esmeralda that I have tried and liked have been lighter, like TCC or Koppi. But it could be preferences, we Swedes are known to like light roasts and you Finns Kalle are even worse!
you probably are brought up on the most light roasted coffee in the world? I am sure the Japanese roast the esmeralda far more dark and that Stumptown that also got some lots will present a coffee that is on par with Haugaard’s?
That’s a bit difficult question. I bought a bag of his Daterra Bourbon Peaberry and tried it as a brew two weeks after roasting. Didn’t really work. Afterwards I heard that he recommends it to be used as a brew six (!) weeks after roasting…
Most coffee professionals I know prefer lighter roasts over darker. I tried Haugaard’s Esmeralda on Sunday and it definitely was better know two weeks after roasting. I still have some left, I’ll try it this weekend.
what are you doing kalle?
there is a big big gap between “lighter and darker” wich has a sound of a newbee point of view.
furthermore, the geisha that you are talking about was only a little experiment on 2kilograms and not anything from the auction. the idea of invite other people evaluate this was to bring in some constructive ideas of the batch.
comparisation between a auctionlot and this experiment would be like compair apples and strawberrys and not very openminded.
True, I have to admit that I didn’t quite think that through.
Good point. It is unfair to compare two such different coffees though “same”. I’d love to hear the story behind this real micro-batch. How did acquire it etc?
I would love to try other experiments like this and encourage others to do the same as you have done. Thank you for this comment, it really made me think this through again. Not very open minded indeed to judge the coffee immediately, especially when it’s an experiment.