The adventure continues
Still playing with fancy coffee. I got this book, and it’s been a big help (I didn’t pay that much for it, though).
One thing he said has stuck with me. In coffee terms, he says, bitter is the opposite of acid (sour).
Not in absolute terms. I can think of things that are both bitter and acid. Lemon zest comes to mind.
But in coffee, dark roasts are bitter and light roasts are acid. Or so he says. Starbucks is all dark roast, and I think I’d describe it as acid rather than bitter (I hate Starbucks).
In fact, I’ve thought about this so much over the past few days, I’m not sure I understand what bitter *or* acid means any more.
Does this resonate with you?
Interesting tidbit: he says the lightest roast Starbucks sells – the Blonde Roast – is darker than the darkest roast most small artisanal roasters offer.
I’m just grateful I’m not into espresso. That’s the real money sink.
Hoffmann has a YouTube channel, if you’re innerested. I haven’t watched many of his videos, though.
February 27, 2023 — 8:41 pm
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