I came across an article in the Huffington Post that is basically telling me that I am drinking bad coffee.
Dark roast is terrible in more ways than one. Sorry folks. Your oily, burnt French and Italian roasts are the antithesis of what today’s coffee should be.
I have been drinking dark roasts for a while now, and enjoying it; however, after an evening at Jacob’s Steakhouse where I ended a delicious steak meal with a cup of coffee, I am now in search of this blend. They brought the coffee in a French Press, and after plunging the presser and pouring a cup, I brought the cup to my nose and inhaled. It was incredibly aromatic. I took a sip and the flavour profile was smooth and delicate. I had never tasted a coffee like this before.
I started trying different dark roasts, but none of them came close. After reading the Huff Post article, I realized that I needed to explore the lighter roasts, so I reached out to my network and asked them which light/medium roast beans they could recommend.
An old friend responded and suggested Little Bro from Pilot Coffee Roasters. Hubs and I stopped at their cafe and we each ordered the Americano, which uses their Big Bro blend. It was a well-balanced coffee, so we coughed up the $16 and purchased a bag of Little Bro beans.
Of course we had to brew a cup as soon as we arrived home. We ground the beans and brewed using our French Press, following the directions on Pilot’s website. The flavour profile was delicate and very different from the dark roasts we normally drink, but there was a slight sour flavour. I wasn’t sure if it was because we possibly over-extracted, or if this was the result of acidity. I’ve experienced sour notes in espresso before, and it was undrinkable for me. I think the beans were burnt.
The next week, hubby arrives home from work with an AeroPress. We saw this product at the Pilot cafe and it obviously piqued hub’s interest. It is a different brewing style. The French Press requires the beans to be coarsely ground and a 4-minute steep time. The AeroPress uses finely ground beans and a much shorter steep time. It also leaves no sludge because the AeroPress requires the use of a filter. This equates to a very smooth cup of coffee.
Because of the lower temperature and short brew time, the acid level of the brew is much lower than conventional brewers. Laboratory pH testing measured AEROPRESS brew’s acid as less than one fifth that of regular drip brew.
Photo of the grinds after pressing. It’s a little puck that pops out, making the AeroPress easy to clean.
The coffee did not have much of a sour/acidic note, but now we are not sure if that is because the beans are a little older?
I’m now a fan of the AeroPress, and I am still up for trying lighter blends and expanding my coffee drinking preferences.