CJevens
New member
- Apr 18, 2011
- 152
- 0
I don't understand that a supposedly high quality expensive bean known for its nuance and subtle florals would be taken to a roast where none of that is recognizable........was the point I was trying to but not making.
Well even if worded poorly, I understand what you are asking and saying. I am of the opinion that a fine bean should be roasted to compliment its origin rather than mask it.
Would you blacken a fine cut of filet mignon and then douse it in Catsup or Ketchup?
By the same token, if someone wished to purchase a fine piece of culinary excellence and kill it with what ever process that strikes their fancy, well that is their right. Who are we to judge? To return to the subject, there are plenty of people that enjoy a dark roast and are happy to have a fine single estate bean cooked to the smokey limits. As long as they are enjoying the cup....who cares?
Need we digress into a discussion of fashion. (same soup, different bowl).
Cheers. :coffee1: