Innovations that will change your tomorrow

THE NEW COFFEE NYT Sunday June 3, 2012

Soon, coffee isn’t going to taste like coffee — at least not the dark, ashy roasts we drink today. Big producers want uniform taste, and a dark roast makes that easy: it evens out flavors and masks flaws. But now the best beans are increasingly being set aside and shipped in vacuum-sealed packs (instead of burlap bags). Improvements like these have allowed roasters to make coffee that tastes like Seville oranges or toasted almonds or berries, and that sense of experimentation is trickling down to the mass market; Starbucks, for instance, now has a Blonde Roast. As quality continues to improve, coffee will lighten, and dark roasts may just become a relic of the past. Oliver Strand

[Wow – another lowest common denominator on the way. When you buy premium single origin coffees, the subtle differences of the coffee are at their best when it’s not dark roasted. There are however some great coffees like the Blue Tawar Indonesian that lack any true substance if they aren’t slow roasted to a deeper level. Our Costa Rica honey coffees are very fruity and reminiscent of orange and sweetness in a medium roast. Look at it this way, it’s hard to taste the taste of anything once it’s been cooked too long, even steak. – su]

Author: Susan Bate

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