Forget everything you’ve been told. The rule that espresso must be made with a dark, oily bean is a relic of the past, designed to hide the flaws of low-quality coffee. The new rule? The best espresso is made with the best beans. And often, that means a beautifully roasted light roast. Pulling espresso with light roast is an…
Go ahead, say it. You see a bag of light roast coffee with its pale, dry beans and think, “That looks weak.” It’s the underdog of the coffee world, often passed over for its darker, oilier, and “stronger”-looking cousins. What if I told you that everything you think you know about light roast coffee is…
You stand in front of a wall of coffee bags. There are dozens of options, each with words like “single-origin,” “medium roast,” and “tasting notes of dried cherry and dark chocolate.” It feels less like shopping and more like taking a final exam you didn’t study for. So you grab the same dark, oily bag…
Walk into any supermarket, and you’ll see them: bags of coffee beans stained nearly black, labeled “Espresso Roast” or “Italian Roast.” The packaging promises a “bold,” “strong,” and “intense” flavor. It feels right. Espresso should be strong, shouldn’t it? I’m here to let you in on a secret the specialty coffee world has known for years: You’ve been…