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The 2AM Chemex compromise that flipped my dark roast opinion
For years I swore medium roasts were the only way, but last month I ran out during a late shift in Portland and grabbed a bag of dark Sumatran from the corner bodega. Brewed it at 2AM with a slightly coarser grind and cooler water than usual, and the smoky notes actually came through smooth instead of bitter. That one cup over 10 minutes turned my whole setup around, now I keep both roasts on hand. Anyone else find a specific brew method that made a roast style you hated suddenly click?
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gavin69212d ago
Water temp matters way more than grind when it's dark.
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