This may be a little too over-the-top, but what place to admit being perhaps too into coffee (if there is such a thing) than here. I originally posted this over on CoffeeGeek, but I didn't really get the replies I was looking for, so I will try my luck over here.
Given that light and dark roasts retain different amounts of water, darker roasts have more volume in the brew basket, etc., should I be grinding darker roasts differently than lighter roasts? My gut tells me no, in fact, pretty much everything tells me no, but is there a specific scientific (or less than scientific) reason why I should? A fellow barista from another local shop and I were talking about water loss in dark roasts vs. light roasts and it got me to thinking about this.
BTW, I'm referring to drip.
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