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Permalink Reply by Mike McGinness on November 25, 2009 at 1:31pm

Darkest I go "stock" is my Vienna Gloriette Blend (named after the Gloriette Coffeehouse in Vienna, blend of African, Indonesian & Central) roasted med dark maybe a very few spots of oil here and there end roast, ~460f ~35s into 2nd ~17:00 total roast. I will only roast Full French (dark and oily) by special order, 5LB minimum. All my espresso blends are roasted lighter though one 20% element (an Org Sumatra Gayo) of my Delirium blend (5 roast post roast blend) is taken to Vienna.

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Permalink Reply by Joseph Robertson on November 25, 2009 at 1:34pm

Chris, this i'm sure will be a "hot" topic. I studied coffee roasting in Vermont with Mane' Alves, http://www.coffeelab.com/level.itml/icOid/5
He won't even think about taking a bean past a certain point. If the oils are peculating out of the bean, ahhh, to far.
I have been roasting for just over a year professionally. Started out homeroasting like so many others out there. My customers who I see often know we don't really do that here. I have spent countless time educating the average coffee drinker why we don't and most do understand. I'm sure many will walk across the street and by there beans from the pull bins which are so oily I'm surprised the beans even react to gravity and fall out. Frankly we spend premium prices for our Speciality Coffees and I can't see taking roasts that level. I love educating coffee people about the difference between roast levels as it relates to the taste buds. Now that this discussion is started I think I will leave it at that.

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Ambassador for Specialty Coffee and palate reform.

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