Picked up a bag of dark roast Ethiopian beans last month... and I was sure I'd hate it

I've always sworn by light roasts, thinking dark meant burnt and bitter, but a friend at a shop in Portland talked me into trying their Yirgacheffe done dark. To my surprise, it had this deep, almost sweet chocolate note without any of that harsh ashy taste I was dreading. Has anyone else been converted by a dark roast from a region you normally drink light?

2 comments

2 Comments

olivia_barnes973d ago

It's funny you mention that because I've been noticing a similar thing in other parts of my life too. Like with music I used to only listen to acoustic stuff but now I'm into heavier rock bands and it's the same kind of surprise. I think people get stuck in a rut with their preferences and miss out on stuff that could actually click if they gave it a real chance. Same with food, I refused to eat mushrooms for years and now they're one of my favorite things. It's like once you break one rule you made for yourself, it opens the door to a whole bunch of other stuff you might have been wrong about. Do you find yourself trying more things outside your comfort zone now?

michaelcoleman4d ago

Don't tell anyone but I've started putting dark roast beans in my light roast grinder.