Comments on: Out of the Darkness and Into the Light: Appreciating Coffee for What it is http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is Great coffee comes in small doses Tue, 07 Oct 2008 17:34:20 +0000 http://wordpress.org/?v=2.0 by: Jason Haeger http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10816 Wed, 25 Oct 2006 06:17:06 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10816 Amanda, the caffeine content difference is so small, if measurable at all, that it's really quite irrelevent. When an espresso extraction blonds and begins to look white, you are literally seeing some caffeine. Ever noticed how caffeine pills are thoroughly white, inside and out? While technically, if there were a considerable difference, this would be true, I still agree with Mark P. in the saying, "It's about the quality, not the buzz". of course, that's not to say caffeine has no place.. it simply should not be the primary focus. Of course, your mileage may vary. Amanda, the caffeine content difference is so small, if measurable at all, that it’s really quite irrelevent. When an espresso extraction blonds and begins to look white, you are literally seeing some caffeine. Ever noticed how caffeine pills are thoroughly white, inside and out?

While technically, if there were a considerable difference, this would be true, I still agree with Mark P. in the saying, “It’s about the quality, not the buzz”. of course, that’s not to say caffeine has no place.. it simply should not be the primary focus. Of course, your mileage may vary.

]]> by: Amanda http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10793 Wed, 25 Oct 2006 02:12:29 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10793 Another good point to mention is that the lighter-roasted coffee also have a higher caffiene content as well. Not only does over-roasting destroy the inherent flavor of the bean, it killes the jump start we all know and love! :) Give me a cup of mediuum-roated 100% kona, and you'll have a friend for life! Nice article. Cheers, Amanda Another good point to mention is that the lighter-roasted coffee also have a higher caffiene content as well. Not only does over-roasting destroy the inherent flavor of the bean, it killes the jump start we all know and love! :) Give me a cup of mediuum-roated 100% kona, and you’ll have a friend for life! Nice article.

Cheers, Amanda

]]> by: Larry http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10743 Tue, 24 Oct 2006 12:01:04 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10743 Good job Jason! Good job Jason!

]]> by: Ken http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10651 Mon, 23 Oct 2006 21:31:59 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10651 Thanks Jason for the great article! I've always preferred full city roasts to espresso roasts or French roasts and get some strange looks from people who think that when making espresso you have to use dark roasts. My view is that the oils in the coffee bean are important to good flavor and good crema--they are emulsified with the CO2 locked in the beans after roasting. Dark roasts, which bring the oil to the surface and expose it to air, spoil more quickly and reduce the quality of the crema. That isn't to say that I haven't had some good dark roasts, but lighter roasts with quality beans are the way to go. Thanks Jason for the great article! I’ve always preferred full city roasts to espresso roasts or French roasts and get some strange looks from people who think that when making espresso you have to use dark roasts. My view is that the oils in the coffee bean are important to good flavor and good crema–they are emulsified with the CO2 locked in the beans after roasting. Dark roasts, which bring the oil to the surface and expose it to air, spoil more quickly and reduce the quality of the crema. That isn’t to say that I haven’t had some good dark roasts, but lighter roasts with quality beans are the way to go.

]]> by: Chris Tingom http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10641 Mon, 23 Oct 2006 20:12:05 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10641 Once again, this is a great article Jason. My best analogy for dark vs light roast is eggs. Slow cooking eggs on light heat produces an amazing omelette. If you just throw the eggs on a hot stove and cook them on high, they have almost no taste. Once again, this is a great article Jason. My best analogy for dark vs light roast is eggs. Slow cooking eggs on light heat produces an amazing omelette. If you just throw the eggs on a hot stove and cook them on high, they have almost no taste.

]]> by: Steve Kessler http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10637 Mon, 23 Oct 2006 19:52:53 +0000 http://www.arizona-coffee.com/2006/out-of-the-darkness-and-into-the-light-appreciating-coffee-for-what-it-is#comment-10637 Jason.....wow........ Great job on the article. What are your thoughts on Espresso roasting styles? What's your preferrence and can you have a lighter roasted espresso bean? Jason…..wow……..
Great job on the article. What are your thoughts on Espresso roasting styles? What’s your preferrence and can you have a lighter roasted espresso bean?

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