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A comment on How to make pizza like a Neapolitan master. Parent comment

Re:How to make pizza like a Neapolitan master by wastedhours on Friday April 24, 2020 @12:20PM (#22969746)
You often get really acidic brews from speciality roasted beans because they err on the side of not pushing through the second crack and serve earlier in the roasted life before some of the gas has escaped. Were the beans really black and oily or have a more browny tinge?
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Re:How to make pizza like a Neapolitan master by lisper on Friday April 24, 2020 @12:40PM (#22970034)
This was many years ago so my memory of such details is quite fuzzy, but to the best of my recollection they were not oily. I remember being a little surprised by that.
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