Re:If you don't tinker, you don't have taste
by jacobolus on Wednesday October 29, 2025 @02:39AM
(#45743391)
I think it's possible to get a careful dark roast, but often "dark roast" coffee mainly tastes like burned toast. It's still warm and caffeinated, but it's not really that enjoyable. There's a reason so many people make this kind of coffee very watered down or drown it in cream and sugar. Maybe it feels historically connected to cowboys brewing coffee in a sock over a campfire or whatever, but is that connection really so valuable?
Re:If you don't tinker, you don't have taste
by keiferski on Wednesday October 29, 2025 @02:48AM
(#45743442)
I just prefer the taste and it reminds me more of Turkish coffee, which is my favorite way of preparation. And also black coffee reminds me of various cultural things like diners, detective fiction, etc. Like this quote from Phoenix Wright, the game:
“Blacker than a moonless night. Hotter and more bitter than hell itself… that is coffee.”
Lighter roast coffee just isn’t a thing I generally enjoy, to me it feels like a different drink, an over-complicated consumer product, not the kind of thing one would write quotes like the one above about.
A bit like grilling vs. sous vide with meat. Grilling has a whole culture to it, whereas sous vide feels soulless and overly technical, even if it produces great flavors.
To put that into more concrete terms: I really like dark roast black coffee. There’s something about the bitterness and presentation that reminds me of coffee’s history, the variety of people drinking it, etc. and thus it is more appealing to me than the “high quality” light roasts with subtle flavors available in the expensive cafes.
Another example are diners. If you become such a gourmand that you only eat at Michelin restaurants and disparage anywhere “normal”, I think you miss out on the real culture and quality of diner food, which is a unique phenomenon.
Hopefully that made sense.