Typhoon Blog

Roasting and Blending for Espresso!

For espresso, it used to be customary to roast everything quite dark. Roasters used this beverage as justification for going a little darker. Then, even more of these taste notes will be filtered out by that aggressive brewing approach. And as a result, the roaster was automatically forced to brew very weak shots. Lighter roasting techniques gained popularity over time. However, with this technique of roasting beans for espresso, it became acidic...