11-02-2015, 05:38 PM
(11-02-2015, 05:30 PM)wildcats forever Wrote: French Press/Dark roast - strong! Raw sugar and heavy cream to knock off the edge. This has been my preference since the mid-80's.
I used to like a dark roast until my eyes were opened up to the flavor of the origin. I like a medium to what is called "high". It's a good balance on the bitterness and acidity, and you can still taste the bean itself. Plus, less caffeine in dark roasts.
I do steep my pour over like it was a French press, though. I have what's called an "immersion" brewer. Essentially, I pour it all together just like you do in a press, let it set for the same amount of time, then release the valve over my mug and bam! Coffee. I found a fondness for it because it is the same strength as French but with a much lower likelihood of grounds.
