When you are brown you are done

dfk41

I always think that is a Geordie phrase, because the second line is “and when your black your buggered” but it is quite apt. I always used to prefer dark roasted coffee. By dark, I mean well north of medium. As I become older, I find that I am scaling back a bit now and rarely buy anything darker than medium. Does anyone else find that age is changing their coffee habit?

DavecUK

I’m certainly drinking coffees a little bit lighter now…but that’s partly because I roast my own and never liked the very dark offerings. Also, the quality of coffees has improved markedly and this make a lighter roast doable, as nothing needs to be hidden, plus the more delicate flavours are enhanced.

Giphy - Licking Jackie Chan GIF

Rob666

I do keep trying lighter roasts, especially since my son brings home free samples from work. Truth to tell though, I’m still on the dark side. Monsooned Malabar is the regular purchase and well liked by wife and son.

LMSC

Great to connect here folks. I had to add a “-“ between my user name.

Agree. There is something unique about light and medium-light. I definitely like them as much as medium roasts. My wife and daughter prefer a less fruity and a low-acidic beans.

Giphy - Baking Cup Cake GIF by Travis

ronsil

I’ve been forced to make changes to my coffee. Age matters!
I am now totally ‘decaf’. Not by choice I might add. Still prefer the darker side of life. Just cannot stand the flowers & fruit.
Currently using Richard’s (Coffee Compass) Mahogany ‘Sucker Punch Hit’ decaf.
BTW, Greetings to all old friends on here.
Won’t be posting much BUT I’m watching you all 😜

DavecUK

ronsil I am very glad to see you my friend. If the decaff keeps you well, and you have found some that tastes good…why not.

dfk41

ronsil Good to see you Ron. Have you tried the 50/50 decaf and non decaf stuff that some roasters offer?
https://www.blackcatcoffee.co.uk/collections/coffee/products/copy-of-swiss-water-premium-decaf-blend

CafeCalando

I too am drinking much lighter roasts than I used to. Is this due to better availability of quality speciality coffees allowing us to sample and educate our palates or is the improvement in equipment and the sharing of knowledge which encourages us to get the best from our coffees? I’m not sure which came first for me. Whatever it was I am happy to be drinking far more interesting coffee than I was years ago!