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My local shop in Tulsa roasts darker than anyone online says is right, and I think the internet is wrong
Went to a small roaster in Tulsa called the Bean Cellar about 3 weeks ago. Owner pulls his beans 30 seconds into second crack, way darker than the light roast crowd pushes. Everyone online says dark roast kills the origin flavor. But I sat there and drank a Sumatra that still tasted like cedar and dark chocolate, not ash. He told me he has been roasting 22 years and most of his regulars are older folks who grew up on dark coffee. I get why light roast is popular, you can taste more fruit and acid. But acting like dark roast is wrong feels like people just repeating what a few blogs said. Anyone else got a local roaster doing dark and doing it well?
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