The way my local coffee shop roasts their beans is killing the flavor

Noticed they're pulling batches at 10 minutes instead of 12 for that caramelized finish and it leaves everything tasting grassy, has anyone else caught their shop cutting corners on roast times?

2 comments

2 Comments

the_rowan25d ago

This is happening everywhere honestly. My mechanic started rushing oil changes, my barber cuts corners on the fade, and now coffee shops are pulling beans early. Everyone's trying to squeeze out an extra batch or two an hour and the quality just disappears. The grassy taste is usually from underdeveloped beans, they need that extra two minutes to unlock the sugars.

johnflores25d ago

Man that grassy taste is the worst, it's like drinking lawn clippings. I noticed the same thing at my local spot, they switched to a cheaper roaster and now even their espresso pulls are all over the place. It's a bummer when places you used to rely on start cutting corners like that.