You are not joking. One of my favorite diners served Lavazaa which was always roasted to hell in order to bring out distinct “cigarette ash” notes. Needless to say, I didn’t go there for the coffee.
As far as brewing goes, I’m not entirely in the know but I do have an idea. Anecdotally, I have found that you get different results with pour-over filtered, un-filtered (moka pot or french press), coldbrew, and espresso. I’m sure there’s something in there to do with heat, pressure, time, and how that impacts the extraction of different compounds. I’d change your brew method - you’re probably onto something there.
You are not joking. One of my favorite diners served Lavazaa which was always roasted to hell in order to bring out distinct “cigarette ash” notes. Needless to say, I didn’t go there for the coffee.
I really want to know if I’m doing it wrong or something. Maybe different brew methods that I don’t do, magically don’t pull out the burnt flavors??
As far as brewing goes, I’m not entirely in the know but I do have an idea. Anecdotally, I have found that you get different results with pour-over filtered, un-filtered (moka pot or french press), coldbrew, and espresso. I’m sure there’s something in there to do with heat, pressure, time, and how that impacts the extraction of different compounds. I’d change your brew method - you’re probably onto something there.