We made some changes to how we do our espresso roast last week. It was always an acquired taste but I don’t think we emphasis that well enough on our description which turned away a few people away from trying something lighter which they may have preferred.
We’ve made it lighter by roasting at a lower temperature but for longer to take away that burnt taste that some people reported back to us.
We think it works and feedback of the change has been good so we will carry on roasting it this way. So if you found our espresso roast not to your liking previously, it should now suit the palate of more people.
We can still do it the old way if you prefer but I think since changing away from the Nicaragua beans mid last year it hasn’t suited the beans from Honduras.
We learn, we change and we appreciate all feedback, so keep it coming.
Adam.