Dark roast is not dead. Actually, most of the population of the USA are still...
Most of the flavor and aromatics properties are given by the origin. The varietal, terroir, the way coffee was grown, harvested and processed. Yet the role of the coffee roasters and baristas is to imprint their vision of the final flavor properties of these coffee lots. One of the most desired properties is the sweetness.
By sweetness in coffee, we do not mean sugar added to beverage but highlighting the natural sweetness of the coffee achieved by creating the perfect balance of organic acids.
Where is the sweetness hidden? How can a coffee roaster or barista unlock it? I think most of you know it, but if not, check out this short video.