We divide our coffees into three roast colors: Medium, Baritone and Dark. Most people find they prefer a particular roast color. Part of the pleasure of coffee is discovering the different coffee varieties you like inside the various roast colors. Some people are fond of medium roasts like our House Blend Euro Roast in the mornings, but prefer a darker and more pronounced cup like our Neapolitan or Baritone Roast in the afternoon and evenings.
To differentiate themselves, many coffee roasters have decided that dark roasts are better. And for a short period of time in gourmet coffee, darker was good enough. It is not hard to roast coffee dark but it is quite difficult to achieve a perfect dark roast without burning it. Most of the small shop roasters used today can't be controlled to the extent necessary to consistently achieve a fully dark roast without excessive burnt overtones. These small roasters lack the controls and systems necessary to control the heat and airflow at the very end of the roasting cycle. The same can also be said of some of the largest roasters. They have the equipment needed to properly control a roast but somehow even they turn out coffee burned beyond recognition. We have all tasted burnt coffee, it's readily available, but dark coffee can be very good, when you have the equipment and you take the time to roast each batch properly.
If you like the actual taste of fine coffee, you will love our medium roasts. If you prefer a darker and more developed roast profile, then try one of our darker roasts. You will see that we limit the varietals available in the darker roast profiles. Many more subtle coffees loose their varietal characteristics in a dark roast. Many of our dark roasts are blends of several hard beans which when combined together yield a well balanced and bold dark roast with varietal flavors still revealed.
Euro Coffee has developed a special roast profile called Baritone Roast. Very few coffee beans can take this style of roasting, and emerge from the roaster improved. The fine and delicate flavors of many varietals disappear in this very distinct roasting process. I have chosen a blend of several "hard bean" coffees for our Baritone Roast and the even darker Profundo Roast. These coffees are roasted in a direct fired 1966 Probat Roaster. In the hands of a skilled artisan roaster these two coffees blends deliver a big, fat cup of pleasure without an edge.