Hot take: I used to hate single-origin espresso until a barista in Austin set me straight

I was always a dark roast blend guy. Thought single-origin beans were too acidic and just not strong enough for my morning shot. Then I stopped into this small shop called Flat Track Coffee down on East Cesar Chavez. The barista talked me into trying a washed Ethiopian from Yirgacheffe as a straight shot. He told me to look for lemon and stone fruit notes instead of chocolate. Took three sips before it clicked. Now I'm actually buying single-origin bags from different roasters to keep experimenting. Anyone else have a coffee opinion that got flipped by one good conversation?

2 comments

2 Comments

the_jake4d ago

Right on. That lemon and stone fruit thing is exactly how I started liking lighter roasts too.

rosed324d ago

Honestly, @the_jake I gotta ask - what was the roast that finally clicked for you? Was it a specific origin or just some random bag from a local shop? For me it was a Kenyan from a roaster in Portland, total game changer. Ngl, I used to think light roasts were just sour and thin, but that one had this crazy bright acidity that didn't feel harsh at all. Now I'm all about finding those fruity notes, but I still miss the chocolatey comfort of a dark roast sometimes.