Recently, we made a decision to discontinue dark roasting at Metropolis Coffee Company. Our reasoning was that, though there is nothing intrinsically wrong with dark roasting, we want to be true to our company mission of roasting to the coffee, rather than to the roast.
In this same vein, we wish to call less attention to the roast level as a determinant of flavor or as a way to help customers select coffee. Rather, we’d like to help them choose their coffee based on its origin and flavor composition, as roast level does not necessarily determine its true flavor–a light roasted Brazil and a light roasted Guatemala may taste radically different.
Each day we cup and taste the previous day’s roasts, evaluate the qualities of the coffee, and determine how best to bring forth those qualities through roasting. This means that the roast level may change to accommodate natural deviations in the flavor of the coffee.
This does not mean that all coffees will be roasted to the same level–just that the level is a function of our daily tasting notes rather than predetermined when we bring that coffee into the roasterie.
We hope that you find this move liberating rather than confounding. We will continue to explain why we do what we do, and why we think that it might lead to better and better cups of coffee for one and all.