/ck/ - Food & Cooking

>>16293297
if you're in the states baratza encore is the go to entry level electric, wilfa svart if europe - they're both burr, reliable and go fine enough for filter
this is just general knowledge, I've only owned one grinder so I can't give a reliable reccomendation

what you're drinking there equates to darker roasted coffee, like how when you caramelize meat on a cast iron pan it takes on new flavours right? coffee is roasted in large drums and the bean darkens over time, it is the same thing happening here- maillard reaction - flavours you associate with that like nuttiness shine through.
Anything off the shelf will be darker because dark roasts have more widely palettable notes like chocolate, caramel, etc.
also they're always stale, so you're probably just getting generic coffee bean flavour and some ashy notes - this changes when you grind your own, you'll notice dark roast coffees have flavours you never noticed before but they're all in line with what you'd expect

lighter coffees are the real meat of specialty because you get to dabble with acidity, different fruity flavours and also floral ones. Not only the roast, but how the bean is processed heavily affects flavour: the coffee "bean" is surrounded by pulp when harvested and depending on how this pulp is removed can change the flavour of the coffee - some farms do it naturally and let it dry and decompose in the sun giving subtle fermented notes leading to flavours like pineapple
others wash it off giving a more clarified flavour.
Then there's blends, that's a whole different bag.

If you get into coffee, I reccomed a washed medium/dark roast coffee ground from wholebean. African coffees are great for expanding, south american has a great variety of types.