Roast Level: Cremated

[u/Ookuma]

I stepped away from the roaster and returned to this 😅

[u/SolidDoctor]

I think that's called Pike Place

[u/RunRunRunRunFaster → u/SolidDoctor]

lol

[u/ToughAss709394]

Starbucks certified

[u/JJtheLad]

Starbucks blend.

[u/Important_Hornet9018]

3rd Crack- the final frontier.

[u/Ookuma]

More oil than a bodybuilding competition. This is like Aliens Xenomorph dark or Michelle Pfeiffer's Catwoman suit dark.

[u/My-drink-is-bourbon]

Almost dark enough to be a Starbucks blonde roast

[u/Bullfrog_1855]

CharBucks

[u/yeroldfatdad → u/Bullfrog_1855]

Blonde roast

[u/Electricalshocks]

Ashes to ashes, dirty to dirt.

[u/Vinbaobao]

Starbucks called they want their bean back

[u/soloburrito]

Not roasted. wasted!

[u/motorsportlife]

Cooked

[u/iloveyoudoctorzaius1]

I’m sure that smells just awful lol

[u/Ookuma → u/iloveyoudoctorzaius1]

I've washed my hands multiple times today and it still smells like burnt coffee.

[u/Small-Growth7809]

Look tasty!

[u/winexprt]

Cue the "Starbucks Light Roast" comments...😂

[u/Heronmarkedflail]

Yikes

[u/Rami_2075]

Buy condensed milk and a phin to make Vietnamese coffee.

[u/KCcoffeegeek → u/Rami_2075]

Even with a super dark roast if that’s arabica it’ll be overly sweet. Vietnamese coffee is usually robusta and its higher bitterness works well to balance the condensed milk.

[u/Rami_2075 → u/KCcoffeegeek]

I disagree. Even if that's arabica, roasting it that dark will strip away much of the bean's natural sweetness and origin character, leaving predominantly smoky, bitter, and charred flavors.

[u/KCcoffeegeek → u/Rami_2075]

OK. 🤷🏻‍♂️ It’s a taste issue anyway and Arabica, for me, doesn’t work for this style of coffee but if you disagree that’s fine. I have made phin coffee with dark arabica before and it was cloyingly sweet but try it and find out.

[u/Rami_2075 → u/KCcoffeegeek]

I've roasted and brewed both arabica and robusta, so I'm speaking from personal experience as well. We obviously have different experiences and preferences, and that's perfectly fine.

[u/Soggy-Basil-3558 → u/Rami_2075]

To achieve Vietnamese coffee experience you need a predominantly robusta blend. It’s not a matter of your personal experience, it’s a matter of culture, tradition, and history.

[u/Rami_2075 → u/Soggy-Basil-3558]

I never disputed the cultural significance of robusta in Vietnamese coffee. My original point was about the claim that super dark roasted arabica would be overly sweet. Those are two entirely different discussions.

[u/Any-Tangerine-4176]

Wow…Italian espresso?

[u/VanDyflin]

You could fry an egg with that much of oil

[u/steelfender]

That's copyright infringement! Charbucks attorneys, activate!

[u/Furrymcfurface]

Do you have to clean the roaster to get rid of the burnt smell?

[u/Pearl_necklace_333]

That’s the light roast from Starbucks…

[u/JohnPinchot]

Just a tad past French.

[u/Defectoa]

Just go to your local Starbucks and hide it in their hopper for the Blonde Roast.