I Love Coffee!
Ankur Ojha
Digital Performance Manager | Data Analytics | Reporting & BI | Passionate People Manager. I help companies drive growth through cross-functional integration, product vision and strategy.
I love everything about coffee—the smell, the taste, and especially making it. For me, it’s not just about drinking it—it’s the whole experience, from the first grind to the final brew.
While sipping my dark roast cappuccino this morning, I started thinking about the age-old debate: light roast vs. dark. Roasting coffee affects three key aspects: acidity, sweetness, and bitterness.
Generally, the longer a coffee is roasted, the less acidity it will have. Conversely, bitterness will increase the longer it is roasted i.e. dark roast. The trick is to find the perfect balance when brewing.
Personally, I’m a light roast fan. The bright, crisp, and fruity flavours don’t need milk, allowing the beautiful aromas to shine. Dark roast, on the other hand, is bold, smoky, and bitter, often with chocolate or caramel notes, which pair nicely with milk.
Brewing dark roast to perfection can be tricky. My tip? Start with a coarser grind (around a 7 on a scale of 1 to 10), aim for a brewing temperature of around 195°F, and always use fresh milk for that smooth, velvety finish.
Right now, I’m enjoying Zavida Organica medium-dark roast. What’s your favourite coffee ritual? Let’s chat—whether it’s about coffee, data analytics, or AI, I’m all ears!
Head of Account Management - US, Canada, and Brazil at Allianz Trade for Multinationals
6 个月I am all about a dark roast! Caffe Cimo's azzuro dark arabica robusta coffee runs our household. And no milk, just black. Yum!