On 31 Dec 2011 19:38:28 GMT, Mike Muth > wrote:

wrote:
>
>I shouldn't have said "most" rather than "many". I'll stand by what I
>said, though.
>
>If you make your coffee sufficiently strong, there is not much to
>differentiate Jamaica Blue Mountain from Folgers. When you make your
>coffee so strong, taking care to properly maintain the coffee maker,
>carafe, and grinder is essentially lost effort. You might as well get that
>over-roasted Starbucks stuff.

OK. I simply think you're wrong here. I agree with you that roasting too dark
makes beans virtually indistinguishable (and horrid). But brewing strong coffee
-- anything up to the point of over-extraction, which turns the brew bitter --
should not kill flavor at all. Quite the contrary.

I regularly grind fine and brew strong mild beans like Indonesians, and have no
difficulty discerning them from Sumatran, Kenyan, Ethiopian, etc. similarly
brewed.

-- Larry