Robusta’s Speed Secret: Why Dark Roasts Need a Finer Grind
Robusta’s caffeine and chlorogenic acid dissolve faster, demanding a finer grind even in dark roasts. A 25–30s extraction felt aggressive, proving bean chemistry overrides roast level.
The 1990s McDonald’s Coffee Mystery, Solved
McDonald's 1990s coffee wasn’t just bitter—it was brewed to a near-charred roast, creating a burnt-sugar intensity now nearly extinct. Today’s closest match is a dark roast with heavy caramelization, though no modern blend can fully replicate its unique, warning-sign bitterness.