Thank you for the clarification and reminder on the differences between Nth and Sth Italian roasting styles 🙂. Your input is always appreciated. I do remember having it explained to me many years ago :lamp:. I was introduced to stovetop espresso by friends of Southern Italian descent, and never really enjoyed the taste. The same applied to espresso prepared on a commercial coffee machine. I like beans roasted in the traditional style, and yes it is easy to find good coffee roasted like this. Depending on who you talk to, the definition of a dark roasts varies, and each roaster uses their own interpretation. In the article, the reference to darker roasts was interesting, as in the past I have only come across the southern Italian style, which as you said was traditionally burnt. This made me wary of dark roasted beans, as more often than not, they were always ashy.
