Name: Organic Dark French Roast
Preparation 1: Freshly ground, French-pressed, sipped black
Preparation 2: Freshly ground, 5 teaspoons combined with 1.75 cups water and 0.48 ounces (4 packets) of sugar, kept over medium-low flame until ready, sipped without further enhancement
The benefits of a low acid coffee are numerous, and quite as one might expect. Those with sensitive, shall we say, central processing can rest assured that Puroast's coffee will serve them quite well. This might seem like a rather mundane feature, but those coffee lovers who have had to cut back because of pain or health risk ought to take a definite interest. And after all, heartburn, indigestion, ulcers, and other related afflictions are hardly rare.
But the opportunity will not mean very much if the coffee is sub-par, will it? The good news is, while it may not be everyone's ideal coffee, it is quite tasty. And, while I have reviewed here the dark roast, Puroast has many varieties available to suit all preferences.
French pressing the coffee yields a dark, dark brown brew, somewhere between royal mahogany and ebony in hue. The aroma, much like everything else about this coffee, is smooth. There is earthiness in the scent, and did I detect some sweetness? It must be a hint of caramel flavor. In the palate, though, all semblance of sweetness is gone. The coffee is earthy, a little smoky, and exceedingly smooth. The body is medium. There is a mild finish, earthy and buttery; one appreciates how it is unpresumptuous.
I usually dislike acid in a coffee. All of the energy that it gives to the flavors and tannins is, rather than keen and spunky, more like astringent and bleaching. It becomes frustratingly difficult to get a hold of the flavors; they go bouncing off the walls of my tongue and palate in a chaotic rather than playful manner, and heck if I can discern a single tasting note on the first or second pass. Smooth, calm, and steady; that is my thing. Therefore, though my own central processing works just fine (for now; I can hardly wait for time to go on), I very much looked forward to this low-acid coffee. So, on the whole, how did it meet its promise?
On the one hand, it is a little bit as they say: one never appreciates something until one does not have it anymore. This coffee errs on the side of flat. It is smooth as can be, with flavors on wonderful display, but lacking a tad in personality. On the other hand, especially since I was not out looking for an adventure, it can hardly have been more pleasant to have the flavors of a splendidly roasted coffee flow across the taste buds without having to stop and wait for a harsh wave of acid to wash by every other nanosecond. On balance, it is well worthwhile.
And, the Turkish preparation was even better. The coffee comes out dark, dark, and darker: totally ebony. It proffers such strong roasting notes that the full complement of sugar hardly even comes through in the aroma. But one does pick up on some earthiness and florals from the coffee itself, which is very nice. In the palate, there is plenty of sweetness that comes through. It is smooth and full-bodied. Here, the lack of acid does a perfect job of fulfilling its aesthetic promise of letting the coffee round itself out an sprawl about the mouth in a mellow, but not lethargic, way, blanketing the tongue and palate in delight. There are a couple of coffee notes here and there – nuttiness, florals, smoke – but mostly it is earthiness and sugar. There is no doubt that if one were to add other spices to flavor the brew, they would shine wonderfully. This coffee is just right for holding them up without tossing them about, blending them seamlessly without shaking anything around.
Those who suffer from certain internal symptoms, those who dislike acidity in coffee, and really anyone in general, are all encouraged to get some Puroast coffee and make a pot. It is, truly, a delight.