I opened the "Father of all Dark Roasts" and made cold brew with it. The beans were black and shiny with oil which I used to think was a good thing but current coffee wisdom seems to indicate oils on the outside equals over roasted. Any expert opinions on that?
it made a damn strong cold brew! The ratio I've been using with my locally roasted coffee makes a cold brew that's not quite what I'd call a concentrate. I just add a few drops of water or some kind of creamer, usually almond milk, ice and it's good to go. This one needed about 40% water added to get the strength I like. So it's more efficient. Decent flavor. Not a very nuanced bean probably because it's roasted so dark. I'll check out the atomic garden soon and review as well.