Once You Go Really Dark Roast...

A few weeks ago I ran out of regular ground coffee and, in a bold experiment borne of desperation, made some espresso roast with my standard drip coffee maker. The result was a sludgey, tar-like brew for which I quickly acquired a taste.


After just a few days of the espresso drip diet, however, I discovered that I can no longer stomach regular coffee (even darker roasts, like Sumatra) made at home: it is simply too watery and weak. Substantially increasing the amount of scoops when making regular coffee has partially mitigated this effect, but the fact remains that my coffee palate has been inalterably skewed.