What coffee am I drinking at the moment?

hiphipharar

borat123 wrote:

Forgot about it for 3 weeks then came back for a last try before chucking it. It was now 4weeks post roast and really nice. Smooth, 'complex' flavours with only a hint of acidity, and all the sourness gone!

I'm finding this quite often with light roasts. Drink it inside 2 weeks and it tastes wrong. Check again after 3 or more weeks - mmm. Especially with Yemeni and Ethiopian beans.

Koffee_Kosmo

The roast level of coffee in relation to the cracks, are closely related to the ideal water temperature of ones espresso machine, that's is approx 89 - 93 degrees Celsius, and infusion time The main reason a light roasts don't do well in an espresso machine is the steep or pre-infusion time The short brew/extraction time is not long enough to remove all the oils In essence you are brewing a section of the flavour oils and leaving the other flavour oils behind resulting in what you have experienced in the cup If the 2 processes e.g. Roasting / Brewing do not match then adjustments need to be made In your case it's extra time for the oils to develop In other cases it's a different brew method that will bring out the best in a light roast e.g. Syphon with its longer steep time KK

Brett_H

Koffee Kosmo wrote:

The roast level of coffee in relation to the cracks, are closely related to the ideal water temperature of ones espresso machine, that's is approx 89 - 93 degrees Celsius, and infusion time The main reason a light roasts don't do well in an espresso machine is the steep or pre-infusion time The short brew/extraction time is not long enough to remove all the oils In essence you are brewing a section of the flavour oils and leaving the other flavour oils behind resulting in what you have experienced in the cup If the 2 processes e.g. Roasting / Brewing do not match then adjustments need to be made In your case it's extra time for the oils to develop In other cases it's a different brew method that will bring out the best in a light roast e.g. Syphon with its longer steep time KK

Wow, what an interesting observation. :thumb: One I've tasted but never considered why. What do you reckon KK about roast level and temperature? Is it ligher and higher, darker and lower? I did a really dark roast of funky arabica and robusta then extracted at 95degC. I was mimicking a nespresso experience for a mate who who liked that style and taste and the result was actually okay. Far better than the nespresso version and an interesting experiment. The best bit about the experiment however was turning down my machine's temperature, using normal beans and returning to coffee nirvana.

C-man

Brett H wrote:

Wow, what an interesting observation. :thumb: One I've tasted but never considered why. What do you reckon KK about roast level and temperature? Is it ligher and higher, darker and lower? I did a really dark roast of funky arabica and robusta then extracted at 95degC. I was mimicking a nespresso experience for a mate who who liked that style and taste and the result was actually okay. Far better than the nespresso version and an interesting experiment. The best bit about the experiment however was turning down my machine's temperature, using normal beans and returning to coffee nirvana.

I am interested in that too, I think it is called bean profiling? I did find that my Mex decaf likes a lower temp.

beanflying

Some of the above is worthy of it's own thread rather than here 😉 Similar story of sorts. I purchased a bag of as someone on chat yesterday described it as 'Hipster coffee' clearly way below SC and closer to what I would roast for filter or siphon. Photo below is of this one, a filter roast of mine and an espresso roast at SC. The SC one is simple enough to sort out but of the other two one of which is around 20 seconds past the end of FC would be a coin toss. Net result was sour and citrus/juicy as a milk base which is plain WRONG IMO. Today's brew is a slightly high temp siphon (93-94) lovely. [attachimg=1]

C-man

Bean Flying wrote:

Enjoying a small baggy of Lake Tawar Jonty dropped off last week. Roasted by MyCuppa. Tasty Caramel toffee flavours :thumb:

only 2 more days and I can start drinking mine!

beanflying

Out for lunch today to a cafe in town that has recently changed hands. Now running Toby's estate Wooly blend rather than a really average contract roast the former owners used. Hired one of the better Barista's in town and well I actually lined up for a second one. 2 :thumb: up for Bella Claire and Michelle.

UNM

Columbia excelso as a short black, now that I have suitably aged beans again

C-man

I am drinking the Sumatran Lake Tawar and it is good and getting better each day, still early days roasted 10/9 from Mycuppa I also got the Berry Apocalypse same roast date, but can't seem to dial that one in at all yet, I suspect it needs more time. I also have some Ethiopian roasted 5/9 from Pioneer that is pouring OK just got it. And a Mocha java blend 10/9 not ready yet also from Pioneer, I tasted this one before and it is like a Blueberry cheesecake in milk. I also still have the Nicaragua Matagalpa that I have let rest some more, starting to smell like MM or just wrong? And some Eth. Djimmah and some Mexican Fina that smell wrong too. Seems the only thing drinking good now is the Sumatran and the Mex Decaff

Jonty

Had a lovely PNG Kimel peaberry for lunch today as a double ristretto latte and some caramel slice... nom nom

texx

been drinking "colombian bachue supremo " from beangreen for quite a while now . in fact i have to order some more greens on monday . also in the small grinder been alternating between "El Salvador Finca El Carmen " and "Guatemalan Antigua Los Volcanes " and liking those too. johno

derrilex

Did 700 gm blend today. 350 COE and 350 Mt Elgon.

UNM

Zambian terranova a/x (bean green special). Roasted 23/9 for espresso so currently 6 days post roast. initial impression yesterday - short short black was lacking in body and somewhat characterless but did have good acidity. Had an aeropress today and it was overly punchy and sweet. followed up with a short black (faster pour than yesterday) and better but still very light body and lacking in complexity. Will see how it ages as an espresso and try a light filter roast to see if I can reach a happy balance. Always nice to try something new.

Seeya_Latte

Swuueet (roasted) from Jeff at MyCuppa I enjoyed it most at 6 days post roast Next order I want to try his Espresso blend.

C-man

I got the Lake Tawar Indo from My cuppa excellent! just as he described it, loving it! But the "Barry Apocolipce" I can't seem to dial it in. any hints on that one?

beanflying

Hipster Style Filter roast (just over FC) of some Rwandan COE from Ministry Grounds. 3 weeks old and trying it as an Long Black still getting a nice juiciness from it but certainly better as a Syphon.

Lwowiak

Monsoon Malabar. Rested for 30 days, then tried every couple of days. Just finished the last of it, 44 days post roast. Drunk as a tight double ristretto. Still lots of crema, and a beautiful mild buttery mouthfeel. This one just kept getting smoother as it aged. Will be adding (14-21 day aged) MM to blends post roast from now on.

FreshCoffee2

Washed Yirg Gr2, roasted Thursday arvo. Developing nicely.

mycuppa

Ha - c'mon A. - have you been reading too many forum posts lately ? :laugh: What happened to wait 7+

FreshCoffee2

sssshhhhhhhh.....dont give away too much information! You know we have different rules for different situations ;D ;D ;D

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