syntax Senior Member Joined: 26 Oct 2004 Posts: 28 Location: michigan Expertise: I love coffee
Posted Thu Jan 20, 2005, 10:54am Subject: My guatemalan antigua has NO body at all! Is it my fault?
the acidity is weak, I give it a 4 out of 10 the flavor is somewhat burnt(despite very light roast), and the beans smell like burnt toast(???) It has somewhat of a nutty aftertaste,
But it's as thin as water! Does anyone know what might be causing this? Even though these are whole beans it tastes like my dad's pre-ground-store-bought crap coffee.
Jabba Senior Member Joined: 18 Jan 2005 Posts: 3 Location: London, Ontario Expertise: I love coffee
Posted Thu Jan 20, 2005, 11:51am Subject: Re: My guatemalan antigua has NO body at all! Is it my fault?
Maybe. How are you brewing it? How and with what did you grind it? Clean water? Clean coffee HW? Could be over extracted due to these factors. How did the roast go?
kzoonative Senior Member Joined: 18 Nov 2004 Posts: 93 Location: Michigan Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Macap M4, Zassenhaus HM,... Drip: TV MM CD, Bodum FP Roaster: Zach and Dani's
Posted Thu Jan 20, 2005, 1:01pm Subject: Re: My guatemalan antigua has NO body at all! Is it my fault?
I am very new to roasting, but experienced some similar taste qualities to a couple of batches I made. What I determined was that I underroasted the beans to a high extent. What are you using to roast the beans and when did you stop the roasting (1st crack, 2nd crack, etc..)?
Posted Mon Jan 24, 2005, 8:49am Subject: Re: My guatemalan antigua has NO body at all! Is it my fault?
kzoonative Said:
I am very new to roasting, but experienced some similar taste qualities to a couple of batches I made. What I determined was that I underroasted the beans to a high extent. What are you using to roast the beans and when did you stop the roasting (1st crack, 2nd crack, etc..)?
Yep. When I was starting, I underroasted a few times. The beans keep their 'CO-2' smell for longer, and never get rid of that 'Hay' smell. So if your
In fact, I just roasted some Costa Rican Hard Bean coffee, and even though it went into second crack around 18 minutes, they were still underroasted. So now I know that this bean just needs a longer roast (but I have not taken most beans so far much past second crack, all with excellent results).
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