espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,189 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Tue Aug 12, 2003, 9:12am Subject: Name that Twang
I bought some Indonesian Harar.... or something of the like from a local roaster and to my dismay I get this wierd twang. I guess you could call it bitter but it was definitely a more distinctive strong taste at the end of each sip. I got plenty of crema but it just didn't taste right.... couldn't verify how long the beans had been there. There were in big HUGE white tupperware type bins. just trying to diagnose the issue.... I am at my wits end because the only good espresso I have gotten thus far has been when I have had it dropshipped from out of town.
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
Posted Tue Aug 12, 2003, 12:43pm Subject: Re: Name that Twang
Ethiopian Harar possibly.
I personally don't care for it roasted dark. I love the stuff at a medium roast and brewed up in a vac pot or Chemex. I tried it once dark roasted in the espresso machine and didn't care for the taste, maybe that "twang" you mentioned.
To each his own though, I'm sure others love it roasted dark and used for espresso.
Harar
It is produced in the Eastern highlands and is exported from the town of Dire Dawa. The bean is of medium to long pointed size and has a greenish to yellowish/golden color. Harar coffee has medium acidity, full body and the distinctive deep mocca flavor. It is one of the finest premium coffees in the world and is grown at an altitude of 2000/2750 meters. Recent laboratory experiments by MOPLACO show excellent results for the use of expresso coffee because it produces a foamy "tigretto" type cream.
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