I had a similar experience last week. I had some left over Kenya. Not enough to make a full vac pot, and too much of a bother to make shots that morning. I blended it with a Brazilian, the universal blender, and it was sour! The Kenya had been fine as shots and vac brewed. Maybe it has something to do with the Kenyian coffees? I learned that not all blends work.
Myron Joshua wrote:
Yesterday, besides having a great single origin Uganda shot of espresso, I
prepared a blend for French Press for some friends.
It tasted fairly sour, particularly at the beginning of the drink...and left
a rough aftertaste.
Today i took one of the components, Kenya, drank it by itself. It tasted
fine, although, especially at the beginning I thought I could feel a subtle
memory of yesterday's sourness, but much milder and acceptable.
I was thinking if yesterdays taste problem had to be caused by a component
of the blend, or could the blend itself have brought out the Kenya's
"problematic" taste and heightened it.
Do you Yahoo!?
Friends. Fun. Try the all-new Yahoo! Messenger