This last week as I was roasting an organic sumatra, yemen blend I noticed
quite a few black beans, waxy beans, and some beans that looked brown
shriveled and nasty. So I sorted through them until I had enough to fill a
hearthware cup and roasted them. I always wondered if they tasted as bad as
I had read, also did the really bad ones roast up normal? So as to look
deceptivly good and yet ruin a good cup of coffee.
At the same time I decided to save all the bad ugly post roast beans, the
ones that don't roast or turn an ugly color, to see how they cupped.
I opened the lid of the post roast bad beans today, Smelled very good.
Smelled good when ground too. But it really did taste terrible. Like a
fresh cup of "chase and sanborn", I couldn't get the aftertaste out of my
mouth! My wife is the descriptive one, she can put a name to most of the
flavors- but she wouldn't even try it!!
I didn't have the nerve to try the pre roast bad beans tonight, they smelled
terrible when I opened the jar. Surprisingly a good 1/4 of them might pass
unnoitced in a batch of good beans. Some of them roasted up quite nice. I
will cup them tomorrow and post the gruesome results- unless one of you
expert cuppers would like this great opportunity! I will gladly fed-x them
to you!! (Please!)
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