On a typical work day I grind the coffee of the day for work, usually about
155/160 grams, just before i leave for work. I keep it in a sealed jar until
I am ready to make a pot for myself and they other guys (5 of us now). I
know that in a perfect world I would grind the coffee milliseconds before
actually pouring the hot water onto the grounds, but this is what I have
chosen to do for the daily 'grind'.
Until this morning things were working out pretty good using this method.
However, yesterday I used a Costa RIcan coffee which I roasted about as
close to a city roast as I could guesstimate with my IR2. Guesstimate is a
good discription as I typically run to the FC to FC+ area, but since the
label indicated best at City, I doubtfully hit the cool down feature when it
got to what I guessed to be end of 1st crack. As users of the IR2 know, a
'bonus' feature of this unit is a smidgen of extra roasting after the cool
down option has been selected, so I know I got a little passed the 1st
Excuse my wanderings. My original intent was to inquire about the flavors of
this type roast and coffee after a few hours as a pre ground. Yesterday
morning through to yesterday afternoon the brews (pour over) were as I
anticipated, a bit bright and to my taste a little astringent. Howerver,
this morning, having about enough for a 5 cup brew left over, and being a
tightwade, I finished up the Costa RIcan. The flavor this morning was closer
to the "F" or "M" words (canned that is). Not AS bad, as I recall, but
certainly an undesired taste.
The Question is, Is this typical of this type coffee and roast, or possibly
did I underroast a bit to achieve this?
Oh, and having allowed the cup to cool to room temp. I have lost the
astrigency, but not the brightness.
Start HOT and work your way Down...
Peppers AND Coffee.
(I'm the tall guy in the middle)