HomeRoast Digest


Topic: Slightly bitter coffee--why? (4 msgs / 84 lines)
1) From: Mark Neuhausen
After thinking I had roasting down with some wonderful shots of Sumatra
Mendehling espresso, I roasted another batch on returning from vacation.
Same shot extraction times, but there is a bitterness.  I have been trying
to slow the roast in my WBII by turning the heater off for a few seconds at
a time to maintain 380* during first crack, and rise slower to second crack.
If I roasted darker than last time, would that make for some bitterness and
lessen the flavor?  There is no baked taste to the coffee.  Could roasting
longer, but to the same degree of doneness change the taste this much?
-Mark
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Dan Bollinger
One possibility is that your extraction water is too hot. Dan

3) From: James Gundlach
On Thursday, January 2, 2003, at 07:19 AM, Mark Neuhausen wrote:
<Snip>
Yes.  This is one reason profile roasting works.
Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Ed Needham
Maybe the machine was a bit bitter due to sitting while you were away.  Taste
the heated water coming from your machine with the portafilter in place.
Take a sip hot, then let it cool to room temp and taste it again.  If it's
nasty either time (taste buds respond differently to different temperatures),
then you've found the culprit.
Ed Needhamhttp://www.homeroaster.comed
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