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Thread: It all tastes the same.

  1. #1
    Junior Member
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    It all tastes the same.

    I have tryed 4 different types roasted in different strengths light to dark. Brazil pulped - (Too much chaff)Guatamala - (didn't like it at all)Ethiopian - (didn't like it at all)Wangi AA - (Less woody flavour)Prices to $9 to 12 per kg.With the exception of Brazil pulped in look and producing more chaff. There was little to no difference in flavours, they always turned out to have a dence woody base note for flavour. Best with Milk based.New Green beans - just arrived but not roasted yet.So I have now spent $22 per kg on Colombian Bourban - I can smell the difference with this green bean almost a sweet aroma. I also have KENYA AAA Bold $13.50 these green beans are suppossed to be large, but are the same size as all the other green beans I'd had. The smell is like hay and all seems to be not much different as the previous ones I'd mentioned above. It will be interesting if I can get a noted difference flavour with these once roasted. Will update but won't be roasting for another 14days yet probably.What I want to see if it again tastes the same, could it be my roaster or beans are beans are beans all the same beans.
    Lukemc likes this.

  2. #2
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    What roaster are you using? How long do you let the beans degas before consuming? It's likely the roasts were botched rather than the beans themselves..

  3. #3
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    Some info around the roast profile & duration might help us out too - flat, woody flavours can be a sign of beans having been baked instead of roasted (ie: temps were too low, for too long).

    My $0.02 :-)

    -A-

  4. #4
    TC
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    Hello minidoos,

    I agree with the above. Botched roasts- possibly further botched at the machine.

    CS is a great resource for home roasters and a little research will help you refine your profiles.

    I have roasted every origin you have mentioned and they're all great, and different.

    Problem exists with the tool and/or the tradie

    Cheers

    Chris
    Last edited by TC; 18th April 2016 at 05:02 PM.

  5. #5
    Life-long Learner DesigningByCoffee's Avatar
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    Hi minidoos
    We also don't know how you're brewing - different beans for different brew methods require different roast styles. If you can fill in some of these blanks, we might be able to help
    Cheers Matt
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  6. #6
    Senior Member chokkidog's Avatar
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    Not enough information Minidoos......

    Is this your first or 50th roast session?

    What are you roasting in?

    Do you have a roast profile?

    What is light and/or dark to you?

    What is the development ratio?

    How are your roasts when measured relative to first and second crack?

    The list goes on........

    You can't just blame the beans..... unless they are old, stale and haven't been stored properly.
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  7. #7
    Life-long Learner DesigningByCoffee's Avatar
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    Snap chokki
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  8. #8
    TC
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    50 steaks- all cooked to the same colour using 50 different times and methods...50 different meals...

  9. #9
    Senior Member Vinitasse's Avatar
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    Perhaps it is something else altogether. Every day I bump into people who couldn't tell the difference between Pinot Noir, Cabernet, Shiraz and think they are all hard, dry, unpleasant things to drink. Some people just aren't able to discern differences (subtle or otherwise)
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  10. #10
    TC
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    Quote Originally Posted by Vinitasse View Post
    Perhaps it is something else altogether. Every day I bump into people who couldn't tell the difference between Pinot Noir, Cabernet, Shiraz and think they are all hard, dry, unpleasant things to drink. Some people just aren't able to discern differences (subtle or otherwise)
    ....which brings us back to...ncm.jpg

  11. #11
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    After all experimenting. - I normally roast during second crack. I find best flavour after 4 days.
    I make coffee on a commercial expresso machine.

    My machine is a little CR 100 a home roaster. - 7mins + 4 on roast and another 4 for cooling.
    After roasting the machine goes into cooling. Interestingly - the other day I roasted too long because I'd just done another roast so machine was preheated - hot, didn't make enough time allowance on setting. Also I wasn't watching. Anyway the beans began smoking, when I smelt it. I quickly ran to see they were quite oily (I normally don't let them go to that piont had done in the past.) For the first time I stopped process and pulled them out of the roaster, I might be able to cool them off quicker myself rather than letting them go longer in the roaster.

    Thinking I'd fried them o'well! I mixed them with the other batch I'd just roasted anyway. Low and behold I get a slight added flavour caramel to the wood. Diffenatly an improvement but still woody.
    Last edited by Minidoos; 19th April 2016 at 07:12 PM.

  12. #12
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    Quote Originally Posted by Vinitasse View Post
    Perhaps it is something else altogether. Every day I bump into people who couldn't tell the difference between Pinot Noir, Cabernet, Shiraz and think they are all hard, dry, unpleasant things to drink. Some people just aren't able to discern differences (subtle or otherwise)
    Only trouble with that theory my side, I can taste the difference when testing coffee roasted by other roasters.

  13. #13
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Minidoos View Post
    Only trouble with that theory my side, I can taste the difference when testing coffee roasted by other roasters.
    You've probably found the limits of your CR100 then.

  14. #14
    Senior Member trentski's Avatar
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    11 minutes is pretty quick are you roasting 100 grams green beans at a time? Maybe you are only getting to first crack not 2nd.

    What CS number are the roasted beans?

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