Post By kaitan
Just an update on how I went for roasting the Guatemala Antigua on the 3rd day after roasting. Weapon of choice Mazzer SJ and Expobar Minore 3
Started with the first grind of coffee with the extraction being too fine hence slow extraction. Took a sip of the shot and it was really sour and bitter.
Second round after adjusting the grind properly, extraction was perfect. Took a sip and it was very fruity, which could be mistaken as sour. Does that sound right?? As I add milk for latte, not only it's fruity but now I taste it's sweet and chocolaty.
My palate experience is still new but I'm trying to follow the coffee chart and see whether I can taste each note.
Anyone tried this beans before?
We used to get this coffee in at work and it was popular.
I find that when beans are that fresh, the body hasn't developed as much as it could leading to a more acidic or bright coffee.
Through milk, those milk choccy notes should be quite prominent. I find that when we find sweet fruit notes in a black coffee it will lead to a caramel sweetness through milk.
Keep us posted on how it ages!
According to you sounds like I'm on the right path?
Originally Posted by mwcalder05
Yeah it's only the 3rd day, the shot has a very fruity note and like I said chocky note. The note is strong but it doesn't feel like it's full bodied as the coffee note does not lingers in your mouth.
It's my first time roasting the beans. Can you elaborate what does a bright coffee taste means??
Originally Posted by kaitan
A lot of these descriptions make more sense when tasting a black coffee.
Bright is often given when an espresso that is quite thin bodied and sharp to taste (but not sour … perhaps think of the 'feel' of a lemon, lime and bitters type drink in your mouth) while words like viscous/heavy/lingering mouthfeel tend to related more to espresso that are like a spoonful of honey (the feel - not the sweetness necessarily).
A lot of Central American coffees can be quite light in body, fruity in taste and with sweet acidity (bright!). While a coffee like the latest Maui Mokka was thick, gloopy, sweet and dark in a rich chocolate sauce kinda way … mmmmmm!
So if you're getting light, sweet fruit with a hint of sharpness - you're in the zone! And as MC mentioned, some of these brighter beans (or roasts) give a more light caramel type/milk chocolate flavour through milk than a really rich, dark cocoa flavour…
Hope that helps!
Thanks matt. Yes then I believe the beans taste bright as it's very fruity yet not heavy bodied. It's definitely sharp note to it.
Originally Posted by DesigningByCoffee
Just an update guys. Day 6 after resting, Firstly initially Taste comes to mind is strong citrus. A very distinctive note. It has a very bright taste and it might not appeal to everyone as general consensus will take it as sour and high acidity.
Mixing with milk definitely cuts the citrusy taste by abit but by no means it reduces the acidity. I think this beans is good for the drip.