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  • The dumb question thread

    Hi,

    Joined a while back to buy beans from beanbay. Thought I would introduce myself and start a thread for all the dumb questions people might have (well, some of the ones I have are probably dumb).

    I am self taught, don't get much chance to be able to socialise with other coffee snobs. The reasons I call the questions dumb is, while I have heard about PIDs, temperature surfing, and pressure profiling, I am lacking in some of the more basic concepts.

    First question:

    Sometimes when I buy coffee (latte) (not at high end cafes) it has a slightly distasteful 'woody' aftertaste. A bit like licking a dry paddle pop stick. Often more prominent in the last third of the cup.

    What causes this?


    (*edit - autocorrect on the phone calls beanbay 'beanbag')
    Last edited by thegoner; 27 April 2013, 02:54 PM.

  • #2
    If it's a takeaway cup, it can actually be the cup sometimes. I know Andy tested a number of takeaway cups some time back and was startled to find how much effect on taste some of them had.
    If it is in store, then it is probably just due to the type, age and/or grind of coffee they are using.

    Comment


    • #3
      Re: The dumb question thread

      Another:

      You can buy a 21g basket for portaspresso's hand espresso device. If ground correctly, would this mean it can be dosed 14g through to 21g?

      Comment


      • #4
        Goner,

        re the OP, I sometimes get a similar sounding aftertaste in blends that contain robusta (either crap robusta of age or even good quality robusta that hasn't rested long enough). Just one option.

        Re the portaspresso stuff....these device specific questions are probably best place in the particular sub-forum to which they relate (i.e. manual coffee brewing processes).
        Cheers
        BOSW

        Comment


        • #5
          Originally posted by Barry O'Speedwagon View Post
          Goner,

          re the OP, I sometimes get a similar sounding aftertaste in blends that contain robusta (either crap robusta of age or even good quality robusta that hasn't rested long enough). Just one option.
          BOSW
          I have to agree here... lower grade robustas can definitely yield a woody, dry character... especially on the back palate

          Comment


          • #6
            Re: The dumb question thread

            Ok. I'll find out what beans.

            The cup probably was a takeaway cup.

            Comment


            • #7
              Re: The dumb question thread

              Ok, the coffee is some sort of 'grinders' coffee. That's all I could find.

              Another question:

              I only just finish 1kg of coffee snobs beans at home before they get old. Last lot I tried putting half in a (just finished) bag so at least half isn't being opened every day.

              Can the old bag have an effect on the new beans freshness?

              The last lot of beans did not taste fresh from the start. I'm placing bets on it being either the used bag or in the transport here in the nt. (for those that don't know it's 33-36 degrees during the day up here).

              Coincidentally or not while delivering the beans today the parcel man let slip 'he loves it when people order coffee. It can be smelled in the mail room, and he drives around all day (so it is delivered to us last) so he can smell it all day. And also someone else orders coffee by mail too!

              So bag problems or uneven temperatures during transport?

              Comment


              • #8
                I think old beans can make that woody taste you described. I am amazed at the amount of cafes that use stale/old beans.

                Comment


                • #9
                  Not sure of the old bag's effect on fresh beans, but I would say having the beans sit in the cargo of a delivery van for the entire day is most likely the bigger cause of your beans going stale right from the start.

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