Sour/Tart Costa Rica Tarrazu

[asqui]

Hi All,

I got some Costa Rica Tarrazu delivered on Monday morning (which Id assume was roasted on Friday sometime?) and my brews are decidedly weird!

My shots are pulling within 25-30secs fairly nicely and the machine is nice and heated up and I get:

* Funny sour/tart sort of taste in the espresso - Tip of the tongue and the back sides (but not bitter).
* Huge "gassy" crema that flattens out a lot over a minute or so.

I seem to remember that sour coffee comes from:

* Brew temp not high enough
* Overextraction of the shot

To rule out overextraction I reduced the dose and tamp slightly so that I was getting more like a 20 second pull and still the same flavour characteristics come through.

Im pretty sure brew temp isnt an issue as the machine was operating just fine using my pretty consitent methods on some Mocha Java just a day before.

Can this sour/tart taste come from "too new" beans? Is it possible that beans roasted on friday are still too gassy??

Any other ideas?

Should I make the grind coarser and dose/tamp more? Grind finer and dose/tamp less?

Help appreciated!

Cheers,
Lachlan

[Javaphile]

Re: Sour/Tart Costa Rica Tarrazu

Sounds like they may not have rested long enough.


Java "Taking a rest" phile

[asqui]

Re: Sour/Tart Costa Rica Tarrazu

Heya JP,

I think you might be right; today they tasted distinctly less strange. Still with somewhat of a sourness, but much much less than yesterday.

Hopefully tomorrow theyll be just right!

cheers
Lachlan

[Javaphile]

Re: Sour/Tart Costa Rica Tarrazu

I hope so Lachlan! I just made up a big CP batch of a very nice Tarrazu. Very nummy!!


Java "Loving the CP!" phile

[Dimal]

Re: Sour/Tart Costa Rica Tarrazu

Yep,

One of the many favourites Ive acquired from CS over the years. Something that might be worth trying Lachlan, is to try to alter your temp surfing routine a little in order to increase the average brew water temperature just a bit. Would be interesting to see if these beans need a slightly higher temp to get the best out of them :-?,

Mal.

[Andy]

Re: Sour/Tart Costa Rica Tarrazu

Hi All,

I got some Costa Rica Tarrazu delivered on Monday morning (which Id assume was roasted on Friday sometime?) and my brews are decidedly weird!

The "cheap shot" would be for me to say that you bought them from the wrong vendor, BeanBay Brown is always great! (But I wont be tempted to say that for fear of offending someone)


I agree that they might be a little fresh or the brew temp could need a tweak.

The other variable might be the roast depth, are they on the lighter-side? Slightly green, grassy coffee will taste like hay/straw and can be confused as sour.... chew a bean in your mouth to get feeling for texture. Try grinding some and using in a plunger, it can really help show what flavours are really in the coffee.

The other thing to do is clean your equipment. If its been a while you will be amazed at the shot quality difference after running a teaspoon of espresso cleaner through the group.

[nunu]

Re: Sour/Tart Costa Rica Tarrazu

Tarrazu are usually SHB are they not? Would take a bit gentler ramp up to get the inside roasted through.

[elbeano]

Re: Sour/Tart Costa Rica Tarrazu

May have been picked too early and slid under the radar.It does happen from time to time and in no-way should it reflect bad on the supplier.If the tartness remains after 4 days get back in touch with your supplier and let him know.