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  • Very Thick Coffee

    Hi

    Just dabbled with my first roast, kind of happy and its definitely going to force me with the develop a new level of coffee taste (if that makes sense??).

    The problem with the first roast was that shot was coming out very thick almost bubbly. Ive let it stabalise in the fridge for a good four days. Any ideas?

    For the record it was a 50/50 Colombian/Sumatran combination.

  • #2
    Re: Very Thick Coffee

    I should also add that I got the same results with a 30/70 Colombian/Sumatran blend.

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    • #3
      Re: Very Thick Coffee

      Im just a newbie but what are you using to roast and also what type of machine are you pulling the shot with?

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      • #4
        Re: Very Thick Coffee

        Originally posted by 435851405543585956445542300 link=1298864938/2#2 date=1298874880
        Im just a newbie but what are you using to roast and also what type of machine are you pulling the shot with?

        And why are you keeping it in the fridge?

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        • #5
          Re: Very Thick Coffee

          Im using a Nuova Simonelli Oscar.  Its in the fridge because its been a little bit hot and humid up here and thought it would be the best place for it, guess not?

          Im using a Coretto setup, it was a slower roast, stopped just before second crack.

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          • #6
            Re: Very Thick Coffee

            You will often get thick bubbly coffee from freshly roasted beans. This will settle down after after 4 or 5 days depending on dark the roast was and the type of coffee used.

            Some coffee types also have a heavier syrupy texture than others.

            Dont store coffee in the fridge.

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            • #7
              Re: Very Thick Coffee

              If your beans are going from a chilled environment to one that is warm and humid you are going to get condensation on the beans. This is probably not going to give you a very good outcome

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              • #8
                Re: Very Thick Coffee

                You may still need a bit longer to degas, perhaps storing the beans in the fridge has slowed down the de-gassing process.

                There are different thoughts on storing beans in the fridge, do some searching, some dont think it is bad and some do. Educate yourself and then do some comparisons to make your own decision. 8-)

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                • #9
                  Re: Very Thick Coffee

                  While Freezing then Thawing correctly has its merits, storing beans in the fridge then using direct to the grinder is fraught with problems.

                  Much better to buy freshly roasted beans in quantities that can be consumed in a week or two and that these beans are supplied (and stored) in proper 1-Way Valve Bags from the outset. After first opening, you just need to squeeze out as much air as possible, reseal the Zip and put the bag in a dark, cool place but certainly not the fridge - Too many issues with condensation and moisture absorption to deal with since roasted coffee beans are highly hygroscopic and moisture is one of the enemies against enjoying consistently great coffee... It accelerates the staling process.

                  Fridge bad, cupboard good.....

                  Mal.

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                  • #10
                    Re: Very Thick Coffee

                    Originally posted by 464C594E4E415553200 link=1298864938/5#5 date=1298931987
                    You will often get thick bubbly coffee from freshly roasted beans. This will settle down after after 4 or 5 days depending on dark the roast was and the type of coffee used.

                    Some coffee types also have a heavier syrupy texture than others.

                    Dont store coffee in the fridge.
                    When roasting for espresso, I let the beans de-gas for seven days (on average). I keep 2 days supply out, in a bag with a one-way valve. I store the remainder in the freezer, in a bag with a one-way valve.

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