Hi all,
There are a few variables in what Ive been doing below, but hopefully you guys can still offer some advice.
I have a Saeco Via Venezia machine and Nemox Lux grinder, which Ive been making mostly lattes on quite happily for a year now. Ive also just started roasting my own beans with a heat gun, starting with a Colombian, but I happened to start while my Via Venezia was at Saeco being repaired so Ive been testing the beans at work on a Saeco super-auto, after settling for 24-36 hours.
Meanwhile, I visited Maling Room the other day (its only a ten-minute walk from home!) and had an incredible double ristretto, which has made me really want move away from lattes and in to espresso. When I picked up my machine from Saeco I grabbed a non-pressurised portafilter and extra baskets, and after some experimenting with some Brazil Daterra Reserve beans from St Ali Ive been able to get some pretty decent 25-30 second espresso shots happening that taste much better than any espresso I managed with the stock PPF.
Today though, I roasted up some more Colombian (first crack at about 12 minutes, and stopped at about 16 before second crack) and put it straight in the machine. The roasted beans looked pretty good, and smelled wonderful, and the espresso I made looked pretty good too. When I tasted it though, there was a distinct, almost lemony sourness in the cup. It wasnt totally overpowering, or even entirely unpleasant, but it just struck me because I hadnt tasted anything like it before.
Is this the kind of flavour profile I should expect from a Colombian, or could it be something that will mellow out as the beans settle? Alternatively, is it something I could have introduced with improper roasting or brewing technique?
Thanks
Leigh
There are a few variables in what Ive been doing below, but hopefully you guys can still offer some advice.
I have a Saeco Via Venezia machine and Nemox Lux grinder, which Ive been making mostly lattes on quite happily for a year now. Ive also just started roasting my own beans with a heat gun, starting with a Colombian, but I happened to start while my Via Venezia was at Saeco being repaired so Ive been testing the beans at work on a Saeco super-auto, after settling for 24-36 hours.
Meanwhile, I visited Maling Room the other day (its only a ten-minute walk from home!) and had an incredible double ristretto, which has made me really want move away from lattes and in to espresso. When I picked up my machine from Saeco I grabbed a non-pressurised portafilter and extra baskets, and after some experimenting with some Brazil Daterra Reserve beans from St Ali Ive been able to get some pretty decent 25-30 second espresso shots happening that taste much better than any espresso I managed with the stock PPF.
Today though, I roasted up some more Colombian (first crack at about 12 minutes, and stopped at about 16 before second crack) and put it straight in the machine. The roasted beans looked pretty good, and smelled wonderful, and the espresso I made looked pretty good too. When I tasted it though, there was a distinct, almost lemony sourness in the cup. It wasnt totally overpowering, or even entirely unpleasant, but it just struck me because I hadnt tasted anything like it before.
Is this the kind of flavour profile I should expect from a Colombian, or could it be something that will mellow out as the beans settle? Alternatively, is it something I could have introduced with improper roasting or brewing technique?
Thanks
Leigh


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