Hi all,
I roasted some of Sumatra Mandheling Grade 1, as per the CS starter pack, and this being my 3rd roast, (Heat gun and stainless bowl) I raosted until it was quite smokey and the beans were on par with the darkest roast on the CS membership card.
Setting my grinder, I have had to take it back to almost the finest setting ( 1.5, usually use 2.5-3) (Quaha Nap 11), and even now, when tamping, the dose seems to compact far more than it ever has before, neccessitating a top up and re-tamp. even then it flows a bit too fast..
The flavour is dry, very smooth and linear, astringent, hints of roasted wood, while at the same time having a underlying sourish tang reminisent of the smell of the raw beans...
Have I over done it? Or is this just the way these bean behave?
I roasted some of Sumatra Mandheling Grade 1, as per the CS starter pack, and this being my 3rd roast, (Heat gun and stainless bowl) I raosted until it was quite smokey and the beans were on par with the darkest roast on the CS membership card.
Setting my grinder, I have had to take it back to almost the finest setting ( 1.5, usually use 2.5-3) (Quaha Nap 11), and even now, when tamping, the dose seems to compact far more than it ever has before, neccessitating a top up and re-tamp. even then it flows a bit too fast..
The flavour is dry, very smooth and linear, astringent, hints of roasted wood, while at the same time having a underlying sourish tang reminisent of the smell of the raw beans...
Have I over done it? Or is this just the way these bean behave?

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