Hey CSers
Just wondering if anyone can give me some help with general guidelines to fine-tuning my roasts (or big tuning if required). My first ever roast has a slightly bitter/sharp taste, that is different from being underextracted. Are there some general guidelines that you folks can give me, ie sour=...., this taste =..., that taste=...., etc and how to rectify generic problems? Just very general hints to point me in right direction.
and yes, I have been trying to search the forums. I have found lots on setups and the roasting process, but cant quite work out how to diagnose what I"ve done.
For the actual info on what Ive done:
Ive just done my first ever couple of roasts (Brazil pulped), in my journey into home roasting. I bought the $15 target popper. I dont currently have pics, but the batches were both roughly C1 @5:40 and C2@11:45. I believe this is a larger range than people normally get on the poppers, but I pulled the beans at about 12:10 or thereabouts. The beans werent overly dark or burnt looking. I havent got my CS card yet, but I"d guess somewhere around a CS9 (obviously laptop screen isnt a perfect match for printed card)
Anyhow, Ive tried them both, giving them 3-4 days rest since roasting, and both have a similar taste. Not undrinkable, but just a funny taste that I cant quite diagnose myself with my lack of knowledge.
Hopefully someone can help me!!
Just wondering if anyone can give me some help with general guidelines to fine-tuning my roasts (or big tuning if required). My first ever roast has a slightly bitter/sharp taste, that is different from being underextracted. Are there some general guidelines that you folks can give me, ie sour=...., this taste =..., that taste=...., etc and how to rectify generic problems? Just very general hints to point me in right direction.
and yes, I have been trying to search the forums. I have found lots on setups and the roasting process, but cant quite work out how to diagnose what I"ve done.
For the actual info on what Ive done:
Ive just done my first ever couple of roasts (Brazil pulped), in my journey into home roasting. I bought the $15 target popper. I dont currently have pics, but the batches were both roughly C1 @5:40 and C2@11:45. I believe this is a larger range than people normally get on the poppers, but I pulled the beans at about 12:10 or thereabouts. The beans werent overly dark or burnt looking. I havent got my CS card yet, but I"d guess somewhere around a CS9 (obviously laptop screen isnt a perfect match for printed card)
Anyhow, Ive tried them both, giving them 3-4 days rest since roasting, and both have a similar taste. Not undrinkable, but just a funny taste that I cant quite diagnose myself with my lack of knowledge.
Hopefully someone can help me!!


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