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Panadol aftertaste on my roasts
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The beans themselves taste of panadol? Im sure you have already thought of this but maybe your coffee machine is due for a descale. Go and drink some of the water from the espresso machine (with no coffee of course) and tell us how it tastes.
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Weather here has been swinging between scorching hot, windy days to freezing cold, rainy days and back and forth. It's doing my head in for both roasting and dialling in the grinder.Originally posted by Andy View PostComing out of winter, the ambient air temperatures are warming-up and that will change everyone's profiles... a small adjustment to suit and you should be fine.
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Hahaha. Funny Barry.Originally posted by Barry O'Speedwagon View PostBV, your roaster hasn't been complaining of headaches, has it?
The machine was the first place I eliminated. Did a chem clean as I thought that was it. But it wasn't
Andy, thanks for the reply. Funny thing is, it's delicious as it goes in. But just leaves this taste afterwards. Not the typical burnt/dark roasts. And I can even taste the different SO/blends I make. Just towards the end it has this.
I'm moving house these 2 weeks. I've also wiped and cleaned out the roaster ready for the new place. Will report back if it helps.
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BV, your roaster hasn't been complaining of headaches, has it?
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Panadol is what I use to explain what pure bitter tastes like (as opposed to grapefruit or similar that also has sweetness and acidity).
So... either Javaphiles "clean your machine" will fix it or you are roasting too dark and/or too fast.
Coming out of winter, the ambient air temperatures are warming-up and that will change everyone's profiles... a small adjustment to suit and you should be fine.
Should be a pretty easy fix!
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Have you tried the beans in a different brewer? Has your espresso machine been cleaned lately?
Java "Eliminate the other possibilities, then blame the roaster" phile
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Panadol aftertaste on my roasts
I've had 3 batches so far that is tasting similar for the aftertaste. It's a bitter panadol aftertaste. You know when you don't swallow it and the non-capsule kind of panadol starts to melt on your tongue leaving this bad bitter taste?
Been fine up until 3 weeks ago. I roast every week and all my readings seems fine. Any ideas? Could it be that my bread maker (yes corretto setup) is leaving this taste somehow? Or did I subconsciously changed my roasting profile without realising it. I base it on memory and a template. Not too scientific.
I guess my question is. Assuming the gear is fine for a minute. What is wrong with the roast technique that would make it taste fine all throughout the experience except for a bad aftertaste?
Crema looks good. Can even get the character notes of the SO. Just that they all leave an aftertaste similarly bad. I've been dealing with it by doing ristrettos. But would like to see if anyone else had this. I'll keep trying every week to see what it is myself.Tags: None
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