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Roasting With Behmor

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  • Roasting With Behmor

    Hi

    Having completed several roasts so far (newbie)

    Enjoy the India Elephant & PNG Waggi blend as an expresso flat white. (Possibly a little bland )

    However I am having trouble with these which seem to have a sour taste as extracted as black

    Peru Cafe Selva
    Ethopian Yirgacheffa

    How could I fix that?

    Also Costa Rica Santa Elena have a bitter taste as extracted.

    Any advice would be appreciated

    Gil

  • #2
    Originally posted by GilR View Post
    Enjoy the India Elephant & PNG Waggi blend as an expresso flat white. (Possibly a little bland )

    However I am having trouble with these which seem to have a sour taste as extracted as black

    Peru Cafe Selva
    Ethopian Yirgacheffa
    How could I fix that?
    Also Costa Rica Santa Elena have a bitter taste as extracted.
    Try bagging your roasted beans in a 1-way valve bag and letting them rest in a cupboard for a while. How long depends on your taste but I find nearly all my roasts are best rested for 10-12 days.

    Also, make sure you aren't roasting too light.

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    • #3
      thank you for your reply. I will do it as only been 3- 4 days

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      • #4
        I have just enjoyed an Elephant Hills roasted as 100gm on P3 C 5 days ago and rested. I found it smoother than the P2 B that I roasted at the same time and which I tried yesterday. Will let them both rest a little more for further tastes.
        I am experimenting with the grind to get a dose and delivery speed that works through the E61 head.
        I am noticing that grind is a lot more static - compared with a commercial roast - in and around the chute of my grinder.
        ** Any explanations about the static appreciated.

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