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why all origins taste almost similar??

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  • why all origins taste almost similar??

    so recently i started this new adventure of coffee roasting.. i ordered 5 origin beans Colombian/Ethopia/Nicarauga/Guatemala/Sumatra, i roasted them on stovetop separatly over the period of 2 weeks as i got time.. roasted them between post 1c to 2c depending on roast.. time between 2 cracks was 3-4mins approx, roast did came out somewhat even and i have tasted the coffee after 2-7 days of degassing...
    for me only guatemela tasted exactly like french vanilla of tim hortons... maye abit better but same taste profile..
    remaining all taste almost same especially colombian and nicaragua tasted almost like nescafe instant coffee...
    sumatra had abit more bolder taste and i can say its abit different but none of them tasted like what is advertised on bean origin...
    please tell me what could be the problem.. i know my palates arnt that great thats why i couldnt taste complex flavours but after spending money and time and doing everything from scartch and still taste like an instant coffee is an insult to my eyes..
    brewing method is french press and moka but mostly MokaPot...
    for storage i dont have that fancy one way valve bags.. i store them in a ziploc after removing all the air in a dark kitchen cupboard which only has coffee items..

    kindly help me understand where the problem lies.. o BTW... i dont drink black coffee rightaway.. i add milk to make cafe latte..

    pelase help me out


  • #2
    Roast profile and development levels influence the resulting flavour profile, roast lighter and retain the acidity, take them deeper into the roast you mute the acidity but develop the chocolate notes.
    Brew methods also influence the outcome, the addition of milk can cloak a lot of delicate nuances.
    Try tasting them without milk and see if you notice more flavour notes.
    The range of beans you stated should provide a great range of flavour experiences.
    Roasting on a stove top could produce bean scorching which would affect the resulting flavour profile markedly.
    Good luck with your roasting!!


    • #3

      While the basic principles of coffee roasting are pretty easy, the real challenge is getting the best from the bean being used. That means monitoring and controlling the temperature rise. However, you should still be able to get good roasts using your stove top method.
      A few points from my experience:
      Different coffees may develop differently. You say you consume your beans between 2 and 7 days post roast. Try leaving them a bit longer. Roast a couple of batches of the same bean and start consuming the second one about 8-10 days post roast
      Taste varies and it takes a while for your palate to develop. It also relies heavily on your sense of smell.
      Definitely invest in some one way valve bags. They aren't expensive and if you line the bag with a plastic bag, you can reuse them. Nothing fancy about them - they are designed to allow the CO2 escape while limiting the amount of oxygen.
      I find using water that is too hot can kill the flavour. Try adding water that hasn't quite reached boiling point to your french press.
      What sort of grinder do you have? A good grinder is critical to making good coffee.


      • #4
        Hi Tex
        Seeking all the exotic tasting notes out there can be a little deceptive for the new roaster.

        Many of the berries/fruit/vanilla/leather etc flavours mentioned are often only clearly seen in black style filter coffee or espresso, although can also be hinted at in milk based plunger coffee or milk based coffee (though the milk often hides many of the subtleties and instead gives more chocolate/caramel/scotch finger biscuit flavours.

        But you also need to recognise that roasting itself is an artform and a science, and many of these flavours are coaxed out of the beans through the skill of the roaster and careful roast technique. That's why good roasters win awards! And many home roasters spend years perfecting their own setup and technique before experiencing the "blueberries" in a good Harrar or the Aniseed in a Sulawesi Blue. So don't be disheartened! You will need to be patient.

        Also, your open pan stovetop roasting method may not be delivering the results you're after long term. The lack of heat control and even agitation (which you've already described in other posts) is one of the reasons that many stovetop roasters turn to popcorn poppers or whirly pops or other methods.

        FWIW one of the easiest places to start roasting is a popcorn popper (I picked up one at the tip shop for $2), and will give much more consistent results than your frying pan straight up. And as you will only roasting 50-80g at a time, it is pretty cheap and you have lots of opportunity to tweak, test and perfect your technique and trial different beans. And there are endless threads on this site for advice on poppers…

        But remember, 4-5 roasts is really only just the beginning. While it might be frustrating now, like any worthwhile skill learned, if you persist you will start to see your results improve!

        Cheers Matt


        • #5
          Agreed with all the above. Roasting is an art/skill/complicated science that most professional & home roasters spend their lifetime on learning. Roasting is not just about browning coffee into the right color. Small details in the roast execution can make a huge difference in the cup.

          Another reason is the degassing/resting period. I tend to find that most my roasts taste similar (as espresso) if they are not given sufficient resting time (<7 days).

          If you want to evaluate your roasting skill and the coffee's potential, you can order a green and roasted version of the same bean, then try to match that roast version. Beanbay is a good place to start btw.