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Thread: What happened to my beans? Over two days, oily sheen, impossible to dose.

  1. #1
    Senior Member
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    What happened to my beans? Over two days, oily sheen, impossible to dose.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I roasted a batch of Peruvian Organic Grace Villa Estate a week ago.

    Was pulling perfect shots two days ago. One of those rare instances I enjoy espresso by itself (i normally have long blacks).

    Then suddenly, the beans started to change. I know beans change abit and adjust my grind accordingly, but this time, the beans started to have a very oily sheen to them.

    I dropped my EM4080 grind setting by FOUR NOTCHES!!!!!11111 from what was ideal only two days before and it would still only pour less than 10ml in 30s. Five notches and it starts to resemble a normal pour.

    Its a relatively dark roast: I wanted really minimal sourness in the cup. So I took it to a rolling second crack.

    Didnt get to play much as i ran out of beans trying to get it right... but the bottom line is that I was finding dosing extremely difficult. The ground coffee seemed "wet" and just packed together when I pressed down with a tamper, even at very coarse settings. Visual inspection showed that it looked like compacted powder (that "powder cake" look). At the coarser grinds, it was very difficult to dose and level because of the "wet" nature of the grinds - they came out fluffy but you could compress them into the puck even with the flat back of a knife at 45 degrees when levelling.

  2. #2
    Senior Member Luke_G's Avatar
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    Re: What happened to my beans? Over two days, oily sheen, impossible to dose.

    Without seeing the beans i would have to blame the roast level for the problems ez...

    The rolling second crack and extremely oily beans sound like you took them a little bit too far into second crack.

    Often beans like this will be superb for a day or two before going south.
    The reason for this is...the more you roast into second crack the more the cell walls start to break down and release the natural oils inside the bean. Sometimes it takes a day or 2 before these oils make there way to the outside of the bean with the degassing process.

    From this point onwards the coffee will act very unusual and probably start to taste and smell a little bit like an extinguished camp fire.

    Quote Originally Posted by 4B545C4F424743432E0 link=1270344414/0#0 date=1270344414
    Its a relatively dark roast: I wanted really minimal sourness in the cup. So I took it to a rolling second crack.
    Try roasting just into second crack and then look at updosing your basket instead of roasting darker. Sour notes should only come from either underextracting your shots or from lighter roasts. With these lighter roasts its often acidity that is confused with sourness.

    Sounds like you need to do some more roasting ezralimm ;)

    Luke.

  3. #3
    Senior Member
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    Re: What happened to my beans? Over two days, oily sheen, impossible to dose.

    Wow. Thanks for the feedback.

    It describes my problem almost exactly.

    Awesome shots by day 4.

    Smells awesome but is PRACTICALLY unusable by day 6.

    Relatively dark roast.

    Well see how the next batch goes... :)

  4. #4
    Wine_of_the_Bean
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    Re: What happened to my beans? Over two days, oily sheen, impossible to dose.

    Behmor Brazen - $249 - Free Freight
    Dont try to force a particular flavour profile onto an origin, roast it to a level that best higlights its outstanding properties.

    If youre looking for lower acid coffees, look towards Indo or washed Brazilians.


    Just polished off some Yirg that was roasted just prior to 2nd crack. Its still spectacular 3 weeks down the track.



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