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Thread: Columbian CoE#9 - oily / bubbly crema - whats going on?

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    Columbian CoE#9 - oily / bubbly crema - whats going on?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hey All

    I got some columbian CoE#9 from st ali when I was in melbourne a week ago - very tasty stuff indeed. Im used to seeing coffee behave differently as I change origins almost every week, but this stood out to me. The crema seems much more oily than normal and while it had a flat look it left thick bubble marks on the side of the cup. Pic shows a 70ml ACF cup with a macchiato half drunk. The beans are done on the rare side so no oil visible on them. Im just interested in the physics & chemistry as to why this one is so different from most.

    Thanks a lot
    Andrew




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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Suggest it will be more likely that someone will chime in with some kind of reply, if you instead show a photo of a freshly brewed untouched (as in not yet sipped/cupped) espresso ;)

    Rgdz,
    Attilio
    very first CS site sposnor

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    Senior Member GrahamK's Avatar
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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Im going to venture a "non scientific" observation here, although rather intrepidly prefering not to be shot down in flames for it. I agree with Attilio that it would be preferable to see the "before" drinking version before forwarding an explanation, however sometimes very freshly roasted beans can sometimes have a frothy rather than creamy crema. IMO

    Graham

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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Freshly roasted.

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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Hi All

    The beans were bought on 21/6 and the photo was taken yesterday, so they were at least 10 days old - not too fresh.

    Untouched it looked fairly normal, although perhaps a bit darker than Im used to seeing.

    Unfortunately there was just not enough left in the bag for another shot (without adding something else). I put some blue batak (6 days post roast) in the grinder to follow on from the CoE, it poured fast and the blue batak was immediately noticable on the nose, so there was more than just a bit of the blue batak in the filter, so that very last bit was no indicator to take an untouched photo of, it also didnt have the same crema affect

    regards
    Andrew


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    JJJ
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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    I cant help with an explanation but for what its worth, i had a bag of them a couple of months back and didnt experience anything like what youve described.

    Speaking of the La Pradera, i must roast some more when i next fire up the Behmor.

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    Senior Member bennett's Avatar
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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    NON EXPERT OPINION DECLARED.

    I find St Ali/Sensory Lab really push the boundaries when it comes to roasting on the lighter side of medium. (Coming from someone who has never roasted before)

    So I find that between batches there can be a huge difference in consistency. I bought Sensory Lab S1 Champion Blend a few times. One lot was some of the finest coffee I had ever had. The next time I went through a whole 500g and couldnt make ONE decent coffee.

    Whllst there coffee is undoubtedly nice, I find it hard to work with. Again declaring my amateur status in regards to coffee making.

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    Senior Member Dennis's Avatar
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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Bennett, your non-expert opinion is imho, correct apart from one little part....where you say that these roasters push the boundaries.

    Personally, I think they are just lazy elitists whenever they under roast a coffee and then wax lyrical about how they are able to note fruit tingle qualities present in the coffee.

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    TC
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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    I think theres a lot of that happening these days.

    By all means, roast lighter for syphon et al, but sour, grassy and super acidic (passed off as "citrus") just doesnt rock my espresso boat either.

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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    OK, I totally understand the arguements above and I agree to a point about a level of spin with some coffee or suppliers. Ive got to say those beans were some of the best Ive ever had, I dont think they were under roasted, the results were fantastic and full of character (and I hate super acidic too).

    On the flip side I had one of the silliest things ever happen to me while I was there - I ordered a piccolo with a double and another waitress brought out a flat white (ie a 150ml cup), I explained that wasnt what I was after, I just wanted a 100ml cup with a full double in it and the gap made up with textured milk, but the "barista" told that 2nd waitress that there wasnt enough room in the cup for that and thats why he had to do it in a 150ml cup. The first waitress couldnt believe it, I ended up just asking for a macchiato, when asked if I wanted a single or double, I just replied "whatever will fit". :P

    Attached pics of the "honeycomb" affect left on the cup wall after it had dried out




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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Quote Originally Posted by 4174797E4A567A73737070150 link=1309491020/8#8 date=1309591883
    By all means, roast lighter for syphon et al, but sour, grassy and super acidic (passed off as "citrus") just doesnt rock my espresso boat either.
    I second that one too. This whole movement towards light roast for espresso, I just cant get into it. I have had the odd lighter roast long black coffee, which has been palatable. As an espresso, way to many acids and sourness.

    The whole "citrus" angle I can understand, but not with milk, not cool. Anyone like lemony milk coffee?

    Im not jumpin on board that one, until Oak Flavoured milk adds lemon milk to their range of chocolate and strawberry milk.....Im not buyin it!! :D

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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Im gonna stand out on a limb and suggest that it is the milk. Those bubbles that are in the middle in your original picture indicate to me that the milk didnt have good microfoam. Thats not to say it didnt have good microfoam. Ive found that sometimes a batch of milk will steam up with nice foam and in some batches of milk the micro foam will become bubbles almost as soon as you stop. These bubbles pushing through the crema would leave the bubbles on the side of your cup like that. I could be wrong but just a suggestion.

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    Re: Columbian CoE#9 - oily / bubbly crema - whats going on?

    Behmor Brazen - $249 - Free Freight
    I rekon thats it Justin. Cheers!



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