Today i started using my 7 day old Sumatran Indo beans i roasted.
Every cup today has been rather sour and flat in flavour.
I know sourness is a byproduct of not enough heat, i believe i have done all the right things - is there anything i am missing.?
I used some of these beans a week ago that were 6 days old in a blend with some PNG Di Bella roasted and i tasted the chocolate flavours it was to have.
As a SO now the 4 doubles i have had today are all sour, but the pour is a little quick and i have adujsted grind on every cup , so i am at a loss and it`s the only brown beans i have at the moment and i am at a loss as to what to do to get something that actully tatses like coffe :-[