Too Much Coffee

Harrar (HV) 33%
Monsooned Malabar (HV) 16% + Costa Rica Meseta Tarrazu (HV) 16%
Panama La Torzaca (HB) 23% + Indian Robusta (HV) 10%

All were stopped just before second crack (or so I hope).

The first 4 tastings were very mixed but had one thing in common: not very pleasant.

The ground coffee smells a bit to bright and looks a bit light too. I think the Harrar was not roasted dark enough. The Malabar with the Tarrazu stalled and probably has contributed to a toasted flavour. Overall it tastes flat, smoky, bitter and a little bit sour. Every pull tasted different so far with an accent on one of the four aforementioned flavours. Something is terribly wrong here.

I probably end up binning this roast tomorrow.

Oh I forgot. Even the mouthfeel was rough. I can't describe it any better than just that.

Sunnyfield wrote:I think the Harrar was not roasted dark enough..

Eward, can you point out how light/dark you roasted it..? (only if your answer is NOT between 30 and 60 )

On my screen the Harrar would qualify as between 60 and 50.

*adjusting the brightness*

Oh, now it is between 50 and 40.

*tweak*

Actually...

I think I was 45 seconds away of start of second crack.

It always amuses me how the Americans decided the French and Italians burn their coffee, I've only ever seen coffee that dark in the US!

If you take out the Malabar Sunny it will make a huge difference. I've made a simular blend for a Wholesale customer in the past, its really nice

That is a very interesting comment. I thought I quite liked the Malabar in my blends. I will try that later this week.

I second Eeffoc's comment. We put together a blend with loads of Monsooned beans in it at the Cupping Event because one of the team members thought he liked that sort of thing.

It was dire and roundly and deservedly beaten by the other blends.

The best espresso all night was the Brazilian pre-blend Stephen Hurst showed us just before we were leaving. I'm getting seriously into different Brazilians in espresso. Fascinating. Must try some of Tom Owen's dry-processed beans before they go out of stock!

I think a <little> malabar can go along way in espresso but small ammount 10% or so. One blend I've been trying recently replaces my robusta with it and works well.

Since the 3 grp La Cimbali has come home I'm slowley getting back into my bad habbits of toomuchespresso! is that name available phil