Hello all,
maybe it's a stupid question - but where else to ask if I want answers?
as some of you know I'm quite a newbie to this coffee thing, and roast my beans in the oven (trying out poppers too now ..) and use a MoccaMaster for my coffee .. well, my question is this:
when brewing I gently stir the beans to make sure that the water gets into every corner of the ground coffee - and on my Costa Rica beans I get a rich thick foam (some sort of crema?), and on my Monsooned Malabar beans I get nothing?! shouldn't the latter foam like the first?
not that it's something I lay awake at night pondering over, but it just popped up that I had to know - maybe the malabars are old beans, that's what I really want to know ..
so far I've only got these two different beans which I roasted myself - but I've got more on the way from Hasbean .. trying out different regions is my current direction in my coffee journey ..