Too Much Coffee

Finally after about a Kilo, I cracked (Excuse the pun) the roast on this bean.

I took it to a medium dark roast, only just into 2C, whereas before I had kept it light. It was just too acidic for me and I nearly gave up on it.

However, yesterdays roast was dare I say, awesome. After days rest I had a shot this morning and was hit by this intense sweetnes like nothing I have tasted before. It was like berries that aren't quite ripe, sweet yet sharp. the roast profile was just poking through which I think complemented it nicely and gave it a balance, good body and generally a nice brew.

Anyone else had experience roasting this bean at all?

Hi Matt. I haven't heard of the LFA before today. With regard to acidity, I find I can banish it completely, by taking everything to Rolling 2nd. Am I right in thinking, you're turing towards the dark side?

Bertie_Doe wrote:With regard to acidity, I find I can banish it completely, by taking everything to Rolling 2nd.

Yeah, darker roasts destroy the quinic and chlorogenic acids in the bean, according to Chapter 8 of the Illy Espresso Science book.

Yeah, darker roasts destroy the quinic and chlorogenic acids in the bean, according to Chapter 8 of the Illy Espresso Science book.

Oh dear, that's gonna put the cat amongst the pigeons then!!

Matt, it's the El Salvador Alaska, right? if so I had it and I loved it but since I'm lousy at keeping notes I don't know much more of it atm.

leecb wrote:

Yeah, darker roasts destroy the quinic and chlorogenic acids in the bean, according to Chapter 8 of the Illy Espresso Science book.

Oh dear, that's gonna put the cat amongst the pigeons then!!

Isn't Illy that stuff that is available in tins and doesn't always taste fresh?

Matt please tell me thats not the new crop if it is I'll cry

You can save the Kleenex Steve...last years crop. Is that OK?

Bertie dear chap, I have always been on the dark side

Phew !!!!!!! I mean ohhh never mind

Ohhh Mr Leighton sir!

Suits you sir!

So apart from Lukas......

He as always doesn't get it.

I ran out of coffee roasted for espresso (Walter has been traveling and another order got). I only have some El Salvador Alaska "Cup of Excellence" roasted by Walter for filter but my Chemex is at a friend. This light roast seems too acidic for me as an espresso but as an americano it's really superb. I'm an espresso fanatic but this has so much flavour and body that I'm so excited I can't think of anything else since I have tasted it this morning.