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Help identifying roast level
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Niaw
Senior Member


Joined: 3 May 2014
Posts: 1
Location: Pasig, Philippines
Expertise: I love coffee

Posted Sat May 3, 2014, 7:33pm
Subject: Help identifying roast level
 

Hi all.

I'm using a Vietnamese coffee filter that was given to me to make coffee, along with a bag of Vietnamese coffee. There is no information on the package but it looks to me like a very dark roast. It's actually very delicious.

The problem is with my other coffee. It's a local bean called from a place called Sagada, and using the same method I use with the Vietnamese coffee I have, it tastes very sour. I'm not sure if it's the bean itself or the roast. I've attached a picture of the 2 grounds. The one on the left tastes sour. The one on the right tastes perfect for me.

Any idea what roast level the one on the left is? The bag it came from doesn't indicate it either.

Thanks!

Niaw: grounds.jpg
(Click for larger image)
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yakster
Senior Member
yakster
Joined: 25 Feb 2009
Posts: 1,043
Location: San Jose, CA
Expertise: I live coffee

Espresso: Gaggia Factory / La Peppina...
Grinder: Vario / Kyocera
Vac Pot: Yama 8 + Pyrex Lox-in Rod
Drip: Brazen / Kalita / Chemex /...
Roaster: Behmor
Posted Mon May 5, 2014, 4:10pm
Subject: Re: Help identifying roast level
 

Its pretty hard to tell from a photo, but the Sagada looks much ligher, like a City to City + roast, certainly stopped before second crack.  

With lighter roasted coffee you may want to increase your brew water temperature to avoid sour notes.  The darker roasts will become bitter when brewed with hotter water but the lighter roasts can lose their sourness when you increase the brew temps... to a point.

The coffee could also be under extracted.  I'm not sure how you're brewing it, but you could try brewing longer or grinding finer with the Sagada to see if it's flavor improves.

 
-Chris

LMWDP # 272
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