Posted Sun Apr 20, 2014, 1:31pm Subject: Re: Lighter than roasted
Well, I was afraid it was me all along...my propensity to want to blame the tools rather than the carpenter. I'll tweak my pour-over methods to see if I can extract some flavors other than the off-putting lemon. I did notice an aged quality in the Kenyan, like bourbon, but it's subtle. I'm using a LIDO grinder, and just read a post on HB that the LIDO may fare better with a finer setting even for pour-over. It may not be hard for you, but this is new stuff for me (how I became a sr member on CG is a mystery.) I'm shocked, shocked, that I must say no to oily beans - I thought the point of roasting was to extract some oil. Redbird roasted beans are not obviously oily, but they are not bone dry in the grinder either. Q: In all the light roasts, I notice that some chaff is left behind (not burned off). Could the chaff be the offending taste sensation?
My point that it 'should be easy' is just that; You heat water to 200F, you grind at 'medium' or so for a 3-4 minute brew, and get the coffee/water ratio in the right range for your taste. If all you get is lemon juice, then don't blame yourself, or your Lido. Just try another coffee and mark that one off your list.
The extra chaff is not a problem for the flavor. With lighter roasts it can stay in the crease more from the bean not expanding as much.
I wanted to make the specific point about surface oil on the bean, that it is a separate issue from under-developed roast; You can have a fully developed roast that is not oily at all and you could have an oily bean that is under-developed... (though less likely except with home roasts that run too fast and hot in the finish)
But an oily surface is a sign the bean cell structure has been broken down from higher temperatures, releasing the oils to the surface. If you like your beans with a bit of sheen, don't let me or anyone else stop you from enjoying them!
Posted Sun Apr 20, 2014, 2:52pm Subject: Re: Lighter than roasted
I've been talking to a new food science major about the oil in beans - she doesn't totally understand (she just graduated) but she says that heat excites the molecules which may give rise to the oil extraction. I believe she indicated that oil resides near the cell outer walls. It happens with nuts/spices too, and isn't always a bad thing. There's that sweet spot where some aroma begins to release. I know from cooking, that some oils are better suited to higher heat than others; more delicate oils are unstable and break down under high heat, making them unsuitable to eat. Also, in roasting spices, it's said that the cooling process is important, the spices shouldn't continue to steam, but are removed from the heat source to cool quickly.
Funny thing - I kept trying the Kenyan, found it really fascinating/troubling at the same time, kept tweaking and still getting lots of acidity, but now that it's gone I miss it. So maybe this is a matter of acquired taste and a broadening of my horizons. I would have really liked to try it with just a hint of darker roast - it was so dry and fluffy, maybe that's ok, but highly unexpected.
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