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Help with oily beans in a super automatic
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dspear99ca
Senior Member


Joined: 17 Jan 2013
Posts: 93
Location: BC, Canada
Expertise: I love coffee

Espresso: Gaggia Coffee
Grinder: Mazzer Mini
Posted Tue Apr 9, 2013, 4:59pm
Subject: Re: Help with oily beans in a super automatic
 

I've expanded my horizons quite a lot in the few months I've been roasting beans.  I've tried cinnamon roast (right after first crack) right through to french.  I know I am probably cheating myself, but I still like a dark roast especially in cappucino to balance the sweetness of the milk.  Not black and oily like the "espresso roast" one buys in the grocery store (and from many many roasters... people equate espresso with dark oily beans).  I'd say Full City++ though.  More of the different coffee flavors come through with the lighter roasts, and there are definitely some beans I prefer to roast FC or even a bit less, but overall I, like millions of indoctrinated Starbucks customers, have become accustomed to (and enjoy) the bitterness that comes from roasting into second crack.  So, I can empathize with you.  FWIW, there's little flavor change between a Full City + and french roast other than bitterness, and FC+ is not oily... or, not AS oily and will likely gum up your machine considerably less than anything labelled "espresso roast" in the grocery store or mega-chain coffee place.

For drip coffee and espresso or americano, a lighter roast is a different animal and may take some time to appreciate if you are used to dark.  The aroma, for one thing, can be amazing and you will find that there is a really huge variety of flavors in coffee vs. what you are used to getting at a coffee shop.  I've had people ask me why the coffee I served doesn't taste like coffee... there have definitely been some batches I've roasted that made me go "WOW!  This is different!" and upon reflection realize it was pretty tasty.  Most times I've had espresso at otherwise decent coffee shops, it's been bitter and acrid and leaves a bad taste in my mouth.  It doesn't have to be this way, but you'll have to get away from the burnt, oily beans to find out.

I do have one useful suggestion for you:  ask them at Starbucks how they keep their superauto machines clean.  The big hoppers on the top of the copper machines have those same aforementioned dark oily beans in them and they get used all day every day... they must have a good method for keeping them clean.
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