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Brewing a light roast without acidity.

PostPosted: Mon Oct 23, 2006 12:22 pm
by ben_edwards
I accidently under roasted a catch of columbian bens... they are a light brown colour (no. 8-9) on
it turns out that this roast is not quite to my taste for espresso. Very sour. Would any other methods of brewing suit the bean better or will it always be really sour?! I'm just about to try the moka pot but I'm guessing it will be a similar flavour. I don't have any other coffee making equipment - french press etc., so is it worth me getting something to try and enjoy these beans? Or shall I just bin the lot?!

PostPosted: Mon Oct 23, 2006 12:31 pm
by HughF
Vacuum pot or Aeropress might be best but cafetiere would still be better than espresso.



PostPosted: Mon Oct 23, 2006 12:55 pm
by Syber
This also happens to me sometimes..
I usually throw it in the roaster and hit the swich again.

Although it is probably not the best for the bean/taste..
but then again, throwing it away is a shame.

PostPosted: Mon Oct 23, 2006 9:07 pm
by lukas
Hm, I would suggest Aeropress, French press or vac pot too. If not, why not just brew it directly in the cup? If you stir it well, the grounds will eventually fall to the bottom, and as long as you don't drink the last sip, it will be fine.

PostPosted: Mon Oct 23, 2006 10:17 pm
by kingseven
Just crank your machine up nice and extra hot and run the shot a little slower than usual. You might get a pleasant surprise. Depends how light is your too light....

PostPosted: Tue Oct 24, 2006 9:01 pm
by ben_edwards
Thanks for the tips guys. I re-roasted the beans yesterday (they went straight to 2nd crack)... they were still too acidic straight after the roast (I needed caffeine) but today they were much more palatable. Not as good as usual, but like Syber suggested it would be a pity to waste them. Next time I do this I'll put a few aside and try the other methods mentioned. I think I'll also get myself one of these aeropress things everyone seems to be raving about!