First sip kick

[Pear]

I just want to throw this out there and ask. I've been roasting a few different beans now... mainly Burundi (1 type) and Costa Rica (6 or so different ones)

 Basically all my roasts come out like this... the first sip can bite you and be bitter or something...and then the rest of the cup iis very nice, and clear, sweetness and acidity comes through. I found this myself, and it was later confirmed by the La Mazzorco rep here.

The Rep thought it was probably the roasting machine as all the roasts were like that and various beans from different countiries. ( they actually only drank filter and roasts that were for filter)

When I use my shitty espresso machine I have the same results.

Anybody else get this? Is it common on the Huky or is it me?
Thanks

[cgriffith]

I find this with all my roasts.  I only use Aeropress if that is helpful.  I find that my first three or four sips I experience bitterness that goes away as the coffee cools.  Then I get to enjoy more of the origin flavors.  I assumed this was just normal and temperature dependent.  II would be interested to know if this is not normal or can be avoided thru roasting techniques.

[SusanJoM]

Does this happen even if you stir your beverage so that the beginning and the end of the extraction have been blended?

[Pear]

Well I always stir espressos... constantly. Aeropress and v60 no. But even the v60 we had at la Marzzoco was poured over 3 glasses. So I would say it's not the issue.

I do understand the bitterness you can get at the end of extractions. But I don't think that's what it is.

[SusanJoM]

What if you let the cup cool before you take your first sip? 

Is there still the same difference between the first and subsequent sensations?

[Adondo]

I tasted something I would refer to as bitter/dark/burnt but not smoky as  would be a result of lacking airflow at many of my roasts, with new beans from colombia - narino region. I started with charge temp at 200c but thought the beans looked almost burned on the edges so I lowered it to 180 and it has now dissapeared.

[kctremel]

I've been having problem too and not too sure if it was too high charge or too high TP. will try lower charge next time.

[Pear]

Actually, now that you mention it. These are all with 170-180 charges. When I was a hotter charge I it may have been less noticeable. Drinking temp would be the same issue..bite then fine.

Regardless, it just seems weird that something  like this would come from a result of roasting vs result of extraction (as Susan was leading to). Ie i don't understand how a charge temp or amount of fan etc. Could effect 1st vs 2nd sip...

[SusanJoM]

Well, extraction would be worth considering, but it wasn't really what I was fishing for so much as perception.   

I can't get my head around the idea that it has anything to do with the roast, because....well I just can't.  That doesn't mean it ain't so, but I was fishing for other ways to make sense of what your senses are reporting to you.

 

[edtbjon]

Well, I guess part of the problem may be in your charge size of 170-180g. These small charges are hard to control and often kind of run away from you. The TC readings are also just indications of what is happening in the roaster when charging that low. I guess a graph or two would help us to understand your problem better.
(I don't know what roasting experience you have before the Huky, but your serial kind of gives away that your Huky is kind'a this years model...)

[Pear]

I was referring to charge temperature not size.
But yes, new to roasting..about 90 roasts now.

[edtbjon]

Well, that answers at least part of your question. While some people here considers me charging "silly low", I guess that you do get to DE (150C/300F) fairly quickly, say 4 minutes or less, with a total roast time of say 8 minutes. While the drying phase is the "least important" phase, you still have to do it properly, as it builds up the foundation for the rest of the roast.
Just for a change, try charging at e.g 150C and then ride the roast from that. You will probably get a TP well under 100C. From there you can hit the gas really hard for a few minutes to build momentum. My experience with this approach have given me better developed coffee. Look for my posts from within a year and you will find profiles where this approach is used.