Forum > Roasting

First time roasting espresso, sour and metallic flavors. Why?

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Gregr:
That profile looks pretty great- another vote for the beans being the culprit. I wasn't surprised to hear that the shots were bad though-- one day off roast almost always tastes underdeveloped. The fast and high yield pulls probably also increased sour/bitter notes. And the beans are old so the cards were stacked against you. Grab something easy to roast like a good Guatemala or other Central that makes quality espresso and do a roast with similar numbers, let it rest for 3 days and you're gonna love it I bet. 

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