Beans that taste of nothing

dfk41

I am drinking a Colombian bean, roasted on the 14th, and it has left me scratching my head. It is dialled in correctly, pours fine but served either as americano or with milk it is bland and tasteless. I put all brewing gear away but I cannot think that would help. The tasting notes said, ‘Chocolate, Caramel, Orange……..A lovely lip-smacking cup awaits. Definitely a classic Colombian. The orange is right up front in this one. ’
Anyone any thoughts as to what I might do next to mimic?

DavecUK

dfk41 I can only think you try it as brewed coffee and see what happens.

dfk41

DavecUK Have to go up into the loft! It has been a long time since I had a bean I could not tame! I might ignore it for another week!

prezes

dfk41 any chance this is coffee by the casuals alto feel obispo ?

I’ve got a bag of this and only tried it twice but had the same impression !

dfk41

prezes You named that tune in one! The bad news is |i also bought a kilo of their Bom Jesus so here is hoping that one is better!

prezes

dfk41 wasn’t too pleased with this one as well initially but took it out of the freezer this morning and it seemed a bit better. Nothing to write home about but OK.

I am hoping it will be the same case with those - luckily just a 250g bag.

LMSC

dfk41 Your experience reminds me of a KG of coffee from a roaster with a cup score of 87.25. The espresso, Americano and cutting the espresso with milk produced tasteless and bland cups. Had a tough time finishing it off. I ended up brewing most of the kilo as I managed to get a good pour over.

From Casuals, I had the Kenyan Mikari, Fazenda and Bom Jesus. Loved the Kenyan. The remaining two were ok for me and nothing special. Except the Kenyan, I won’t buy the other two.

DavecUK

prezes Wow impressively right on target there…

Mind you, I have an anaerobic that’s so boozy…make it too strong as a pourover and I swear you could get drunk on the fumes alone. It’s an incredibly boozy coffee…bit like a sherry. Not just a hint or an “impression” or “reminiscent”, it’s right there in your face.

Petre

I know those beans too. I’d say I agree with the notes, it’s a bit of a dark roast tho. I pulled 18g 31.5g out 92 or 91 centigrades and got a sweet, super thick body (the best body I tasted in a espresso really) but definitely some bitternest specific to dark roasts.

There might be some inconsistencies in batches tho, I bought it first in 250g and followed with a kilo. It might be just my taste but somehow the second wasn’t as good as the first.

prezes

CamE out from the freezer this morning and can confirm they’re much better. Don’t get me wrong nothing outstanding but enjoyable.

92 degrees with 1.8 ratio

dfk41

prezes I consumed the rest of the bag yesterday and today. Another problem I had, bearing in mind I weigh in and out, was that without altering grind setting or tamp, one shot would pour 17gm in, 30 gm out in around 30 seconds and the next shot in 20. They had a taste but I am not skilled enough to be able to identify it! The good news is I start on a kilo of Bom Jesus tomorrow……..wish me luck!

Cuprajake

I’ve had a few from casuals too, the AA was good, but the rest have also been a little meh, the BOM Jesus was ment to be enlightening, but compared to the North star Brazilian tasted burnt.

LMSC

Cuprajake BOM Jesus was ment to be enlightening

Hope David likes the Bom Jesus. I was disappointed tbh, after every one raved about it. 😊

dfk41

Well, made an americano for breakfast, that I am drinking now. First shot was not dialled in correctly so binned it. The second, the preinfusion to first drips took longer than normal but if you timed it from first drips the pour was within the boundaries of acceptability. The shot looked really yummy with dark coloured crema. If I remember to photo the next one hopefully you will see. Taste wise, exactly the same as the previous, and this was letting it cool right down…..I could not pick a single note. Ash might describe it but it did not taste or look burnt. My own opinion, is that 1 kilo roasters work well in the home or for sample roasting, but they are difficult to produce an evenly professionally roasted bean on. I think the temperature has been to high and the insides have baked whereas the outside appearance does not show that. I noted C by the C stated they were going to get a bigger roaster. Perhaps that might help. I do not know if they have a mentor. Perhaps they are finding out that to roast well you need guidance and experience