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Light roast divine Ethiopian Sidamo issues


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I'm eagerly awaiting the arrival of this coffee so we can see if it's been sarcastically roasted through second crack.

In all seriousness it probably is a QC issue unless the positive reviews are fake.

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Here goes. For espresso, this is still too light for me - but it does look more like coffee. I’ll try another brew method later. My first two were too fast, thin and sour but I’ve got bored and need my morning coffee so put in some Italian job (first try with that coffee too!)

for those that asked - I’ve not had much more other than “bin the old stuff” and a different pack of coffee to try. 

F035AB3D-E65A-408C-B678-12D889B0A30B.jpeg

491FAEDB-E594-46A9-9BCB-512EEF897EEE.jpeg

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6 hours ago, Simon Richardson said:


Here goes. For espresso, this is still too light for me - but it does look more like coffee. I’ll try another brew method later. My first two were too fast, thin and sour but I’ve got bored and need my morning coffee so put in some Italian job (first try with that coffee too!)

for those that asked - I’ve not had much more other than “bin the old stuff” and a different pack of coffee to try. 

F035AB3D-E65A-408C-B678-12D889B0A30B.jpeg

491FAEDB-E594-46A9-9BCB-512EEF897EEE.jpeg

What colour are the grinds compared to the whole beans? 

You should pick out the quakers (paler beans).

What are your shot parameters, maybe you can get something that isn't sour out of them at least?

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9 hours ago, Simon Richardson said:


Here goes. For espresso, this is still too light for me - but it does look more like coffee. I’ll try another brew method later. My first two were too fast, thin and sour but I’ve got bored and need my morning coffee so put in some Italian job (first try with that coffee too!)

for those that asked - I’ve not had much more other than “bin the old stuff” and a different pack of coffee to try. 

F035AB3D-E65A-408C-B678-12D889B0A30B.jpeg

491FAEDB-E594-46A9-9BCB-512EEF897EEE.jpeg

As I said, I find an Ethiopian so irregular it’s really tough to roast, but that roast looks terrible to me! 
When you roast it a little darker you do lose some acidity and the citrus notes, but roasting it that light puts you at risk of having lots of underdeveloped beans which will make it taste and sour as they are so hard to extract. 
For that reason I’ve come to only use a Sidamo as a minority bean to add something to an espresso blend 

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1 minute ago, Northern_Monkey said:

@TomHughes - Why are they called quakers, is it a standing out from the crowd or not “turning” reference to something?

Not being funny about it, just like language and finding out where things originate etc.

I have no idea about the word to be honest. I believe they are immature beans that don’t roast properly and add horrible flavours. It can be quite hard to tell the difference between a quaker and an underdeveloped bean sometimes but I tend to remove anything very light coloured and not expanded at all. 

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9 minutes ago, Northern_Monkey said:

Ta, seems worth a look when I do a quick stone check before grinding.

I did have a quick Google before asking the question, couldn’t find the explanation either when I clicked through some of the first results.

https://legacy.sweetmarias.com/library/jan-feb-2008-quakers-and-coffee-travelogue-to-the-max-new-espresso-monkey-shirts/

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Nothing here...

 

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