blog:coffee_blog:2022-07-31
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blog:coffee_blog:2022-07-31 [2022/07/31 09:16] – Phil Ide | blog:coffee_blog:2022-07-31 [2022/07/31 09:21] – [Testing] Phil Ide | ||
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- | As I've said before, grinding and drinking a sample straight after roasting carries some issues. There is a slight burnt taste you have to learn to ignore. Over the next week there will be chemical reactions taking place, one of which is oxidisation. You hear a lot about how this is a bad thing for coffee, but certainly for the first three days it's a good thing. A by-product of this process is CO2, which outgasses, removing a lot of the carbon and taking away that burnt taste. | + | As I've said before, grinding and drinking a sample straight after roasting carries some issues. There is a slight burnt taste you have to learn to ignore. Over the next week there will be chemical reactions taking place, one of which is oxidisation. You hear a lot about how this is a bad thing for coffee, but certainly for the first three days it's a good thing. A by-product of this process is CO(^2), which outgasses, removing a lot of the carbon and taking away that burnt taste. |
There may also be a bit of astringency - sourness - which will also fade over the next few days. A lot of the flavours will also develop as part of this process, so what you taste now is only a phantom of what it will be like in a week's time. However, tasting immediately after roasting will reveal whether it is a duffer or not. | There may also be a bit of astringency - sourness - which will also fade over the next few days. A lot of the flavours will also develop as part of this process, so what you taste now is only a phantom of what it will be like in a week's time. However, tasting immediately after roasting will reveal whether it is a duffer or not. |
blog/coffee_blog/2022-07-31.txt · Last modified: 2022/07/31 09:25 by Phil Ide