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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Roasting Coffee

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C.A beans-acidic?
soundklink	#1 Posted on 09/08/2013 4:51 AM
Newbie Posts: 27 Joined: July 11, 2013	Roasters, do you find Central American beans acidic? I have a bit of a problem with that...I used to think that Central/South American beans were "balanced", now I seem to find they're not... Africa=acidic Pacific=Dry CA/SA=balanced... As far as acidity goes, how do you rate the beans below?....feel free to add *** next to beans please. Low * Hi acidity ***** I should add that I roast mostly to City+ to Full City+, depending on beans, to cut on acidity... THANX Tanzania AM Mringa Estate R Brazil Daterra Sweet Yellow Honduras SHG Brazil Pulped natural Cost Rica SHB Ojo de Agua Papua New Guinea Sigru A El Salvador SHG las Lajas Dominican Republic Nicaraguan SHG Indian monsoon Malabar Guatemalan Pastoral Antiqua Sumatra White Aceh Rancilio Silvia-PID, Rossi RR45, manual Drum roaster-gas


boar_d_laze	#2 Posted on 09/08/2013 8:26 AM
1/4 Pounder Posts: 181 Joined: May 28, 2013	Good question. Acidic? No. Maybe "acidy" or "acidish," in the sense that CA sbh Arabicas have a lot of fruit notes and other "terroir." I'm not sure how much of that is a function of the beans themselves and how much is a function of different, lighter roast-profiles, the ways we brew, our expectations when we taste, and the evolution of taste and fashion in coffee as the "second wave" of "deep roast" recedes and "Scandinavian" exerts increasing influence on the "third wave." We roast and brew nearly all of the coffee we drink, and have fairly specific tastes. So, while our tastes aren't rigid we aren't as influenced by changing styles as much as some people might be. If it needs to be said, I don't think changing styles is a bad thing. The "medium" range of C through FC+ seems like a sensible range for any type of bean and any type of brewing to me. But of course it's strictly a matter of taste. I seldom or never do the beans you listed, but plenty very much like them -- the next finca over, if you will. In any case, I don't feel competent to comment on them specifically. As it happens though, the majority of what I roast is sbh CA. Whether roasted SO or for a pre or post-roast blend, and whether for espresso, FP or vac, nearly all of my CA Arabica roasts flirt with second crack to get very close to FCl with the Gesha roasts running lighter at C/C+ to emphasize the fruit. Great question, BDL USRC 1lb Roaster, Chemex+Kone, Espro, Various FPs, Royal Siphon Vacuum, Yama Ice Drip Tower, Bunnzilla, La Cimbali M21 Casa, Ceado E92. CookFoodGood


Dan	#3 Posted on 09/08/2013 9:17 AM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	The other name for acidic is brightness. The Sweetmarias reviews include brightness on their spiderweb cupping charts (on a 4-10 range). Here are a few. CENTRAL AMERICA Costa Rica - 8.2, 8.6 Panama - 9.4, 8.4 Nicaragua - 8.5, 8.0 AFRICA Kenya - 8.7, 8.8, 8.9 Tanzania - 8.6 Ethiopia - 8.5, 9.0, 8.6, 8.8 INDONESIA Java - 8.2, 8.6 Sumatra - 7.8, 7.8, 8.2, 8.7 These numbers align with my experience of acidity from various coffee regions. I wouldn't say CAs are balanced acidity (balanced against what?), but rather just moderate acidity. Keep in mind that foods with no acidity taste flat and flavorless. FYI: dry simply means "not sweet." It has nothing to do with acidity or brightness. hope this helps, Dan PS: My 2000th post! 1 pound electric sample roaster, 3 pound direct-flame roaster, both handmade; modified Mazzer Mini grinder, LaSpaziale Vivaldi II automatic espresso machine. When the electricity goes out I make vacpot coffee from beans ground on my Zassenhaus hand grinder, and heat the water with a teakettle on the gas range.
	Web

JackH	#4 Posted on 09/08/2013 10:27 AM
Administrator Posts: 1809 Joined: May 10, 2011	Congrats on your 2000th Dan! The Guatemalans I find bright and Costa Rica milder. ---Jack KKTO Roaster.


Dan	#5 Posted on 09/08/2013 10:57 AM
1 1/2 Pounder Posts: 1662 Joined: October 24, 2005	Thanks! I agree with your assessment on Guats and CRs. 1 pound electric sample roaster, 3 pound direct-flame roaster, both handmade; modified Mazzer Mini grinder, LaSpaziale Vivaldi II automatic espresso machine. When the electricity goes out I make vacpot coffee from beans ground on my Zassenhaus hand grinder, and heat the water with a teakettle on the gas range.
	Web

soundklink	#6 Posted on 09/08/2013 11:16 AM
Newbie Posts: 27 Joined: July 11, 2013	Thank you guys, it does help...I see that it is a matter of terminology... Mine comes from way back, cca 25 years, when I worked in a high end espresso shop in Boston. We all had coffee seminars covering everything from green bean-origins-types-regions-roasting-tasting-barista, etc; so we were competent about coffee and could answer customer's questions. Actually I used wrong term, Pacific beans were called "full body-low acidity" and acidity or fruitiness were African beans... South American were "balanced body/acidity... Times change... It's not long ago I got (finally) a decent machine/grinder combo and bought beans to roast again...but I seem to have forgotten a lot of stuff. Beans seem to be like wine grapes, you get a bottle from producer 1 km away and get totally different tasting wine... Rancilio Silvia-PID, Rossi RR45, manual Drum roaster-gas


JimH	#7 Posted on 09/08/2013 12:11 PM
1/4 Pounder Posts: 98 Joined: February 17, 2011	I think the evolution of the coffee trade from seed to cup also has a lot to do with the changed perceptions. Twenty years ago, if you labelled a bag "Kenya AA" then it was exotic. Today, it would be considered almost generic. If you combine the changes in growing, processing, transport and selection by buyers then you see a vast increase in specialization, with more acidic coffees usually being considered the most desirable. It isn't that low or medium acid Centrals don't exist, it's that now they end up in bags labelled "Breakfast Blend" and "Bailey's Irish Cream."

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