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Salty Soy Sauce Taste from Ethiopia Kaffa?
IntrepidQ3
I'll start out by saying I am very new in the world of coffee and still exploring and understanding the taste differences between regions.

I recently received a pound of Ethiopia Kaffa - Michiti Coop from SM.

Has anyone had these beans before? If you have what are you tasting?

I ask because I have not tasted coffee with a salty taste before. I am very new to exploring coffee so this is not saying much. But, the taste is ummm not pleasant to me. I would describe it as salty soy sauce and meat/leathery..... Since I am new at this my taste description may not the way people in the industry would describe what I am tasting but this is what pops in my mind when I drink it.

I have tried C+, FC, and FC+. I have let the beans sit for 3 days. Brewed via pour over at 201F. The taste changes slightly due to roast level but does not rid the salty taste.

Is this just how these beans are suppose to taste? Am I not roasting these beans correctly? Did I just discover a bean that do not like?
Airhan
How long are your roasts? It sounds like they might be too fast...


What is your roaster/what profile have you been doing?
Aaron
"Grind it like it did you some great injustice!"D.L.Clark
Koffee Kosmo
It would be nice to know what brewing method you are using
The roast level you have noted is a little light for espresso

Also note that lighter roasted beans need over 7 days degas/rest time to develop flavours
Degas is especially important for African origin beans

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
IntrepidQ3

Quote

Airhan wrote:

How long are your roasts? It sounds like they might be too fast...


What is your roaster/what profile have you been doing?


I am using a popcorn popper, West Bend Air Crazy with the therm. regulator pried off.

For C+: ended at 4:00 min, 1C started at 3:00.
For FC: ended at 5:25, 1C at 3:13
IntrepidQ3

Quote

Koffee Kosmo wrote:

It would be nice to know what brewing method you are using
The roast level you have noted is a little light for espresso

Also note that lighter roasted beans need over 7 days degas/rest time to develop flavours
Degas is especially important for African origin beans

KK


Quote

IntrepidQ3 wrote:

Brewed via pour over at 201F.
IntrepidQ3

Quote

Koffee Kosmo wrote:

Also note that lighter roasted beans need over 7 days degas/rest time to develop flavours
Degas is especially important for African origin beans

KK


Thank you for the advice. I will let what I have left sit till the end of the week before I touch it again.
snwcmpr
I am still learning about differing flavors from differing processes.

A natural process Sidamo took almost a week to develop flavors, but the Washed Kochere had the flavor a couple days after roasting.

These were both to 445 F BT not into SC (Full City ??).

Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
JackH
I agree with Airhan, it does sound like your roast times are too fast. It may not be enough for the beans to develop fully internally.
IntrepidQ3

Quote

snwcmpr wrote:

I am still learning about differing flavors from differing processes.

A natural process Sidamo took almost a week to develop flavors, but the Washed Kochere had the flavor a couple days after roasting.

These were both to 445 F BT not into SC (Full City ??).

Ken in NC


I admittedly did not take processing into consideration, I am trying to wrap my head around all these variables.

Is there a specific taste difference between processes? I think I remember reading that dry process tend to be more rustic/earthy and wet process tends to be more fruity? Is this correct?

Also, is it typical for dry processed beans to need a longer rest period than wet processed?
IntrepidQ3

Quote

JackH wrote:

I agree with Airhan, it does sound like your roast times are too fast. It may not be enough for the beans to develop fully internally.


Should I attempt to extend the drying period during the roast of the time after 1C?

When I started a month ago I was hitting 1C in 2:30 min. I found stirring and tilting the popper help extend the time a bit. I guess I should add an extension cord?


Thank you for the advice! I apologize for the beginner questions.
Airhan

Quote

IntrepidQ3 wrote:

Should I attempt to extend the drying period during the roast of the time after 1C?

Thank you for the advice! I apologize for the beginner questions.


We were all beginners at one point!

The drying phase is roughly from 200F to 300F and most people try to make it last about 4 minutes, adding a extension cord to lower the heat a little would definitely help to draw out roast times.
Aaron
"Grind it like it did you some great injustice!"D.L.Clark
Koffee Kosmo

Quote

IntrepidQ3 wrote:

Quote

JackH wrote:

I agree with Airhan, it does sound like your roast times are too fast. It may not be enough for the beans to develop fully internally.


Should I attempt to extend the drying period during the roast of the time after 1C?

When I started a month ago I was hitting 1C in 2:30 min. I found stirring and tilting the popper help extend the time a bit. I guess I should add an extension cord?


Thank you for the advice! I apologize for the beginner questions.


First crack should be in the ball park time of 9 to 14 minutes
Follow that with 4 to 6 min to Second crack

The beans have sugars and flavonoids that develop over time and temp during the roasting period

How they develop in your roast profile determines the end flavour

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
IntrepidQ3
Thanks for the replies.

It seems like I need to head over to the Popcorn Popper roasting section and learn a bit about extending my roasts. Might have to do a little modding to my Air Crazy.

Maybe I should take this next question over to the popper roasting section but since it was mentioned here...

Is it possible to hit first crack in 9-14 min with a popper that does not have a dimmer to control the heat?
Koffee Kosmo

Quote

IntrepidQ3 wrote:

Thanks for the replies.

It seems like I need to head over to the Popcorn Popper roasting section and learn a bit about extending my roasts. Might have to do a little modding to my Air Crazy.

Maybe I should take this next question over to the popper roasting section but since it was mentioned here...

Is it possible to hit first crack in 9-14 min with a popper that does not have a dimmer to control the heat?


Most of my reading I have done on popcorn poper roasts tend to be in the 6 to 8 minute mark
They use chimneys and air intakes to lengthen the roast time

Still a lot better than the 2 to 3 minutes you are experiencing

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
IntrepidQ3
I was under the impression that the purpose of the chimney was to help retain heat, but yet again, beginner here.

I will have to do some more reading on the air intake and the chimney.

Over to the popcorn popper section I go! Thank you for the guidance.
snwcmpr
If you mean the soup can as a chimney, I found it especially kept the beans from flying out of the top.
I took the plastic cover off as soon as I started roasting.

Ken in NC
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
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