I am a weekend roaster and have been experimenting for the past year with a Cafe Rosto. I roast quite dark and usually blend a sweeter tasting coffee from ecuador with Sulwesi and Harrar. Equal amounts. Lately I have been getting quite a zing in the cup. Almost a metallic taste. I am pretty sure it is from the Harrar and I would like to know if anyone has similar experiences. I am considering eliminating the harrar in the blend altogether but thought there might be a better solution.

Maybe try a small batch SO roast of your Harrar? If you experience that "zing" you'll have your answer-

FWIW, my recent batch of Harrar has a real "blueberry" taste to it. Great as a SO shot but my taste buds don't like it as much in my espresso blends. What was it Malachi used to say about taste?...

i suck at describing taste, but i roasted some harar a few days ago. it smells strong and earthy, but tastes insanely fruity, almost wine like. i like it, really different!!

I am still having a problem with my roasting. but now I am wondering if the zingy taste is coming from roasting my beans too dark? perhaps the zingy taste is a burnt taste? When I roast the beans are quite dark and there is some oil on the surface. I will try and roast lighter and see the effect.

I have seen zingy used to describe both high acidity (which Harar is) and beans that have not rested long enough. If they have not had 3-4 days rest post roast they will be excessively gassy. It leaves a baking soda taste on the tongue. A dark roast tends to kill the acidity, too dark and they get bitter/burnt.

cannonfodder wrote:I have seen zingy used to describe both high acidity (which Harar is) and beans that have not rested long enough. If they have not had 3-4 days rest post roast they will be excessively gassy. It leaves a baking soda taste on the tongue. A dark roast tends to kill the acidity, too dark and they get bitter/burnt.

Thanks Cannonfodder,

I think this may be it. I wait maybe two days. I would describe it as more acidy than burnt, Burnt would not have a bite to it I imagine and there is definitely a bite to this roast. It is also a bit hard on the stomach. Also on my Urania at my studio the zing is more pronounced than on my Europiccola at home. Could this be due to the larger basket size on the Urania?

So degassing is a possibility, I will try degassing, however I am not sure what this is. DO I leave the roasted beans in a sealed container or an open one? Do I have to buy the containers with a one way valve or is there a simple way?

You may want to read the following...

Sweet Maria's Coffee Flavor Terminology

Sweet Maria's Pictorial Guide to the Roast Process

You need to let the beans rest for about 4 days for espresso. An air tight container will work just fine. I use both valve bags and good old wide mouth mason jars.

With the jar, I loosen the ring once a day. You will be greeted with a PFSST and a wonderful coffee smell. Tighten the ring and put it back in the cabinet (store coffee in a cool, dry, dark location, sunlight is bad).

I agree with what was previously said. Harar being one of my favorite coffees, I almost always roast into 2nd crack. I find if I want something with more zing, I always default to Kenyan. Recently I have been experimenting with working Harar into my espresso blend. The results have proved, umm rather interesting.

One of my favorite blends uses Harar.

40% Brazil yellow bourbon
30% Harar (farm varies year to year)
20% Java estate (farm varies by year)
10% Papua New Guinea (farm vairies by year)

That is the starting blend then I adjust to taste. The roast level varies between the first snap of second crack too 25 seconds into second crack depending on the bean.

cannonfodder wrote:You need to let the beans rest for about 4 days for espresso.

Agreed, although depending on a myriad of factors, a longer rest period may be beneficial as well. For me and my roaster it seems that a SO Harrar (at FC to FC+) peaks in flavor at 6-7 days and begins to wane thereafter.

I agree with trying your roasts a little "lighter". I've been roasting most of my SO's and blends at FC to FC+ for the past several months now but recently took a batch of my "house blend" (Espresso Blend #27-G ...) well into the second crack. Had lots of bite with tons of smoky chocolate taste. OTHO, this roast level covered up much of the "balance" in the cup for me (e.g. fruit and full body). Frankly, my taste buds didn't care for it, too much "slap" and "punch". So this might be your finding as well-

Keep a roasting/cupping record in a log book and play with these variables (days of rest, roast etc.) to see what works best for you and yours-