Problems Dialing in Red Bird - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
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spressomon
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#11: Post by spressomon »

Also have experienced big inconsistencies with Larry's (Acme Roasting, Seaside CA) offerings since the first of the year or so; but I attribute it to roasting equipment changes...
No Espresso = Depresso

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jfrescki
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#12: Post by jfrescki »

spressomon wrote: And, of course, this type of experience is not limited to Redbird. I've noticed it from many different roasters. Expectations too high?!
I was wondering this myself recently and started How often do you get a poorly roasted batch? I think it's just par for the course, and the good roasters take care of you.
Write to your Congressman. Even if he can’t read, write to him.
- Will Rogers

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lifevicarious (original poster)
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#13: Post by lifevicarious (original poster) »

Unfortunately I've given up on the red bird, especially since no response to my email sent a few days ago. No matter the parameters, it's just not good and a horrible ashy aftertaste.

I also received two pounds of the motor city on Saturday. No roast date on either one pound bag. It's slightly better than the red bird but nothing to write home about. I've pretty much ruled out ordering from them again given the lack of a roast date.

Perhaps expectations are too high. Was hoping to find something a little more economical than the Black Cat but so far nothing. Saving a few bucks a pound isn't worth bad espresso.
- Christian

chipman
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#14: Post by chipman »

delete

chipman
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#15: Post by chipman »

spressomon wrote:FWIW...I've pulled considerable pounds of Jeff's (Redbird) Wote Konga and its high on the list of our favorites for espresso. But, about a month ago or so I received another 5 pounds from him and the first bag (this order came in 5 individual bags whereas sometimes I receive larger bags with larger orders of the same bean) was the typical super flavorful Wote Konga.

But after pulling a couple jars from the freezer (vac sealed in glass jars @ 7-days post roast and into -10°F manual defrost type deep freeze; been doing it this way without issue for a few years now...) and our WK is tasting like its been sitting on the kitchen shelf for a month or more. The big intense flavor profile is gone. No matter what perimeters I use for pulling...even the very consistent dose & grind Wote Konga has always responded well to...the flavor is gone. Whether or not each 1 pound bag of the 5 lot came from the same green bean batch and/or same roasting cycle is unknown.

Another friend of mine has experienced similar with Jeff's Wote Konga of late. Maybe its just the variable nature of coffee beans...dunno. And, of course, this type of experience is not limited to Redbird. I've noticed it from many different roasters. Expectations too high?!
More then likely you forgot to check off the five lb bag option on the orders page. I've done that in the past. Same roast though.

borisblank
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#16: Post by borisblank »

lifevicarious wrote:Saving a few bucks a pound isn't worth bad espresso.
I know you meant "espresso not to my liking" rather than "bad espresso" - many folks here with discerning tastes like RedBird well enough and drink it as their mainstay espresso every day. Just not for your palette!

But I agree with you that it's always good and sometimes fun to try new coffees and see if anything new can knock off the current "king of the hill!" For me, that's what HB is all about!

lifevicarious (original poster)
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#17: Post by lifevicarious (original poster) replying to borisblank »

Yes, you are correct. Bad to me, not to my liking, not straight bad. Apologies to Red Bird and those that do love it!
- Christian

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jfrescki
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#18: Post by jfrescki »

Out of curiosity, did you try going down to 192F or even 190F?
Write to your Congressman. Even if he can’t read, write to him.
- Will Rogers

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JohnB.
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#19: Post by JohnB. »

I've been going through a 5 lb bag of Redbird that was roasted 3/26. Hadn't bought Redbird in quite (2 years?) a while. I was pleasantly surprised by this batch as I was even getting some fruit & there was no overwhelming peanut taste. I've been getting very nice shots at temps ranging from 198°-200°. Sent Jeff an email to let him know I was enjoying it & it turns out that it was roasted by Ron, one of the new owners. Jeff was still there training the new folks last month. No idea when he'll be gone but if you aren't getting replies to your emails try again as I'm sure the new folks are pretty busy right now.
LMWDP 267

lifevicarious (original poster)
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#20: Post by lifevicarious (original poster) »

jfrescki wrote:Out of curiosity, did you try going down to 192F or even 190F?
No, the lowest I have gone is 197. I will give this a shot when I go back to it. Working my way through Motorcity right now. Have a couple pounds of RedBird still frozen.
- Christian