www.seattlecoffeegear.com: let us help you find the right gear

Skip to content

Black Tea Flavor

Postby seedlings on Tue Mar 16, 2010 9:48 am

Last 2 Eth Sid roasts had more black tea in the background than I'd like. Roasted to City+, ~430F, in 15:00, 6:30 to 300F.

Too much dry time? The sweet berry remains upfront.

CHAD
seedlings
 
Posts: 74
Joined: Oct 31, 2008
Location: Saint Joseph, Missouri
Top

Postby portamento on Tue Mar 16, 2010 11:42 am

Can you elaborate on the flavor? Are you referring to overextracted black tea flavors, i.e. astringency?
portamento
 
Posts: 303
Joined: Jan 25, 2008
Location: Texas
Top

Postby seedlings on Tue Mar 16, 2010 3:08 pm

portamento wrote:Can you elaborate on the flavor? Are you referring to overextracted black tea flavors, i.e. astringency?


Yes. The black tea is a normal flavor component, but it has seemed more pronounced the last 2 roasts, and I suspect it has to do with dry time. Brewing method hasn't changed (Newco drip).

CHAD
seedlings
 
Posts: 74
Joined: Oct 31, 2008
Location: Saint Joseph, Missouri
Top

Postby another_jim on Tue Mar 16, 2010 11:42 pm

Try knocking down the time to 300F down to 5 minutes. Not sure it will work: but if the theory is right, it will; and if the theory is wrong, it'll make a good case.
User avatar
another_jim
 
Posts: 7191
Joined: May 05, 2005
Location: Chicago
Top

Return to Home Roasting

ContactContact Us

Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of Home-Barista.com, LLC. Other trademarks are the property of their respective owners. By accessing this site, you agree to the terms of service.

Overall speed: , current page: s, avg: s, max: s