It may be that my palate is still developing, but sometimes my espresso a flavor that's almost like beef broth, like theres a bit of salt in there somewhere.

Most recently, I've been using a batch of beans picked-up for me by a friend. It started off really nice, but I've detected an "onion" or "vegetable" aftertaste. The first day, I thought it was the rosemary my wife was drying in the oven. That's all done now, but I'm still tasting this.

I remember reading something about these flavors in another thread, but can't remember if there was anything approaching a consensus as to the cause.

Realizing that the beefy flavors, and the vegetable flavors are two separate issues, are these flavors an indication of flawed technique, flawed roast, bad water or something altogether different? I'm pretty sure the vegetable flavors can be attributed to the current batch of coffee, and that they're just coming to the forefront as the coffee ages.

Thanks

I once had a coffee from a Clover brewer that tasted of beef stew, bothy, vegetable, heavy stock mouth-feel. I think it was a PNG, but dont recall. There can be a fine line between a vegetable note and ferment.

I remember getting a cup of bacon-juice once. I can't remember what the beans were, whether I roasted them (badly or not). It was alarming and... strangely pleasant, in an unusual way.

I had one that could only be described as 'pork'. Good, grilled pork, but undeniably pork.

It seems from your comments that it's safe to say that, at least this time, the problem is not on my technique or my equipment. "whew!"

I just had an experience that reminded me of this thread - when smelling a freshly ground Nicaraguan coffee my first thought was 'beef stew', but upon reflection, I realized it was really the spices/herbs in this particular olfactory memory that the coffee was reminding me of.

When you all say 'beefy' flavor do you think it could be more a certain aspect of a beef dish then the beef itself?

Regards, Henry