- Posted by dpablo19
- Fri, 12/23/2011 - 04:50
Old Espresso Tastes Like Burning
It's been a while since I've posted here and for a number of reasons. Some were health related (off the coffee for a while) and some were work related (completely forgot I had a blog). Anyway, my strange path back to Roaste.com involved a really terrible cup of espresso I had prepared for myself this morning.
Espresso is my morning ritual. It's what allows me to forge through stacks of documents at work. Without the one-point-five ounce (triple basket) elixir running through my blood each morning, I may as well arrive at work with a fold-away bed in tow. This morning, I almost would have preferred to fall asleep on my boss's desk. I had a cup of espresso that was simultaneously nauseatingly bitter and puckeringly sour, and with a burnt/charred taste inspired by a chimney.
Sadly, I was wide awake and acutely aware of the activity occurring on my taste buds. I reached for the orange juice in my fridge and took a swig. Thankfully, espresso is not tooth paste, and orange juice just after an espresso tastes pleasant, similar to cream-sickle (I know I've used this descriptor before, but it's very apt in this case).
I don't know the exact chemistry behind the horror that occurred this morning, but I do know that it was caused by old beans (almost 20 days post-roast) and a desperate attempt to caffeinate. The moral of the story is use freshly roasted beans (not too fresh, though) and don't settle for anything less. I felt the need to spread the gospel, even though I'm guessing I'm preaching to the choir.
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REVIEWS & COMMENTS
I AM A MEMBER OF YOUR CHOIR
Wakeknot | Wed, 01/11/2012 - 17:41but I do think it is worth repeating the message. I wonder what contributed to the burning taste. I don't usually get that on old beans - more flatness than anything else.
BEANS I'M USING NOW ARE OVER
hoonchul | Fri, 12/23/2011 - 23:16Beans I'm using now are over 20 days old. Luckily I favor favor cappuccinos so its no big deal for me.
DON'T BLAME THE BARISTA...
dpablo19 | Fri, 12/23/2011 - 21:10I can vouch for many a bad espresso brewed at too high a temperature. However, I doubt this was the case two days ago. After all, I've got a PID controlling brew temps. The beans looked pretty lifeless when I dropped them in the grinder, but I was hoping for the best.
GLAD TO SEE YOU POSTING AGAIN
jbviau | Fri, 12/23/2011 - 18:59May your next shot taste much better! Enjoyed the chimney pic especially...
BURNT
yeahyeah | Fri, 12/23/2011 - 17:45I'm also wondering if it was more the result of the brew temp. I liked the orange + espresso flavor description too. I guess that it makes sense, especially considering how much I love orange flavored dark chocolate.
TEMPERATURE?
samuellaw178 | Fri, 12/23/2011 - 15:46I think 20 days post roast isn't supposed to be THAT bad. It's probably the brew temp or in the technique?
YEAH THAT IS GETTING THERE,
intrepid510 | Fri, 12/23/2011 - 13:47Yeah that is getting there, not as bad as some coffee tho surprised you couldnt nurse at least a passable shot out of the coffee you were using at 20 days old. Perhaps it would've been better as a pour over.
THANKS FOR REMINDING US!
Son Ton | Fri, 12/23/2011 - 11:44I had also many time when taste this. Most common suspect are bad beans, bad brewing temperature or me not being a horrible barista.
WELCOME BACK
EricBNC | Fri, 12/23/2011 - 07:50Looks like you were reminded the hard way that fresh is best - I wonder if the burnt taste doesn't also indicate too high a brew temperature?