Home > coffee, drinks, latte art, oriole, Uncategorized > our roast this week… tasting notes

our roast this week… tasting notes

October 15, 2009 Leave a comment Go to comments

Roasted: 8th Oct, Cupped: 14th Oct

We are getting some interesting notes out of this week’s coffee, from rambutan husk(!) & sweet musky wood on the dry fragrance to hazelnuts, toasted bread and caramel aromas after brewing. Some herbal flavours (almost like a chinese herbal tea) were present as well as distinct lingering chocolate notes.

Espresso tasting notes: sweet chocolate and burnt caramel on the nose. Lively lime acidity overlaid over dark herbs and ginger root flavours. Syrupy textures with distinct dark chocolate and nutty finish. This week’s roast was quite lively and so we tuned up the brew temperature to 94.5°C and got way more balance. We’ll probably tune it down slightly over the next couple of days as the acidity mellows out.

Macchiato tasting notes: over the top intensity (woah!) with good lime acidity underlined by sweet milk chocolate tones.

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