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Espresso Enthusiasts
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That depends on a number of factors, - such as the bean used, whether it is lightly roasted or given a dark roast, and then, other matters, such as strength.
"Muddiness" is not a feature of every bean. For example, Ethiopian coffee is not at all "muddy" - irrespective of how strongly one chooses to prepare it, as its characteristic tasting notes are those of a "bright, clean, clear" taste - the polar opposite of 'muddy'.
In my experience, Kenyan coffees will not "go muddy" either, and neither, I suspect, would Rwandans.
Interesting. I've got a central American blend that tasted quite muddy because I chose to make it strong. It's not bad to drink, it's just incredibly "muddy" or rather muted beyond what you'd expect from such a strong brew. Adding heated milk and cream to it brightened the flavor up and allowed the coffee to shine.
Also, the dairy kept my ticker from being overtaxed. No coffee tonight. Just brewed tea, simple old earl gray. Then off to bed. I'm knackered.
Also, the dairy kept my ticker from being overtaxed. No coffee tonight. Just brewed tea, simple old earl gray. Then off to bed. I'm knackered.
My sense is that quite a number of the central American coffees are a bit "muddy" - especially of you make them strong.
That is why I prefer the clean, bright, notes, of Ethiopian.
No coffee this evening. Some green tea and dehydrated coconut. Incredibly tasty and very sweet on its own. Also very oily. It's raining hard outside. It dies down to a medium drizzle every once in a while. Time to sit back and watch some quality old films.
Afternoon coffee consumed as per normal here: 2 x double roasted espressos with warmed milk. Very nice and chocolatey.
What is "double roasted"?
Did you mean "double" - as in "double espresso" - or "double roasted" - as in every more dark roasted than usual?
But the addition of warmed milk sounds good; must try some for myself......
Double roasted means they were roasted to the first crack, then allowed to cool, then roasted some more, but with no further cracking of the beans. They usually have a nice strength and body to them, without any burnt or muddy qualities.
When residual heat is gone, a bean can be roasted or rather in this case, further toasted, than what would have happened if the bean(s) were still holding quite a bit of heat in them. Double roasting is a bit like tempering metal or glass or chocolate. You get a better product with some practice than you'd otherwise if you went from start to finish in one move.
Ah, thank you, both of you.
As I don't roast my own beans, this is not something I am familiar with.
Enjoyed my usual Ethiopian coffee this morning; very tasty and welcome.
A dull, dreary, overcast day has called for another cup of warming, restorative, Ethiopian coffee.
Interesting, I haven't come across this. Might be worth trying out on a future espresso roasting.
An Ethiopian coffee in the morning (or afternoon) greatly helps the day pass pleasantly.
Flat black for the moment. Cappuccino later. Very nice weather today. Not warm, not cold. Perfect. By the way, Sceptical, adding to the list of shows I never get around to watching, what is your opinion of Doc Marten?
Well, to be perfectly candid, I have absolutely no idea, as I have never even heard of it. Who - or what - is Doc Marten?
Just throwing it out there that coming across a thread called 'Espresso Enthusiasts' made my day 
Just throwing it out there that coming across a thread called 'Espresso Enthusiasts' made my day
And not just any old thread, but what an extraordinary thread of espresso enthusiasts and coffee aficionados.
I doubt there is another thread of such duration (both in time, and in size) - genuine friendliness - and sheer enthusiasm to be found on the forum.
Winter, spring, summer or autumn, it is always Ethiopian coffee time.
Agreed.
In the olden days, there was a long, long running thread on Usenet debating which would win in a fair fight, the USS Enterprise (NCC-1701) or an Imperial Star Destroyer. Early 80's as I recall. It went on for tens of thousands of good natured and intelligent posts. I wonder what ever happened to it.
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Same here. Trying to "fix" an under-roasted batch is frequently debated (while infrequently pursued), but intentionally roasting twice? News to me....I do not recall running across that previously. My guess is it would produce very low acid coffee, but would be very difficult to pull off. Just thinking out loud, for the second roast (stopped before first crack) to "matter," there would have to be residual water and plant compounds left over from the first roast. Pre-1st-crack, the most significant change to the coffee is endothermic. My first question would be: what happens to the bean volume in the first few minutes of the second roast? My guess....not much, and that would suggest not much is happening in the bean.
But, what do I know. Not much.
Can't offer an intelligent (or knowledgeable) opinion on roasting, but a thread about whether the USS Enterprise (NCC-1701) or an Imperial Star Destroyer would win in a fair fight would have been an extraordinarily interesting thread to read (and participate in). Having said that, I'm not sure I could muster the necessary objectivity and impartiality to participate in such a thread with an open mind.
