I noticed that some of your beans were very shiny, but the color was a medium brown, not dark, how does that happen?? Now that I've discovered a steeped pour over, I'm going to start running 2 bean type combos and 1 bean split into different roasts starting at Vienna/Full City+. I suspect that my espresso maker gave me a bad representation of the various beans. With the stove top popper it's actually pretty easy to shorten or lengthen the total roast time and I've been extending the roasts lately to see what the difference is like. I don't like too much acidity so I doubt I'll want to go much lighter than Vienna, but I'll give lighter roasts a try with the mellower beans.
I suspect they look lighter than they are due to the flash on my camera they are really a shade beyond chocolate and the lights in my kitchen are those curley bulbs that always look yellowish.
Acidic is not a word used to specifically mean it will burn your tummy but a word used to describe the feeling on your tongue like bright or snappy...
here are some terms that may help us all from coffee-illuminated.com
The best way to describe the Body that a coffee has is how its weight feels on your tongue. Imagine the difference you can feel in your mouth between skim and whole milk- there is a considerable difference in thickness and weight.
When coffee is brewed, it releases oils and solids, these are what determines the body that you perceive. If you are just starting out with tasting coffees it may be difficult to tell the difference in body from one coffee to the next. Try adding the same amount of milk to two different but equal cups of coffee. The coffee with a heavier body will hold more of its flavor after it has been diluted.
Similar to wine, acidity has a large part of how coffee is tasted. It can quickly determine if someone will love a coffee or hate it all depending upon its acidity. The acidity of a coffee does NOT describe whether a coffee is bitter or sour. A good coffee should never have these characteristics. Acidity is a crisp, bright, lively taste in your mouth, one that should please you, not make you squint as if you just tasted a lemon! It may leave a dry feeling on your tongue... this is ok and the extent is purely a personal preference.
The only thing to watch out for with acidity in a coffee is that it may upset your stomach. Some coffees naturally have a higher or lower acidity. Also, there are brewing methods to help remove up to 70% of coffee’s acidity like the cold water toddy. Without any acidity however, coffee would taste very bland. Aroma
If you don’t already know, your sense of smell is directly related to your sense of taste. If a coffee smells very rich and robust, you can expect the taste to have these characteristics as well. If a coffee smells mild and weak, chances are it will taste that way too. Flavor
Finally we get to flavor. This is the part that is very similar to wine in that coffee flavors can fall into many categories and learning to recognize them will take time and tasting a wide variety of coffees. Here are just a few typical flavor characteristics:Richness
- deals with the body, its fullnessComplexity
- if you’re having trouble pinpointing any individual flavors, the coffee is probably a complex blend consisting of multiple flavors and characteristicsBright, Dry, Sharp, or Snappy
- these are characteristics of the acidity in coffeeChocolaty
- Many coffees will offer a lingering taste of chocolateCaramelly
- Some coffees feel almost syrupy sweet in the mouthDelicate
- a slight flavor felt just on the tip of your tongueEarthy
- a soily characteristic Fragrant
- an aroma that can range from floral to spicyFruity
- some coffees leave a taste of berries or citrus in you mouthMellow
- like mentioned above, a lack of acidity with a smooth tasteNutty
- a lingering taste of roasted nutsSpicy
- sometimes you can taste a hint of a spice such as cardamom or pepperWiney
- an aftertaste of an aged wine