It’s like an epidemic. I’ve tried like 4-5 cafes now and it’s all like drinking battery acid. Do they just not care? Or do you think they believe it’s meant to be like this? If that’s the case I feel bad for them.
It’s like an epidemic. I’ve tried like 4-5 cafes now and it’s all like drinking battery acid. Do they just not care? Or do you think they believe it’s meant to be like this? If that’s the case I feel bad for them.
I don’t think I’ve ever tasted coffee that acidic, although once I roasted just barely past the first crack and it was a bit sour. I thought it wasn’t bad, TBH; I got a lot more flavor variety out of it, but usually I go a bit farther and try to hit second crack during cooldown. I stopped the roast on my current batch at the second crack, and it’s far darker than I prefer. At that point all I taste is bitter and smoke.
Maybe the difference is that I don’t generally drink espresso; I use my Elektra to make cappuccinos, and then I’m not doing that, I drink cold brew. Bitterness overwhelms all other flavors for me, so I do everything I can to avoid it.