I recently roasted a blend that was 70 percent high acidity columbian and 20 percent pulped natural Brazil. Both coffees tasted balanced on the cupping table. The Columbian was roasted with a 3 minute Roast development time to bring down the acidity. As an espresso with milk it was coming out with sour notes. Should I roast it darker or should I just adjust the blend? It feels like I roasted both coffees to the best of their ability. Or is this a barista brewing problem?
You need to be a member of Barista Exchange to add comments!
Replies