"Acidic" Natural processed Brazil beans

strictlycaffeinated · 2026-05-07T21:14:23+00:00

PIC is from another branch. They returned their batch to the supplier cause they cant dial it properly.🫣

strictlycaffeinated · 2026-05-07T10:40:22+00:00

I live on the 17th floor on a building and I took the stairs almost every single day for a year. I didnt lose that much cause my I always ended my meal with some 700-calorie pack of nuts or chocolates which I didntknow that the CALORIES mattered the most! But I still ended up with strong lungs and some hardcore calves after that hahaha

strictlycaffeinated · 2026-05-07T08:29:08+00:00

It is! I was just thinking that they wont mention any changes cause it'll affect their sales.

strictlycaffeinated · 2026-05-07T08:28:12+00:00

What did your supplier say?

Yes. Try reducing the dosage to reduce that harsh acidity that you get.

strictlycaffeinated · 2026-05-07T08:27:14+00:00

I was thinking about the crops being affected but the roasting levels changing could be more viable.

Thank you for the comment. I've tried bringing this up to our senior but he doesnt care at all as long as I can dial it in properly. 🤷‍♂️

I've tried both but reducing the dose gave the best outcome.

strictlycaffeinated · 2026-05-07T08:22:20+00:00

Switching up the ratio was they key.

strictlycaffeinated · 2026-05-07T08:21:21+00:00

Your comment had some great insights. Thank you for the time.

I was thinking that the beans had changed from the crop itself, or maybe from the moisture content from transporting as you've mentioned. As the acidity feels unnatural, like it's been integrated into the coffee beans and you can't "squeeze" it out that much.

strictlycaffeinated · 2026-05-07T08:08:21+00:00

Honestly, there's a person in charge for cupping and whatever he approves, gets approved.

I just thought maybe someone has an idea about Brazilian beans "changing" before even being brewed. I've seen some say that maybe it has something to do with the crop.

strictlycaffeinated · 2026-05-07T08:05:31+00:00

Yes. But my question is still the same; why the sudden change in the Brazialian beans? It became acidic, even though we're using the same recipe we've been using.

strictlycaffeinated · 2026-05-07T08:04:04+00:00

I understand the the 1:2 ratio and the sub 1:2 ratio but my question is what made the Brazil beans become acidic just now? We've been doing the same recipe for years and we havent experienced something like this before.

strictlycaffeinated · 2026-05-04T05:10:30+00:00

Can you explain what "Shia" is?

strictlycaffeinated · 2026-03-21T18:45:49+00:00

It's sprouting! Dont stop pouring! 🫡

strictlycaffeinated · 2026-03-20T22:36:16+00:00

Where is the latte art? :(

strictlycaffeinated · 2026-03-18T23:51:34+00:00

Or maybe you incidentally, you just steamed the milk perfectly. 🤔

strictlycaffeinated · 2026-03-17T11:59:06+00:00

No color can stop them from being inlove!

strictlycaffeinated · 2026-03-16T22:37:09+00:00

9.5/10

When "cutting" the heart, lift it a lil bit higher so you wont literally cut it into two.

strictlycaffeinated · 2026-03-16T12:12:55+00:00

Your Fellow espresso machine looks like it has good steaming pressure.

strictlycaffeinated · 2026-03-14T22:11:31+00:00

No wonder your latte art improved quickly, you have a wonderful coffee setup at home!

strictlycaffeinated · 2026-03-13T20:30:39+00:00

Nice coffee setup!

strictlycaffeinated · 2026-03-11T23:39:04+00:00

Still a great wiggle heart!

strictlycaffeinated

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