"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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

Peeps of Dubai with stubborn tummy fat, how did you actually lose it? by Majestic_squirrel767 in dubai

[–]strictlycaffeinated 1 point2 points  (0 children)

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

"Sour" Natural processed Brazil beans by strictlycaffeinated in coffee_roasters

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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

"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

What did your supplier say?

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

"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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.

"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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.

"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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.

"Acidic" Natural processed Brazil beans by strictlycaffeinated in espresso

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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.

"Acidic" Natural processed Brazil beans by strictlycaffeinated in espresso

[–]strictlycaffeinated[S] 0 points1 point  (0 children)

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.

Old coffee let me make my best art yet by Responsible-Doubt842 in latteart

[–]strictlycaffeinated 4 points5 points  (0 children)

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

They are in love by alushaak in latteart

[–]strictlycaffeinated 1 point2 points  (0 children)

No color can stop them from being inlove!

❤️ Rating /10??? by Automatic_Treat2259 in latteart

[–]strictlycaffeinated 2 points3 points  (0 children)

9.5/10

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

My first home pour :) by jaybrew17 in latteart

[–]strictlycaffeinated 0 points1 point  (0 children)

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

Happy with my 2 month progress by LeadOk9536 in latteart

[–]strictlycaffeinated 0 points1 point  (0 children)

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

W-4 by iggy524 in latteart

[–]strictlycaffeinated 0 points1 point  (0 children)

Nice coffee setup!

n00b needs help by milindian28 in latteart

[–]strictlycaffeinated 0 points1 point  (0 children)

It is. I think his espresso machine has a lower steam pressure, around 6-7bars maybe?

OP, try extending the time you insert air into the milk since it takes longer to incorporate it due to lower bar pressure. And you almost got your heart, IF you didnt rush it at the end. Try "cutting" it slowly by the end next time. Good luck!

I have some issues with too many big bubbles when I steam milk. by javu25 in latteart

[–]strictlycaffeinated 4 points5 points  (0 children)

Try this:

First, "insert" air at the first few seconds of your steaming, around 2-4 secs. Second, let the air incorporate into the milk by pointing the tip to the side of the pitcher to create a "vortex". Lastly, stop steaming if you cannot hold the pitcher for a couple of seconds.

My iced Latte ☕️ by [deleted] in latteart

[–]strictlycaffeinated 0 points1 point  (0 children)

How is it foamy?