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Date: 11 Jan 2007 06:35:44
From: shane
Subject: tuna coffee aroma?
Does anyone have a clue as to what might cause recently roasted coffee
to have a tuna like aroma?

I roasted up some Sumata Mandelhing (sp?) beans that are over a year
old and brought them into work and brewed them up. My co-workers
commented on a tuna like oder wafting down the hall.

The coffee does not taste that great either, perhaps the roast is a tad
too light. Would older green beans be totally devoid of flavor?

Any ideas?

Shane





 
Date: 12 Jan 2007 09:52:57
From: Alex_chef2000
Subject: Re: tuna coffee aroma?


Hi there, in your rancid coffee the problem may be over fermentation (
in the process ) or too old roasted coffee.

Buy coffee from another source.


Regards from Mexico,



Alex.:



 
Date: 11 Jan 2007 11:58:42
From: Cordo
Subject: Re: tuna coffee aroma?
Is this why my cat follows me to the espresso machine?

C

"shane" <shane.olson@juno.com > wrote in message
news:1168526144.664685.173810@77g2000hsv.googlegroups.com...
> Does anyone have a clue as to what might cause recently roasted coffee
> to have a tuna like aroma?
>
> I roasted up some Sumata Mandelhing (sp?) beans that are over a year
> old and brought them into work and brewed them up. My co-workers
> commented on a tuna like oder wafting down the hall.
>
> The coffee does not taste that great either, perhaps the roast is a tad
> too light. Would older green beans be totally devoid of flavor?
>
> Any ideas?
>
> Shane
>




 
Date: 11 Jan 2007 10:13:00
From: Flasherly
Subject: Re: tuna coffee aroma?

shane wrote:
> Would a darker roast change anything? Silly question, if the oils are
> rancid, what would a darker roast do? Make bad oil tast burnt? Yuk..

Right, but light is prefered.

http://www.sweetias.com/coffee.indonesia.sumatra.html



 
Date: 11 Jan 2007 09:09:13
From: shane
Subject: Re: tuna coffee aroma?
Would a darker roast change anything? Silly question, if the oils are
rancid, what would a darker roast do? Make bad oil tast burnt? Yuk..

Shane


jim schulman wrote:
> On 11 Jan 2007 06:35:44 -0800, "shane" <shane.olson@juno.com> wrote:
>
> >Does anyone have a clue as to what might cause recently roasted coffee
> >to have a tuna like aroma?
>
> As James mentioned, if it's a fishy smell, it's rancid oil. If it's a
> briny/brothy smell, it's a standard Indonesian ferment flaw as
> Fasherly described (try Vietnamese Arabica sometime for the more
> intense version).



  
Date: 11 Jan 2007 23:38:17
From: Barry Jarrett
Subject: Re: tuna coffee aroma?
On 11 Jan 2007 09:09:13 -0800, "shane" <shane.olson@juno.com > wrote:

>Would a darker roast change anything? Silly question, if the oils are
>rancid, what would a darker roast do? Make bad oil tast burnt? Yuk..
>

i've encountered fishy smells from *very* darkly roasted beans.


--barry "ewww. is fishy."


  
Date: 11 Jan 2007 13:13:05
From: jim schulman
Subject: Re: tuna coffee aroma?
On 11 Jan 2007 09:09:13 -0800, "shane" <shane.olson@juno.com > wrote:

>Would a darker roast change anything? Silly question, if the oils are
>rancid, what would a darker roast do? Make bad oil tast burnt? Yuk..

If it's tuna (ferment), then dark roasting will get rid of it; if it's
cod (skunky oil), then you're screwed.

... And if it smells like white japanese hi-fat sashimi tuna, then I'd
like a loan with liberal repayment terms.


 
Date: 11 Jan 2007 10:59:35
From: jim schulman
Subject: Re: tuna coffee aroma?
On 11 Jan 2007 06:35:44 -0800, "shane" <shane.olson@juno.com > wrote:

>Does anyone have a clue as to what might cause recently roasted coffee
>to have a tuna like aroma?

As James mentioned, if it's a fishy smell, it's rancid oil. If it's a
briny/brothy smell, it's a standard Indonesian ferment flaw as
Fasherly described (try Vietnamese Arabica sometime for the more
intense version).


 
Date: 11 Jan 2007 07:44:43
From: Flasherly
Subject: Re: tuna coffee aroma?
Removed from the cherry, a thick layer of secretions cover the beans,
which are then left to ferment and liquify before washing. Not
attended to at the proper time, a bad wash will influence quality and
promote fungus growth. Tribal Indonesian Mandhelings picking coffee on
Sumatra offer washed, dry, or in-between beans. Fancily prepared
coffee from Indonesia, washed and polished, however, needn't be the
norm. There's a vulgar charm to raw, earthy Indonesian coffees at a
minimum of fuss over a quick roast. Beans prepared in manner, as
suitable when off-color and irregularly sized. Because of recent trade
discrepancies, your bean timeframe puts you into a higher demand
bracket, which was subsequently met with dated, low-grade crops sold on
blends for premium produce. The "wild side" to coffee origins may, or
not, be an aspect accounted during bean grading when exporting into
regional preference, to meet a taste such as Americans expect. Being
Indonesia coffee is considered as wild in the first place, coupled with
regional wash practices, aggreviation of fungal growth breakdown and a
resultingly distinct fishy odor may have advanced well past the farside
of wild. Toss 'em into the rubbish bin.

shane wrote:
> Does anyone have a clue as to what might cause recently roasted coffee
> to have a tuna like aroma?
>
> I roasted up some Sumata Mandelhing (sp?) beans that are over a year
> old and brought them into work and brewed them up. My co-workers
> commented on a tuna like oder wafting down the hall.
>
> The coffee does not taste that great either, perhaps the roast is a tad
> too light. Would older green beans be totally devoid of flavor?
>
> Any ideas?
>
> Shane



 
Date: 11 Jan 2007 07:05:54
From: James Hoffmann
Subject: Re: tuna coffee aroma?
Rancid oils tend to have a fishy odour/taste - which is why fish tastes
like, er, fish when it isn't that fresh.

shane wrote:

> Does anyone have a clue as to what might cause recently roasted coffee
> to have a tuna like aroma?
>
> I roasted up some Sumata Mandelhing (sp?) beans that are over a year
> old and brought them into work and brewed them up. My co-workers
> commented on a tuna like oder wafting down the hall.
>
> The coffee does not taste that great either, perhaps the roast is a tad
> too light. Would older green beans be totally devoid of flavor?
>
> Any ideas?
>
> Shane